So, today we have a classic of my favorite Italian cuisine - Classic Pesto.

And to saturate the post, it is proposed "Carpaccio of tomatoes, mix of salads and pesto"

Pesto (Italian: Pesto, from pestato, pestare - stomp, rub, crush) - a popular sauce of Italian cuisine based on olive oil, basil and cheese. Pesto is usually sold in small jars and has a specific green color. There is a variety of red sauce when sun-dried tomatoes are also added to the sauce.

It comes from northern Italy, from the Liguria region, mainly from Genoa (pesto alla genovese). It is believed that pesto has been known since the time of the Roman Empire, however, the first documentary evidence of the preparation of such a sauce dates back to 1865.

The classic Pesto alla genovese is made using a marble mortar and wooden pestle, basil grown in the vicinity of Genoa, salt, pineapple seeds, garlic, extra virgin Ligurian olive oil and pecorino cheese. In cheaper versions of the sauce, walnuts or cashews are used instead of pine seeds, and pecorino is also replaced with cheaper cheeses (parmesan or grana padano).

We take products:

Basil is a bunch.

2 cloves of garlic

Olive oil-100ml

Pine nuts - 2 tbsp.

Parmesan - I took ~ 50-70gr

soliperets.

I wanted to get closer to the original, so I'm good at everything in a marble mortar.

He added a little bit of ingridinets and knead and knead, gradually pouring oil.

Yes, it's long and tedious, especially in a small mortar, like mine. But, art requires sacrifice.

The result is this.

I could not resist and cooked green tagliatelle with spinach and pesto. Already did not remove__))))

So, now the second blow:

Carpaccio of tomatoes, champignons and mix of salads.

Carpaccio at us are often made and always go away with a bang.

While fasting, we make vegetables, but I really like meat and fish. Girls like fruit, but more on that later.

We will need the following comrades:

Tomatoes - 2 pcs. Beautiful, strong and tasty.

Champignons - 4 pcs.

Mix of salads or arugula.

parmesan - a little bit. Cut with a cheese knife or on a grater.

Lemon juice-tablespoon.

capers - for decor.

olive oil.

Wine balsamic dark vinegar - a couple of spoons.

We cut tomatoes in circles, mushroom caps along the side profile.

Kiwi slices;

We lay out everything in circles.

First, tomatoes, mushrooms on top. On them - a slice of kiwi.

On the side of the tomatoes I laid the cherry.

A mix of salads is placed inside the circle.

Put capers on the salad, decorate with parmesan.

Sprinkle the plate and tomatoes with oil. (I have it, infused with garlic.)

Salad - Vinegar

Mushrooms - lemon juice.

salt, pepper.

Decorate a plate with pesto sauce.

You can garnish with sesame seeds, but I advise you not to overload the composition.

As a result, we get this.

Based on fresh tomatoes, basil, with the addition of other ingredients, this is what makes an ordinary dish unique, spicy and interesting. Such sauces are prepared simply, but in the end they give a special taste to the familiar pasta. Each hostess can take note of several recipes that will help diversify the menu. For example, many men love Bolognese sauce for its meat component. However, they will not refuse cream sauce with bacon. And women can choose a less nutritious option, for example, based on green basil or other herbs. In any case, spaghetti sauces are necessary, so you need to safely use them.

Bolognese sauce with minced meat and tomatoes

The most famous Italian tomato spaghetti sauce is Bolognese. It includes minced meat, which makes the dish more satisfying and piquant. To prepare such a dressing, take the following ingredients:

• eight fresh tomatoes, it is better to choose fleshy;
• 250 grams of minced meat, better than beef;
• large clove of garlic;
• one hundred grams of grated parmesan;
• half a glass of red dry wine;
• spices are added to taste, for example, oregano or basil.

The Italian tomato spaghetti sauce combined with herbs is enjoyed by both adults and children. It is noteworthy that some replace fresh tomatoes with paste. This is permissible. But then it is difficult to achieve the desired sauce consistency, which spoils the final dish. Therefore, it is better to use fresh tomatoes.

Cooking Bolognese Sauce

To begin with, take ground beef and fry it in a small amount of olive oil. If desired, you can replace it with minced chicken, but in the original recipe it is red meat that is used. Now wine is poured into the meat, stirring, removing lumps of meat. Wait for the liquid to evaporate.

Tomatoes cut a cross onto a cross, and then pour boiling water to make it easier to peel the fruit. Tomatoes are cut into large cubes and sent to the prepared meat, stewed over low heat for about half an hour. Dried or fresh herbs, salt and pepper are added to taste. You also need to add finely chopped garlic. Cook for another ten minutes. Spaghetti is poured over the finished sauce and sprinkled with grated Parmesan top. Classic Italian spaghetti sauce is ready!

Seafood Sauce: Ingredients

Another interesting version of the sauce contains seafood. It tastes best with a sea cocktail, but you can choose any ingredients, such as shrimp or squid. Here, much depends on taste preferences. Also, this recipe for Italian spaghetti sauce is quite sharp, it is worth considering. For it you need to take the following products:

• 350 grams of sea cocktail;
• eight tomatoes;
• two cloves of garlic;
• a bunch of fresh parsley;
• pepper to taste and depending on the necessary sharpness;
• two tablespoons of dry white wine;
• some olive oil.

Pepper can be taken both dried and fresh.

How to cook Italian spaghetti sauce?

First you need to boil a sea cocktail in boiling water for about two minutes. In the same broth, you can then cook the spaghetti yourself.

Peel and finely chop the garlic, chop the parsley, add salt and olive oil, mix everything to make the juice come out.

Tomatoes peeled, pour boiling water. Chop the pulp finely, fry over high heat for about a minute, add pepper and white wine. Now you should make a slow fire and simmer another seven minutes. Add a mixture of garlic and oil, cook for about three minutes.

Ready spaghetti are poured with Italian sauce for them, seafood is laid on top.

Pesto sauce: a lot of color

It is a mistake to believe that spaghetti sauces are prepared only with tomatoes. For example, pesto sauce. That's really real Italian sauce! It also fits perfectly for spaghetti. To prepare you need to take:

• a tablespoon of olive oil;
• a bunch of fresh basil;
• clove of garlic;
• forty grams of pine nuts;
• fifty grams of grated parmesan;
• some salt (to taste).

Preparing such a sauce is very simple. Everything (except cheese) is put in a blender and chopped. It should be pasta. Then add cheese and mix again.

Creamy Tomato Sauce: Ingredient List

This Italian spaghetti sauce is also suitable for meat dishes. For cooking take:

• a couple of tomatoes;
• 100 ml of heavy cream;
• two onions;
• five grams of dried basil;
• half a teaspoon adjika;
• a little black pepper.

This sauce is quite tender, but it is spicy, has a bright taste.

Making pasta sauce

First, peel the onions. Cut it quite finely. Fried in a pan. If necessary, you can add a little butter so that it does not burn. Tomatoes cut, pour boiling water and peel. Cut into small pieces and add to the onion in a pan.

When the tomatoes are a little stewed, it's time to add cream and a little salt. The sauce is mixed. At the end of cooking, put basil, pepper and adjika. Cook for another five minutes.

Another popular sauce

Carbonara is a wonderful pasta sauce. Traditionally, it is cooked with cream and bacon. For cooking, you need to take the following ingredients:

• 200 grams of bacon;
• large clove of garlic;
• four tablespoons of cream with a fat content of 10 percent;
• fifty grams of grated parmesan;
• six yolks;
• olive oil and black pepper to taste.

To begin with, bacon is cut into strips and fried in a small amount of olive oil on all sides. The garlic is finely chopped and added to the bacon at the end of the frying.

Yolks are combined with cream and whipped. Add pepper. A thin stream is watered with a mixture of cream and yolks, which is ready for the still hot pasta, it should curl. Sprinkle with fried bacon and grated cheese. Serve right away.

Italian Cheese Sauce

For this cooking option, the following ingredients are taken:

• 50 ml of heavy cream;
• 200 grams of processed cheese, with different flavors;
• half a teaspoon of pepper mixture;
• as much dried basil;
• a pinch of ground ginger;
• a little nutmeg;
• a couple of cloves of garlic;
• salt to taste.

To begin with, cut cheese into small cubes. Cream is added to it and sent to a water bath. Cook (stirring) for about eight minutes, during which time the sauce should become uniform, thick. All spices, finely chopped garlic are put here. Stir again. If the sauce is too thick, you can add more cream. Italian spaghetti sauce with cheese and cream is ready!

Tuna and Tomato Sauce

To prepare such an interesting option, you need to take:

• a jar of canned tuna;
• three fresh tomatoes;
• half a small jar of sour cream;
• a tablespoon of liquid honey;
• two tablespoons of olive oil;
• a tablespoon of dried garlic (can be replaced with a pair of fresh cloves);
• salt and black pepper.

Tomatoes are cut, scalded with boiling water to make it easier to peel them. Fleshy fruits are cut into large pieces. A little oil is heated in a pan and tomatoes are sent there. When they are slightly softened, add honey and garlic. Fresh need to be finely chopped. All extinguish, constantly stirring. After about three minutes, tuna, sour cream, salt and pepper are crushed with a fork and sent to the pan. Fry the sauce for another five minutes, but over low heat. Put the pasta in a pan, mix with tuna sauce, then remove everything from the heat.

Mushroom sauce

To prepare this creamy sauce you need to take:

• 700 grams of fresh champignons;
• 200 ml of cream with a fat content of 10 percent;
• two tablespoons of soy sauce;
• as much of any odorless vegetable oil;
• a pair of garlic cloves;
• salt and pepper.

Mushrooms need to be washed, peeled and cut into thin slices. Fry them in vegetable oil for about fifteen minutes (until the liquid they emit evaporates). Mushrooms should acquire a brown tint.

Now you can add cream and soy sauce to the mushrooms. All mix (until the sauce becomes smaller in volume). It takes about five minutes. Then add salt, pepper and grated garlic. Serve with hot spaghetti. Forest mushrooms can also be used with this recipe, however champignons are preferred.

Real Italian pasta can be a lifesaver for many housewives. It’s easy to cook. However, I want to add some variety to my menu. Then sauces come to the rescue. With the help of tomato, cheese or other dressings, you can easily come up with a new dish with an original taste and aroma. You can experiment, add different spices, reduce or vice versa increase their number. In any case, sauce is what makes any (even the most familiar) dish tastier.

Italy is a culinary country famous not only for pasta, lasagna, pizza and Caprese salad. No less popular are sauces that complement pasta (and often other dishes), giving it a unique taste and unique aroma. Italian pasta cooked with the right sauce is always appetizing.

Italian sauces - what are they?

Their diversity is great. There are creamy and tomato sauces. And also those that are prepared on the basis of olive oil. There are a lot of options. But you should start your acquaintance with those that are considered to be classics of world cuisine.

Bolognese sauce

This is a tomato sauce that contains minced meat. Bolognese from any side dish will make a complete dish. But traditionally, of course, he goes to pasta.

To prepare the Bolognese sauce you will need:

• bacon - 75 g;
• onion - 1 pc.;
• garlic - 1 clove;
• carrots - 1 pc.;
• celery stalk - 1.5 pcs.;
• ground beef - 400 g;
• milk or cream - 100 ml;
• olive oil - 2 tbsp. l .;
• tomatoes in their juice - 450 ml;
• red wine - 100 ml;
• sugar, salt, black pepper, thyme, oregano - to taste.

Despite the rather impressive list of ingredients, preparing the sauce is simple and even interesting. Onions and garlic are peeled, cut into small cubes. It is advisable to remove a hard core from garlic - it is it that leaves a bad breath, because of which many people only allow themselves garlic dishes in the evening. Carrots and celery stalks are also washed, peeled, cut into small cubes.

Now, over a high heat, a pan with vegetable oil is heated, and in parallel with this, bacon is cut into cubes. When the oil is warm, melt the bacon in it. 4-5 minutes after the bacon, minced meat is added, the fire is reduced to medium, and the meat is fried with periodic stirring for about 1 minute. Then all vegetables are added and the mixture is fried for 3 minutes, stirring occasionally.

Remove the fire to a minimum, add red wine, simmer until the liquid is almost completely evaporated. Add salt and pepper, pour milk (cream) and, having already removed the lid, boil until thickened. Add tomatoes in your own juice, sugar and oregano, and cook for another half hour.

Advice! If the tomato is not in its own juice, they are replaced with tomato paste. But if you choose between factory tomato paste and factory tomatoes in your own juice, the second is more natural and aromatic, although it costs more.

Then mix everything well, turn it off, cover, let it brew for several minutes. You can decorate Bolognese with a branch of fragrant thyme.

Carbonara sauce

This sauce is no less popular than bolognese. It refers to creamy, but also has meat components in the composition, so any side dish will make a full-fledged dish. But traditionally it is, of course, pasta in various variations: spaghetti and tagliatelle, farfalle and penne. He is preparing carbonara much faster than Bolognese, and no less fun.

So, for carbonara sauce you need:

• bacon - 150 g;
• eggs - 3 pcs.;
• cream 10% - 100 ml;
• onion - 1 pc.;
• garlic - 1 clove;
• olive oil - 2 tbsp. l .;
• parmesan - 50 g;
• salt, black pepper, basil - to taste.

Heat oil in a pan over high heat. While it is heated, garlic is peeled and chopped into 3-4 cloves. Then the garlic is fried in oil for several minutes, and removed before it begins to burn. This is necessary in order for the oil to acquire a garlic, rich aroma.

We do not need more cloves of garlic - they can be thrown away immediately. Now the bacon cut into cubes or strips is fried in oil. At this time, the eggs are mixed with cream and part of the grated cheese. When the bacon becomes dry and crispy, add the paste to the pan and pour the cream-egg mixture. Salt, pepper, and basil go there. The sauce is cooked until the mixture thickens. The remaining cheese is sprinkled on the serving.

Advice! In this recipe, half the bacon can be replaced with ham. And if eggs are undesirable, you can safely refuse them - carbonara can be cooked perfectly without them, it just becomes less satisfying.

Pesto

A light sauce based on a traditional spice of Italian cuisine - basil.

The following ingredients are needed to make pesto:

• green basil 1 bunch;
• pine nuts - 3 tbsp. l .;
• garlic - 1 clove;
• olive oil - 4 tbsp. l .;
• parmesan - 50 g;
• salt pepper.

Pesto is prepared in no more than ten minutes - and this is with all the preparations. Wash and dry basil leaves with a paper towel. In a blender bowl, add basil, nuts, chopped garlic into 4 parts. Grind everything until smooth. Add pepper, grated parmesan to the mixture, dilute with olive oil to the desired consistency.

Alfredo Sauce

This sauce is ideal for those who are just starting to master this section of cooking. Delicate creamy taste is universal.

Alfredo sauce is made from:

• cream with a fat content of 20% - 300 ml;
• butter - 20 g;
• parmesan - 60 g;
• salt, pepper.

In a pan with a thick bottom, heat the cream (over low heat), and when they are almost boiling, add the butter. If the oil is previously divided into several pieces, it is more likely to dissolve.

Then add grated parmesan (only fine grater is used for this cheese), spices, let it warm up for several minutes with constant stirring - and turn it off.

You can add pre-fried mushrooms, chicken or shrimp to this sauce. And, of course, greens - its aroma perfectly complements the harmony of alfredo sauce.

Advice! In this, and in other sauces, parmesan can be replaced with other hard cheeses, for example, pecorino, the old Dutchman, etc.

Lemon sauce

Perfect pasta sauce with seafood: light, harmonious, tender.

To cook it, you need:

• yolks - 3 pcs.;
• lemon - 1 pc.;
• dill - 1 bunch;
• butter - 120 g;
• sugar - 1 tsp;
• white wine - 100 ml;
• salt, black pepper.

The preparation of this sauce begins with a lemon: the fruit is washed thoroughly in hot water, after which the zest is removed from it. In a saucepan (or in a pan with high sides), mix the yolks with lemon zest, and 1 tbsp. Is squeezed into this mixture. l lemon juice. Peppers, salt, sugar and white wine are added to the same mixture.

Cook the lemon sauce over low heat, stirring constantly. It is very important not to bring the mixture to a boil. When it thickens, you can turn off, add finely chopped dill, and serve.

Italians know a lot about sauces. The achievements of their national cuisine are spreading so confidently around the world, taking root, in particular, with us. Try it and you - each of these sauces will help to collect compliments from households, who, instead of the usual dinner, will expect a real gastronomic holiday.

Italian Pasta Sauce Recipes

True pasta lovers know - the main thing in this Italian dish is a good sauce. And not bought in a store, but cooked in the home kitchen. The rules of choice are generally simple - the shorter and thicker the pasta, the thicker the sauce should be, and light sauces are served for light and thin types of pasta. For all types of pasta, tomato sauce, cheese, olive oil are ideal. However, do not forget that pasta with meat and cheese is a high-calorie dish, and if you follow the figure, combine pasta with vegetables, nuts, herbs - in Italian cuisine there are many classic sauces for every taste.

Classic Italian Pasta Sauces

Aglio e olio (garlic with butter)   - This sauce is ideal for thin long types of pasta. Take a bunch of basil, 2 cloves of garlic, 2 tbsp. l olive oil, thyme, oregano, ground black pepper and salt - all to taste. In hot oil, fry finely chopped garlic until rosy. We remove it from the pan, add finely chopped greens, pepper, herbs, salt. Stir, remove from heat and add the finished paste to the sauce.

Carbonara - Suitable for all kinds of long pasta. We will need 300 gr. ham, 200 ml. cream or sour cream, 2 cloves of garlic, 1 tbsp. l olive oil, 4 yolks, 70 gr. grated cheese (ideally parmesan). Add chopped garlic and ham to the heated oil (cut into small cubes), cook for 3 minutes. Whip the cream with yolks, add to the ham and warm over low heat. Sprinkle with grated cheese and serve immediately with pasta. Instead of ham, chicken can be added to the sauce.

Alla panna (creamy sauce)   - Suitable for large thick pasta types with a corrugated surface, for ravioli, for fresh pasta. Cook the same amount of grated cheese, butter, and cream. Warm the butter and cream, add 2/3 of the grated cheese and stir until the cheese is completely dissolved. Pour pasta with sauce, sprinkle with the remaining cheese on top.

Vegetable Pasta Sauces

Tomato sauce with eggplant.   Ingredients: one eggplant, 3 tomatoes, 2 cloves of garlic, 1 onion, 4 tbsp. l olive oil, salt and pepper.

Cut the eggplant into cubes, put in a colander, sprinkle with salt and let stand for 15 minutes. Finely chop the onion and garlic, fry in oil for 2 minutes. Add tomato slices, cook for 10 minutes on low heat. Drain the eggplant from the eggplant, fry them in another pan for 10 minutes. We shift the fried eggplant to the tomatoes, salt and pepper to taste. The sauce can be served hot or cold.

Spinach pesto sauce.   Ingredients: 250 gr. spinach leaves, clove of garlic, 2 carrots, 2 sprigs of mint, large lemon, 3 tbsp. chopped nuts, 3 tablespoons water, a small zucchini, pepper, salt, olive oil, 3 tbsp. grated cheese.

Boil the spinach for 2 minutes. Cut the zest from the lemon, chop the garlic and mint finely. Grind with spinach, add pepper, a tablespoon of oil, nuts, grated cheese. Cut the carrots and zucchini into cubes, fry in oil. Pour in water or broth, cook for 3 minutes under the lid. Mix the prepared pasta with vegetables, arrange it on plates, spread the spinach sauce on top and sprinkle with lemon juice.

In addition to the classic Italian pasta sauces, there are many others. Not all of them are related to Italian cuisine, but the pasta with them is wonderful.

Today we will tell you about Italian sauces. They, like many other dishes or additions to them, do not leave indifferent tourists and, of course, the inhabitants of this country.

Some linguistic information

The fact is that the same word in Italian means two completely different things: la salsa means both sauce and hot salsa dance. So if you are studying Italian, then consider this fact. It’s not worth, I think, to say that in a situation of cross-cultural communication, misunderstanding of interlocutors may arise, one of which takes the word in its own way. The Italian just invited you to taste his signature sauce, and you thought you were invited to salsa!
   Today we’ll talk about the sauce. The sauce (it is also called gravy in some cases) is a kind of seasoning for a side dish or, say, the main dish. Italians are very fond of serving fish, meat and pasta sauce. As a result, the dish is filled with a new taste, it becomes juicy and, attention to thin people, more high-calorie.
   Why do we use sauces?

There are many obvious reasons for this:
   1. Sauces can turn any dish into a “sweetie”, give it an updated look and taste.
   2. Thus, we are trying to diversify our diet.
   3. Due to the preparation of the sauce, we can not think about the pomp of the main dish - just make the pasta.

Sauce History

It is known that the first sauce in Europe appeared back in the 12th century. But he got his true distribution a little later, when the dishes became much more refined and sophisticated.
   As a rule, the sauce got its name from one of the components that it contained. Suppose tomato sauce or walnut sauce, orange sauce, i.e. The sauce was named after the dominant in its recipe.
   The situation changed a little by the 18th, when sauces began to receive “diplomatic” names, for example, the honor of famous or famous people.
   The authors of many sauces have sunk into oblivion, while others have become famous not by their political merits, but, oddly enough, by the invention of the sauce. Rumor attributed the Bechamel sauce to Louis de Bechamel, Marquise de Nuantel, the son of a famous French diplomat.
   By the way, now we will tell you how this sauce is prepared in Italy.
   Bechamel
   We will need:
   50 gr butter
   0.5 l milk
   50 gr flour
We melt in a small saucepan 50 gr. butter. Remove the pan from the heat and add 50 g of flour. Mix thoroughly with a wooden spoon to dissolve any lumps, put on fire and cook until we get a brown consistency. Then add 500 gr. milk, but pour the milk very slowly and continue to stir. Again, remove from the stove and add salt, pepper and nutmeg. If you want to make the sauce a little thicker, then just add flour. If you want liquid sauce, add more milk. Italian sauce with French charm is ready!

Italians have a classification of sauces, however, it is a bit confusing and not completely clear even to Italians themselves. We have no choice but to simply enjoy these divine condiments!
   Today we will tell you about the so-called raw and boiled sauces.
   Raw sauces:
   1. Mayonnaise based on olive oil, eggs, lemon juice or vinegar;
   2. Mustard based on crushed mustard seeds with the addition of wine or vinegar;
   3. Pesto (one of the most common Italian sauces) using olive oil, basil and cheese.
   Boiled sauces:
   1. Spanish sauce;
   2. Bechamel;
   3. Tomato sauce;
   We have no choice but to simply enjoy these divine condiments!
   Italian sauces. Recipes
   As you know, there are a great many of them, and there will not be enough time to list and tell about everyone. Let's start with a couple of names of Italian sauces. We are not used to the fact that the sauce is sweet. It can be anything: served cold or hot, salty or sweet ... In our recipes we prove it!
   Andalusian sauce - Salsa andalusa
   Bolonese sauce - slsa bolonese
   Tomato Sauce - salsa al pomodoro
   Green onion sauce - Salsa di erba cipollina
   Red Wine Sauce - Salsa al vino rosso
   Bread Sauce - Salsa al pane
   Cream Sauce - Salsa al burro
   Cucumber Sauce - Salsa al cetriolo
   Garlic Sauce - Salsa all "aglio
   Alla pizzaiola sauce - Salsa alla pizzaiola
   You can easily find their recipes in hundreds of sources. Today we will tell you about how to cook some of the sauces most favorite among Italians.

Tomato Sauce (salsa al pomodoro)

The first mention of the preparation of this truly Italian sauce was found in Vincenzo Corrado's book Cuoco galante in 1778. Recipes of the time of preparation of this sauce could be found in similar cookbooks by contemporaries of Vinco. The sauce was recommended for pizza and pasta. This recipe for cooking sauce is different from today. The modern recipe for the preparation of soucha, which we still use today, was published in the culinary delights of Pellegrino Artusi in 1891 under the name La scienza in cucina e l "arte di mangiar bene.
   The recipe for tomato sauce is as follows:
   We will need:
   Art. spoon of olive oil
   500 gr. tomato
   Quarter onion
   3-4 basil leaves
   black pepper
   salt
   Preparation: add oil, tomatoes (previously peeled), basil, black pepper and salt to the pan. Mix everything well and put on fire (medium temperature). Be sure to cover the pan with a lid. After 25 minutes, remove from the stove. Ecco! Our sauce is ready! Enjoy its aromatic smell and wonderful taste!
   Advice to housewives: if you want to quickly remove the skin from the tomatoes, you need to make a small incision, scald the tomatoes with hot water, then let them cool under a cold stream. Now you can peel the tomatoes in just a few seconds!

Mamma mia! Real Italian tomato sauce. Photo buttalapasta.it

Green ... sauce (la salsa verde)

Now we will tell you about another typical Italian sauce. Piedmont is considered his homeland. This sauce was loved by locals for its ease of preparation and excellent taste. And his name is Green Sauce. He was so nicknamed for the high content of greenery in him. The sauce is usually served in Italy with traditional Piedmontese dishes, such as boiled beef.
   To prepare this sauce we need:
   Three anchovy fillets
   50 gr vinegar
   2 cloves of garlic
   1 tablespoon of olive oil
   100 gr of olive oil
   50 g breadcrumbs
   pepper
   120g parsley
   2 egg yolks
   a pinch of sugar
   Preparation: gently clean the parsley, removing the thick stems and leaving only the best leaves, then wash it, dry and chop finely. We also cut the anchovies (previously cleaned of bones and washed from salt), garlic and capers (they must be washed beforehand, because they contain vinegar and salt). We combine all the ingredients and mix them with oil, then add salt and pepper in accordance with your preferences. Now also add two egg yolks.
Tip: The green sauce should be sufficiently liquid and infused for at least 24 hours before serving. Store green sauce in the refrigerator in sealed glass jars with a little olive oil.
   Note: There are two recipes for making green sauce. In one case, sugar is added, and in the other, no. Many also prefer to add more olive oil than stated in our recipe.
   A few words about capers: capers are buds of a still unblown plant. They are very popular in cooking. They are used pickled or canned (with salt and vinegar). Before using capers in cooking, be sure to rinse thoroughly with water precisely because of the high content of vinegar and salt. They taste like black pepper or mustard.

And who said that green sauce would not look appetizing? Photo diglounge.net

Walnut Sauce (la salsa alle noci)

The walnut sauce is a typical sauce in the Liguria region, which is used with first courses. He became famous thanks to the use of "pansotti alla genovese". What is pansotti? This dish is very similar to ravioli.
   This sweet pair - panzotti and sauce with walnuts was first presented in 1961 at the gastronomic festival in Genoa. Now this is one of the typical Genoese dishes.
   We present you the recipe for this creamy sauce:
   Ingredients:
   1 clove of garlic
   sprig of marjoram
   bread
   250 ml of milk
   250 gr walnuts
   half a glass of olive oil
   40 gr Parmigiano-Reggiano Cheese
   30 gr pistachios
   salt to taste
   Preparation: for a walnut sauce, the first thing to do is blanch the walnut kernels for at least 5 minutes in boiling water (so that it is then easier to peel). Then take the crumb of bread and soak it in milk in a bowl. After the bread is quite swollen, drain the remaining liquid. Then we put walnuts in a blender, as well as pistachios, garlic, butter, bread, previously soaked, cheese, marjoram, turn on the blender and add milk. It should be so much that as a result you get a thick mixture. It remains only to add salt to taste.
   Your sauce with walnuts is ready: we recommend serving it with pasta or the famous Pansotti in Genoese.
Tip: you, in principle, can not add olive oil if you do not like it. The taste of the sauce will not change much. Just remember that it will already be an Italian walnut lousy.
   Note: sauce with walnuts, as well as pansotti, were first prepared by peasants who lived in the glorious region of Liguria.

Tagliatelle with walnut sauce. Photo buttalapasta.it

Creamy Sauce (la salsa alla panna)

We will need:
   300 gr cream
   Worcester sauce
   Tabasco sauce
   onion
   parsley
   white vinegar
   salt
   Whip the cream, add a spoonful of white vinegar, salt, Worcester sauce to give our sauce a special flavor, a few drops of Tabasco sauce. At the end, sprinkle the sauce with finely chopped herbs: onions and parsley. You can also add raw vegetables, such as carrots.
   Now we will tell, for those who do not know what these two sauces are, which were mentioned in the recipe.
   Worcester sauce got its name from the English county of Worcestershire. This type of sauce is traditionally sweet and sour, slightly spicy. For its preparation, 20 components are required. Truly aristocratic sauce!
   Tabasco sauce is made in the USA. It is made from pepper, which is also called tabasco. As you might have guessed, it has a very pungent taste and spicy aroma.

Tortellini with cream sauce. Photo snamforo.wordpress.com

Chocolate Sauce (salsa al cioccolato)

The recipe is designed for four people. Do you already know who will be the very “lucky ones” whom you invite to visit for a taste of chic Italian sauce?
   We will need:
   200 g chocolate
   1 liter of milk
   5 tbsp. tablespoons of cream
   80 g sugar
   15 g butter
   Pour milk and cream into the pan, add sugar and put on fire. Slowly bring the resulting consistency to a boil, stirring occasionally to completely dissolve the sugar. Finely chop the chocolate, melt it in a separate pan, adding butter to it. Have you already guessed what needs to be done next? Right! Mix our chocolate and milk mix!
   Can't wait to try the sauce? Advice to cute overfatters: let the chocolate sauce cool. It’s better not to blow on it, but to hide it before the guests arrive in the refrigerator. Chilled sauce will certainly become the highlight of your evening program!

Cake in chocolate sauce. Photo mr-chiccamart.mublog.it

Finally, some Italian culinary vocabulary!
   il sale [il sale] salt
   il pepe [il pepe] pepper
   l "olio di oliva [lollo topping] olive oil
   il latte [il latte] milk
il pane [il pane] bread
   la noce [la night] walnut
   lo zucchero [lo zucchero] sugar
   l’aglio [lallo] garlic
   la pasta [la pasta] pasta
   il pomodoro [il pomodoro] tomato
   la salsa [la salsa] sauce
   Wish everyone

Buon appetito!
   Bon Appetit!