Italian Pasta Sauces
[ Home ] [ Return ] [ Food Technology @ SIS ] [ Textile Technology @ SIS ] [ IB Textiles @ SIS ] [ Design Websites ] [ Options in FT ] [ FT Focus Week ] [ Site Map ]


Return

Italian Tomato Sauce ( Full quantity)

  
    INGREDIENTS:   METHOD:  
1 tin of tomatoes
2 tbsp tomato paste
½ onion 
½ tsp sugar
2 tbsp olive oil
2 fresh basil leaves
Salt & pepper		  

1. Dice the onion and chop the basil.
2. Place olive oil in a saucepan. Add the onion an fry for 1 minute. Add the tinned tomatoes and tomato paste and cook for 5 minutes. Then add the basil, sugar and a pinch of salt and pepper.

3. Cook for a further 10 minutes. This sauce thickens by reduction.

  
   

 

      

Italian Cheese Sauce (Full quantity)

  
    INGREDIENTS:   METHOD:  
250 ml milk
14g flour
25g Margarine
100g grated cheese  (cheddar, parmesan, mascarpone )
Salt & pepper		   1. Place flour, margarine and milk into a small saucepan.
2. Place on a medium heat and using a balloon whisk beat the mixture continuously.
As it heats the sauce will start to thicken. This is due to the starch granules in the flour which are absorbing the fat and water. This process is called gelatinisation.
3. Remove from the heat and stir in the grated cheese or soft mascarpone cheese.		  
           
           

Vivien Benson  Head of Food and Textiles @ South Island School, Hong Kong                 Updated 10 Apr 2008