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Gnocchi with tomato sauce


Heat the oil in a pan, add the sliced ​​bacon, let it fry a little, add the onion and the sliced ​​garlic, leave for another 1 minute and add the canned tomato juice. Let the sauce boil for 5 minutes, add salt, pepper, sugar and basil and to taste the hot pepper paste. Let it boil for another 2-3 minutes, and then put gnocchi over the sauce, which I boiled before until they rose to the surface. We cut the cherry tomatoes in half and put them over the gnocchi and let everything boil for 2-3 minutes.

Serve with a small pile of grated cheese on top.

Good appetite!!!!


Package 2 Rollers for vacuuming food 28 cm x 5.5 m

Frying pan, enameled cast iron, round, 20cm, red

Slow Cooker 5.7L HingedLid

constanta proca (Chef de cuisine), 31 August 2010

constanta proca (Chef de cuisine), June 26, 2010

I've never done anything like this but I'm sure I'll try.

valentina ionita (Chef de cuisine), January 13, 2010

Very interesting recipe.

mac myra (Chef de cuisine), October 25, 2009

Interesting gnocchi tai. I prepare them with potatoes, flour and a little salt. I never did that. It's worth a try.

miluca, October 23, 2009

Too bad, I did everything well, the dough looks very good, but I completely missed the cooking, and I still don't know if they were not cooked or too cooked yet, they stuck to the bottom of the tray and. I threw everything away

burdulea maria elena (Chef de cuisine), October 18, 2009

mariana scarlat (Chef de cuisine), October 16, 2009

Interesting recipe, to make gnocchi at home!

Nadia, September 21, 2009

I also make boiled potatoes, but I found this recipe and it's faster!

Cely Snijec (Chef), September 19, 2009

vera (Chef de cuisine), September 16, 2009

Usually I prepare gnocchi with boiled potatoes and put them through the mincer, I make a kg of potatoes, 300g flour, salt and so on, your recipe is beautifully presented but also interesting I think I will try gnocchi according to your recipe!


Ingredients for the gnocchi recipe with bacon and tomato sauce

(Quantities for 2-3 servings):

  • 500g gnocchi (I used to buy)
  • 400ml mashed tomatoes or canned diced tomatoes
  • 100g bacon
  • 250 g mozzarella (ball type)
  • 2 cloves of garlic
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon sugar
  • salt, pepper, olive oil


Vessel with lid, enameled cast iron, 4.7L, round, blue

Food vacuum FFS002X-01, dry vacuum

Slow Cooker 5.6L Digital Slow & MultiCooker

constanta proca (Chef de cuisine), 31 August 2010

constanta proca (Chef de cuisine), June 26, 2010

I've never done anything like this but I'm sure I'll try.

valentina ionita (Chef de cuisine), January 13, 2010

Very interesting recipe.

mac myra (Chef de cuisine), October 25, 2009

Interesting gnocchi tai. I prepare them with potatoes, flour and a little salt. I never did that. It's worth a try.

miluca, October 23, 2009

Too bad, I did everything well, the dough looks very good, but I completely missed the cooking, and I still don't know if they were not cooked or too cooked yet, they stuck to the bottom of the tray and. I threw everything away

burdulea maria elena (Chef de cuisine), October 18, 2009

mariana scarlat (Chef de cuisine), October 16, 2009

Interesting recipe, to make gnocchi at home!

Nadia, September 21, 2009

I also make boiled potatoes, but I found this recipe and it's faster!

Cely Snijec (Chef), September 19, 2009

vera (Chef de cuisine), September 16, 2009

Usually I prepare gnocchi with boiled potatoes and put them through the mincer, I make a kg of potatoes, 300g flour, salt and so on, your recipe is beautifully presented but also interesting I think I will try gnocchi according to your recipe!


Food vacuum cleaner VS1190X-01

Vessel with lid, enameled cast iron, 3.3L, round, red

Oven bowl, lid, enameled cast iron, 2.84L, round, red

constanta proca (Chef de cuisine), 31 August 2010

constanta proca (Chef de cuisine), June 26, 2010

I've never done anything like this but I'm sure I'll try.

valentina ionita (Chef de cuisine), January 13, 2010

Very interesting recipe.

mac myra (Chef de cuisine), October 25, 2009

Interesting gnocchi tai. I prepare them with potatoes, flour and a little salt. I never did that. It's worth a try.

miluca, October 23, 2009

Too bad, I did everything well, the dough looks very good, but I completely missed the cooking, and I still don't know if they were not cooked or too cooked yet, they stuck to the bottom of the tray and. I threw everything away

burdulea maria elena (Chef de cuisine), October 18, 2009

mariana scarlat (Chef de cuisine), October 16, 2009

Interesting recipe, to make gnocchi at home!

Nadia, September 21, 2009

I also make boiled potatoes, but I found this recipe and it's faster!

Cely Snijec (Chef), September 19, 2009

vera (Chef de cuisine), September 16, 2009

Usually I prepare gnocchi with boiled potatoes and put them through the mincer, I make a kg of potatoes, 300g flour, salt and so on, your recipe is beautifully presented but also interesting I think I will try gnocchi according to your recipe!


Method of preparation

Garlic red sauce

Bake the peppers, sprinkle with salt and let them cool a bit. Bake the tomatoes as well. trustee

Balls in tomato sauce / Balletjes in tomatensaus

- Boil water in a pot and when it boils add the chicken cubes. - Meanwhile, stir


Pork chop ingredients with tomato sauce & # 8211 quick and tasty recipe

  • 4 slices of boneless pork chop, 80-100 grams / piece
  • 20 grams of flour
  • 30 ml. of oil
  • 1 small onion (about 50 grams), chopped
  • 2-3 cloves of garlic
  • 250 ml. of tomato paste or tomatoes in finely crushed broth
  • 250 ml. chicken or vegetable soup (or hot water)
  • 1 bunch of finely chopped green parsley
  • salt and pepper
  • optional, 1 teaspoon of sugar

Preparation of pork chop with tomato sauce

MEAT PREPARATION

1. The slices of pork chop, about 1 cm thick, do not need to be beaten with a hammer, they will penetrate very well and so on. Season well with salt and pepper.

2. Once seasoned, sprinkle the slices of pork chop with flour on both sides. I sifted the flour over the meat through a fine sieve, so there was no need to contaminate a larger amount of flour.

3. Heat the oil in a large, deep pan and quickly brown the pork chop slices over medium-high heat on both sides. The whole operation should take a maximum of 4 minutes, then the cutlet slices are removed in a plate, lightly covered and set aside.

SAUCE PREPARATION

4. As soon as we take the meat out of the pan, add the onion and sprinkle with a pinch of salt. Stir and reduce heat to low. Saute the onion for 8-10 minutes, until it softens well, adding from time to time 1 tablespoon of hot water and stirring frequently.

5. As soon as the onion is ready, add 250 ml to the pan. of tomato puree or 250 grams of tomatoes in broth (tomatoes along with tomato juice) put in a blender. Mix well and wait for it to start boiling.

6. Add over the tomato sauce

250 ml. chicken or vegetable soup or, in their absence, hot water. We don't put all the liquid from the beginning, just as much as it takes for the sauce to form. Top with liquid after adding the meat. Now we add the garlic (whole puppies). We can also put the crushed garlic, but it will have a stronger flavor.

Cooking meat in sauce

7. Immediately after the garlic, the slices of pork chop end up in the pan again, along with the juice they left on the plate. If necessary, now add more liquid (water or hot soup) so that there is enough sauce in the pan. Cover the pan with the lid, make sure the fire is set to low and cook the pork chop slices for 25-30 minutes, turning them once every 8-10 minutes from one side to the other and filling with liquid, if it will be necessary.

8. Finally, if we put the whole garlic cloves, we look for them and crush them with a fork. They will be soft and creamy, with a subtle aroma. Season the sauce with salt and pepper and, optionally, we can balance the acidity of the tomato sauce by adding 1 teaspoon of sugar. Sprinkle with chopped green parsley and our pork chop with tomato sauce is ready to serve.

Serving and a garnish proposal

This pork chop with tomato sauce is served hot as a main course, matching with different garnishes. Works perfectly with mashed potatoes or the parsnip one, but it would work just as well some natural potatoes. It also goes with rice, risotto or simply boiled rice. I had another idea, my inspiration being stimulated by a remnant of mashed potatoes that had remained in the refrigerator the day before. And, to combat food waste, but also because I was sure they would go perfectly with my pork chop with tomato sauce, I quickly made some gnocchi.

I boiled a pot of water. I added over the puree 1 small egg, salt, pepper and a drop of nutmeg and mixed well. I gradually added flour until a soft dough was obtained. I haven't even modeled gnocchi like I did at serving rolls chicken, but I put them with the teaspoon in boiling water, like dumplings. I let them boil for about 3-4 minutes and drained well. I took the pieces of pork chop out of their sauce and kept them aside on a hot plate. Boiled gnocchi arrived in the hot tomato sauce, where they boiled for another 1-2 minutes and ready, ready to serve next to the chop slices.


Eggplant Gnocchi with Tomato Sauce

Eggplant peeled and then cut into cubes as long as the nail we put it in a pan with a little water, a pinch of salt and cover with a lid to simmer. In about 5 minutes, stirring from time to time, it has changed color and is so soft that it can be easily crushed with a fork. Now turn off the flame and drain the eggplant from the water in which it was baked.

You can very well use the cooked eggplant core (on the embers, in the oven, on the stove) and drained well of the juice.

While the eggplant is boiling / simmering, separately in a saucepan mix the fresh tomato pulp cut into very small cubes with the tomato pulp with onion and basil and let it boil over a medium covered heat, the sauce should decrease.

When the eggplant is drained well (we help it by crushing the eggplant pulp in a strainer with a spoon) we turn it into an astron and crush it well with a fork. We add as much salt and flour as we need to get a dough that we can easily give the shape of a roll but without being too soft or too hard.

Form a roll and cut pieces of it, give each piece the shape of a sphere and then lightly crush it with your fingertip to form a small hole, with this shape the sauce settles better.

Throw these dumplings in a saucepan with boiling water, add a pinch of salt and with a spoon mix lightly on the bottom of the bowl so that the gnocchi does not stick. They will float a little and in a few minutes they will rise to the surface. At this point I am ready. But if you don't like al dente, you can let them boil over low heat. Under no circumstances should you imagine that they will have the same consistency as those in potatoes that are very fluffy, but will be similar to the flour dumplings that are put in paprika.

When the gnocchi are ready, the sauce is ready (or even faster). Recover boiled gnocchi with a perforated palette and throw them in the pan with the tomato sauce. Mix well and serve.

Whoever wants can press grated Parmesan or other cheese from those listed above.


Classic tomato sauce & # 8211 recipe step by step

Classic tomato sauce & # 8211 recipe step by step. How to make a traditional tomato sauce as in Banat, to be served with rasol or meatballs. Parasitic sauce, recipe. Classic tomato sauce, recipe with pictures.

Not once did I talk about what I call the "holy third of Banat sauces", of which it would be part tomato sauce, cherry sauce and the dill. They are served, according to tradition, with boiled meat from soup, without which the Sunday lunch in Banat is difficult to conceive. Either it was beef broth, when it wasn't included in so much adored beef salad, whether it was boiled poultry, both with the sauces mentioned above, this second type of Sunday meal could not be missing between the soup and the main course, at my childhood lunches. Well, I was surprised to find that I was missing the recipe for this blog Classic tomato sauce, not missing from the Sundays of my childhood!

In the following, I will present you the classic, traditional tomato sauce recipe, as I inherited it from my family and as, in fact, all the people from Banat whose threshold I stepped on and who humanized me with a meal do. good lunch. Around us, it's called "Paradise sauce" and musai has a sweet aroma, which pleasantly complements the dishes with which it is associated.

This Classic tomato sauce is not a marinara sauce for pasta. Although I love marinara sauce, I wouldn't associate it with Sunday broth, either with stuffed peppers nor with meatballs made in the traditional style. Simply put, the Mediterranean aroma of marinara sauce belongs to another culinary culture, very popular, in fact, in our country, but in the right associations.


Gnocchi with tomato sauce - Recipes

  • Diced tomatoes
    The best tomatoes are lovingly cut & icircn large pieces to preserve the quality, texture and intense aroma of Italy. Aromatic and tasty, with a note of intense red, Cirio preserves the goodness and natural freshness of the tomatoes picked and packaged on the same day, for.
  • Organic pulp
    The crushed Cirio bio tomatoes are made with 100% Italian products from organic farming, certified at every stage, from seeds to the final product on the table. Our organic shredded tomatoes offer an authentic and natural aroma of cultivated tomatoes.
  • Peeled tomatoes
    Cultivated on Italian & icircnsorite vineyards, only the most attractive, ripe and juicy tomatoes are selected, with the right color intensity, texture and aroma. Then we pick them and get a fresh, distinctive and authentic Italian taste on the same day.
  • Past tomatoes
    Cirio's unique experience and expertise led to the creation of the best Italian Passata sauce. Very fine and velvety, with a sweet and delicate aroma, our round tomatoes are peeled and passed through a fine sieve to create a creamy Passata sauce, which will improve your taste.
  • Rustica mashed tomatoes
    Rustica mashed tomatoes have an unmistakable consistency, texture and shape, offering a dense Passata sauce, which you can literally m & acircnca with a fork. Our best quality tomatoes are harvested at the time & icircn which are perfectly ripe and are tr.
  • Pasta sauces
    Tomato sauces for pasta have a fresh and natural taste. Prepared from chopped tomatoes and selected vegetables, it offers us five tasty Mediterranean flavors: Napolitana (tomatoes), Basil, Arrabiata (spicy) and Ragu alla Bolognese.
  • Light pasta sauce
    A special recipe cooked from 100% Italian tomatoes: crushed Cirio tomatoes plus tomato concentrate, a harmonious blend of canned various tomatoes. No added fat! Suitable for new trends in low-calorie recipes. Ideal for seasoning pasta.
  • Tomatoes
    Cultivated under the Mediterranean sun, they come from southern Italy, where they are carefully harvested and sorted to give you their unique taste and freshness throughout the year. Ideal for fish dishes.
  • Tomato paste
    A basic ingredient for many kinds of food, Supercirio tomato puree offers a pure and delicate taste, distinct but authentic, becoming simply unmistakable. Rich, dense and ennobled by Cirio tomatoes, its texture is invigorating and enriches the aromas.
  • Pizza sauce
    Full of the taste of sun-baked tomatoes, we chopped our best tomatoes to produce a bound and creamy sauce, which is complemented by a finely balanced mixture of Mediterranean aromatic herbs: basil, oregano, marjoram and onion. The result is a perfect base on.
  • Pesto
    Cirio prepared this specialty using only the best fresh basil from Liguria, preserving its natural, authentic aroma. According to tradition, the recipe includes extra virgin olive oil, Grana Padano cheese, goat's milk, pine seeds and garlic.

Gnocchi with vodka sauce

Ghocchi with vodka sauce - a perfect recipe for dinners during the week, when you need a quick recipe, easy to prepare, with ingredients at hand! What is certain is that until the water boils and the gnocchi boil, the vodka sauce will be ready! It is a very creamy and ultra-fragrant sauce!