How to prepare TOMATO SAUCE

How to prepare the simplest tomato sauce to season the pasta? It is essential to use fresh tomatoes, red tomatoes for sauce, not for salad. Wash the tomatoes well and cut them free, put them into a pot with water. Bring to the boil and simmer for about 15 minutes. Then drain the water, and "move" the tomatoes into the specific machine (the goal is to squeeze the tomatoes and remove the peel). Juice so obtained, add the salt, will then be called on the fire until they evaporate much water and remains only a liquid cream (just the sauce). At the end of cooking to add extra virgin olive oil and some basil leaves. This tomato sauce is great for dressing all types of pasta.

Cous Cous TRAPANESE

Il cous cous trapanese è piatto antichissimo a base di pesce.

Per sei persone:
500 gr. di cous cous
1 kg. tra pesci, molluschi, crostacei e frutti di mare (dentici, orate, cernie, triglie, seppie, vongole, cozze, gamberi)
500 gr. di pomodori maturi
2 spicchi d'aglio
2 gambi di sedano
2 carote
1 cipolla
1 ciuffo di prezzemolo e 1 foglia d'alloro
1 bustina di zafferano
1 pizzico di paprika
sale e pepe q.b.
peperoncino a piacere


Pulire i pesci, diliscarli, togliere i gusci ai crostacei e le valve ai frutti di mare. Mettere in un tegame le lische e le teste dei pesci, nonché i gusci dei crostacei, coprire con acqua aromatizzata con mezza cipolla, qualche foglia di prezzemolo, le carote e il sedano, condire con sale e pepe; far cuocere per una buona mezz'ora e filtrare il brodo. In una casseruola far rosolare nell'olio l'altra metà della cipolla con la carota, il sedano, il prezzemolo tritati, nonché l'aglio intero, che verrà tolto appena dorato, lo zafferano, la paprika ed il peperoncino.
Aggiungere prima i pesci che richiedono maggiore tempo di cottura, poi i crostacei. Bagnare con metà del brodo filtrato e tenuto da parte, unire la polpa di pomodoro e lasciar cuocere per un quarto d'ora.
Aggiungere i frutti di mare, aggiustare di sale, continuare la cottura per una decina di minuti, e poi tenere caldo.
A questo punto entra in azione l'impiego della "couscoussiera", la doppia pentola fatta apposta per la cottura a vapore del cous cous. Nella parte bassa, nella pignatta, mettere il brodo filtrato ed allungato, in quella superiore il cous cous inumidito con abbondante olio d'oliva. Saldare le due parti con una striscia fresca di pasta da pane, oppure con una tela bagnata e passata nella farina, e far cuocere per circa un'ora e mezza mescolando di tanto in tanto.
In mancanza della "couscoussiera" potete utilizzare un cestello per cottura a vapore da inserire in una pentola o casseruola con coperchio, assicurandovi che abbia una buona tenuta.
Versare il cous cous cotto a vapore in una zuppiera, aggiungere l'altra parte di brodo e condire con il pesce già pronto e tenuto in caldo.

Questo pezzo è riportato su www.benessere.com

Trapanese cous cous recipe.

Six people:
500 gr. cous cous
1 kg. among fish, molluscs, crustaceans and shellfish (sea bream, sea bream, grouper, red mullet, cuttlefish, clams, mussels, prawns)
500 gr. ripe tomatoes
2 cloves garlic
2 stalks of celery
2 carrots
1 onion
1 sprig of parsley and 1 bay leaf
1 packet of saffron
1 pinch of paprika
salt and pepper q.b.
pepper to taste


Clean the fish, boned, remove the shells from shellfish shells and seafood. Put in a pot the bones and fish heads and the shells of shellfish, cover with water, flavored with onion, some parsley, carrots and celery, season with salt and pepper, cook for a good half ' hours and filter the broth. In a saucepan sauté onion in oil with the other half of the carrot, celery, parsley and garlic whole, which will be lifted as soon as gold, saffron, paprika and chilli.
Add the first fish that require more cooking time, then the shellfish. Sprinkle with half of the broth filtrate and kept aside, add the chopped tomatoes and cook for a quarter of an hour.
Add the seafood, salt, continue cooking for about ten minutes, and then keep warm.
At this point kicks in the use of "couscoussiera" double pot made for steaming of cous cous. The bottom, in the pot, put the broth filtrate and elongated in the upper cous cous moistened with plenty of olive oil. Solder the two sides with a strip of fresh bread dough, or with a wet cloth and passed in the flour and cook for about an hour and a half hours, stirring occasionally.
In the absence of "couscoussiera" you can use a steamer basket to be inserted into a pot or saucepan with lid, making sure to have a good seal.
Pour the couscous steamed in a bowl, add the other part of the stock and season with fish ready and kept warm.

HOW TO PREPARE SPAGHETTI WITH TOMATO!

Boil water in a pot (half full), add half spoon of salt. Just when it begins to boil, toss the spaghetti into the pot without broke their. They slowly go below the water level. Bake for about 8 minutes from the resumption of boiling, stirring occasionally. Remove the pot from heat and drain spaghetti in a colander (you must drain all the water). Then put the spaghetti in the empty pot, to fire off, and add the tomato sauce you have before prepared. Stir quickly and immediately serve it with two leaves of basil or a handful of parmesan cheese (grated cheese). Buon appetito!

Orecchiette with peppers and mushrooms!

Ingredients: 500g of orecchiette, 1 yellow pepper, 200g of cream (used for cooking), 50g of tomato sauce, 1 onion, 50g of extra virgin oil, 50g of Parmesan, 50g of tuna.

Method: in a frying pan, brown the onion and the thinly-sliced pepper and tuna. Add the tomato sauce, and salt and pepper to taste. Cook for 10 minutes and add the cream at the end. In a separate pot, boil the orecchiette for 5 minutes, drain them and add them to the frying pan with all the ingredients. Sauté everything for approximately 4 minutes, add Parmesan and serve it . In the picture there isn't the pepper, but just tomatoes...