Jason King
AmyHuangBEST Marinara Recipe in the World
September 2nd 2011 22:45
Many will disagree and many will like it but I was cooking a marinara the other night for my second dinner gathering at the new place with flattie, Chrissie, and best mate Carrie who got to see the place for the first time.
I usually cook my own version of a marinara which is a sweet chilli and lemon myrtle variety. But this time I thought I would try something new and searched Google for the "Best Marinara Sauce in the world". This is what came up!
Do you agree or disagree? Love or hate it?
The original recipe comes from gypsyguide.com
I went to an Italian food specialist to get all the ingredients I could find. I then went to a very swanky seafood place to get the seafood marinara mix and all up the marinara cost me about $30-. You could make this easily with supermarket ingredients but it wouldn't be as superb and, now I am living in richville I am turning into a massive food and "in general" snob Hahaha
As an insistence you MUST buy a nice block of parmesan for the fridge - do not EVER eat that tinned crap - nice parmesan can elevate a meal and that tinned crap will sink it for sure
YOU WILL NEED:
3 cloves of minced garlic
5TBLsps of chopped parsley
3TBLsps of Olive Oil
3tsps of rock salt
pepper (to taste)
1 can of Italian Pear tomatoes
1 small can of tomato paste
1/2 cup of red wine (I went a merlot)
1 tsp of brown sugar
3 bay leaves
700gms of marinara mix
Pasta for 3 (or 4smaller)
YOU WILL NEED TO:
1) Saute the garlic and parsley in the olive oil in a large pot
2) Stir in all the other ingredients EXCLUDING the marinara mix and pasta
3) Bring to the boil and then simmer for about 2hrs on low low low (I use a heat diffuser on top of the stove between it and the pot)
4) 15mins before the end pour in the marinara mix and raise the temp to medium - remove the bay leaves if you desire
5) 8mins from the end cook the pasta al dente
6) Serve with a nice red, plenty of finely grated parmesan and lots of love
Have a super cooper day peeps and eat well.
I usually cook my own version of a marinara which is a sweet chilli and lemon myrtle variety. But this time I thought I would try something new and searched Google for the "Best Marinara Sauce in the world". This is what came up!
Do you agree or disagree? Love or hate it?
The original recipe comes from gypsyguide.com
I went to an Italian food specialist to get all the ingredients I could find. I then went to a very swanky seafood place to get the seafood marinara mix and all up the marinara cost me about $30-. You could make this easily with supermarket ingredients but it wouldn't be as superb and, now I am living in richville I am turning into a massive food and "in general" snob
HahahaAs an insistence you MUST buy a nice block of parmesan for the fridge - do not EVER eat that tinned crap - nice parmesan can elevate a meal and that tinned crap will sink it for sure
YOU WILL NEED:
3 cloves of minced garlic
5TBLsps of chopped parsley
3TBLsps of Olive Oil
3tsps of rock salt
pepper (to taste)
1 can of Italian Pear tomatoes
1 small can of tomato paste
1/2 cup of red wine (I went a merlot)
1 tsp of brown sugar
3 bay leaves
700gms of marinara mix
Pasta for 3 (or 4smaller)
YOU WILL NEED TO:
1) Saute the garlic and parsley in the olive oil in a large pot
2) Stir in all the other ingredients EXCLUDING the marinara mix and pasta
3) Bring to the boil and then simmer for about 2hrs on low low low (I use a heat diffuser on top of the stove between it and the pot)
4) 15mins before the end pour in the marinara mix and raise the temp to medium - remove the bay leaves if you desire
5) 8mins from the end cook the pasta al dente
6) Serve with a nice red, plenty of finely grated parmesan and lots of love
Have a super cooper day peeps and eat well.
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Comment by Chris Champion
Vyoos
Zoomies
Bloggercises
The Blog of Lists
Newly Old
Money Whither
I've always liked Italian food for two reasons.
The first is the theme of slow cooking. Tomato-based sauces for pasta and meat dishes such as osso bucco develop their deep flavours from low-heat-long-time cooking. Someone once told me that it should be a rule for every stage of Italian cooking - hence, chopping onions and garlic and cooking them over very low heat until golden (about 20 minutes) is the first step of so many Italian recipes.
The second reason I have always liked Italian food involves a restaurant deep in Rome's ancient Trastevere quarter and a 19-year-old girl. I was 17. Nothing slow or low-heat there, but I was young.
Cheers,
Chris
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
Nice work in the Trastavere quarter by the way
Nice laugh - thanks