MARINARA SAUCE with garlic bread
Some say that "marinara" sauce owes its name to sailors and cooks on board ships who, to face long crossings, invented a sauce that was very easy to prepare and - most importantly - to preserve. Others believe that the wives of fishermen in the South of Italy are responsible for gifting the world with a recipe as simple as it is tasty. The only thing we know with absolute certainty is that this delicious and famous sauce has sailed the seas and the oceans, all the way to conquer America.
A few ingredients and many uses: on pizza, with pasta, vegetables, meat, fish, but also simply served with some freshly baked bread. In the United States, marinara sauce has become synonymous with “Italian cuisine”, and it is seen as a real celebrity. In books and movies, it is portrayed as a magical potion with the power of gathering families, colleagues, and friends around the table to share an unforgettable meal and discover, once again, that there are few things in the world able to unite like good food.
Preparation time: 40 minutes
Cooking time: 35 minutes
Servings: 8
Ingredients
For marinara sauce:
2 jars of Rustica Tomato Passata Emilia Food Love
1 peeled white onion
2 peeled garlic cloves
1 teaspoon dried oregano
1 fresh or dried chili pepper
2 tablespoons Extra virgin olive oil "Colline di Romagna" Emilia Food Love
Salt
For garlic bread (quick process):
6 – 8 slices of bread or a medium baguette
2 tablespoons Parmigiano Reggiano DOP 18 months Emilia Food Love
1/4 cup - 60 g butter at room temperature
4 cloves of garlic
15 parsley leaves
Method
- Combine olive oil, onion cut into four parts, garlic cloves, oregano, rustica tomato passata, and sliced chili peppers (without the inner seeds) in a medium heavy bottom saucepan. Add 50 ml of water.
- Bring the sauce to a boil over medium heat with the lid on, then lower the heat to the minimum: let simmer gently for about 15 minutes. Stir occasionally, then cook without the lid for the last few minutes to allow the remaining liquid part to evaporate in order to get a thick consistency.
- In the meantime, prepare the garlic bread with a quick process: peel the garlic cloves and mince them by hand or with a garlic press. Store the pulp in a bowl. Combine the softened butter with parsley and Parmigiano cheese. Mix until you achieve a homogeneous mixture.
- Spread the resulting cream on the slices of bread or on a baguette cut in half and bake at 150 °C (302 °F) for approximately 20 minutes. After baking the bread, cut it to obtain some croutons.
- Remove the sauce from heat, remove the onion, and mash the garlic cloves against the sides of the pan with a fork.
- Season with salt according to your taste, bring it to room temperature, and serve your marinara sauce along with the garlic bread.
Also in Cookbook
PARMIGIANO REGGIANO MILLE-FEUILLE with Prosciutto di Siena, Semi-dry Cherry Tomatoes and Caciotta cheese
From the famous French dessert to savory reinterpretations that have conquered Michelin-starred restaurants, home kitchens and even the world of food design, the success of the mille-feuille seems to know no limits.
Our idea for today is a Parmigiano Reggiano Mille-Feuille with Prosciutto di Siena, Semi-dry Cherry Tomatoes and Caciotta, where every ingredient also becomes part of the architecture, creating a dish built from layers of flavor and color.
COLD PASTA SALAD with vegetables in oil and pecorino cheese
The undisputed star of summer tables, loved by young and old, fresh and colorful, wholesome and delicious... cold Pasta salad, which we have dressed up with grilled vegetables in oil and pecorino cheese, is a relatively recent creation, made possible by the widespread adoption of an appliance we simply could not live without today: the refrigerator!
PANCAKES with Nectarines in Syrup and Nocciomiele
A centuries old treat was transformed forever thanks to the simple and brilliant idea of adding one small ingredient. Thanks to leavening, the pancake developed its unmistakably fluffy texture and earned the worldwide fame it enjoys today.
Our Pancakes with Nectarine Peaches in Syrup and Nocciomiele celebrate both tradition and the versatility of this beloved treat, which always finds a way to feel new and, inevitably, irresistible.