My tomato sauce recipe

This weekend I was in the grocery and not thinking of buying tomatoes, until I saw these, were beautiful. The surprise was there  not only beautiful, are  also delicious. Looking at the package I saw that are a hybrid species called campari and is originated in Europe. They are small, the size of a golf ball, and comes in bunches.

The flavor is well balanced, sweet and without much acidity, just as were the tomatoes I ate when I was little at my grandmother's house. Do not doubt for a minute what I would do with them: A tomatoes. sauce
The sauce has earned , as well, to coat my ravioli,so,I could do some bruschette baguette with cheese and bits of tomatoes, drizzled with olive oil  Here  I let the recipe of my tomato sauce


 

INGREDIENTS   1 large onions finely chopped 2medium cloves of garlic, finely chopped 1/2 carrot . finely grated 1kg  campari  tomates 1/4  cup olive oil 2 cups meat broth 1 glass red wine  (120ml) 1 Tsp light brown sugar 1 bunch of rosemary or some  bay leaves Salt and pepper

METHOD In a large saucepan over medium-high heat, saute onions, carrots and garlic in the oil until soft  Add crushed tomatoes an sauté for about 4 min. Pour the wine with the light brown sugar  Stir and bring to boil until the red wine evaporate. Stir occasionally Add the broth slowly and boil 30 to 35 minutes adding broth as needed.  Stir occasionally Place the bay leaf and rosemary Remove from heat when thick, check the salt and pepper if you like a velvety sauce, ready to go after a pasata

Making chocolate curls

Many people ask me to teach how I made those chocolate curls in my previous post In fact is so easy and you only need use a tool as I show in the photo, Unfortunately I don’t now the name if one of you knows , please tell me .The other material for make it are a simple spatula ,wax paper and chocolate of course.

1. Cut the wax paper into squares. The size depends how big you must they look.
2. To know this, roll the paper and watch the size
3. Melt a half of chocolate, with 50 grams there’s more than enough here-
4. Mix the other part with the melted chocolate and stir until all are melted
5. Spread over the wax paper with a spatula
6. 
7. When the chocolate starts to get hard, use the tool as a rake over the chocolate.
8. Carefully roll the paper and set aside in the refrigerator
9. 
10. After a few minutes take out from the refrigerator and carefully take away the paper.
11. Finish and ready to use in some cake or dessert

How make.: Genoise

This cake is in foam cakes group. These cakes have a high proportion of eggs to flour and are leavened solely (except chiffon cakes) by the air beaten into whole eggs or egg whites. They contain very little, if any, fat and have a spongy texture.

In this cake I used almonds (you can use any nut) that give it the fat. The resulting sponge is moister and has a finer texture. It can be used to make shaped cakes or mousse cakes.

Genoise cake

6 large eggs

180g granulated white sugar

1 teaspoon almond essence

100g peeled almonds

180 g flour

Preheat oven to 350 degrees F (180° C). Grease and line bottom of a 24 cm cake or springform pan with parchment paper, and then grease and flour again

In a food processor, put the almonds and process until a fine powder. Reserve. In a large mixing bowl set over a pan of simmering water heat the eggs and sugar until just lukewarm, stirring constantly to prevent curdling. Transfer mixture to bowl of electric mixer, beat the mixture on high speed for five minutes or until tripled in volume.

Sift ½ the flour mixed with the processed almond over the remaining egg mixture and fold it in gently with a rubber spatula until the flour is fully incorporated.

the remaining flour mixture must pour over the batter and gently fold in until incorporated.

Pour into the prepared pan (it will be about 2/3 full) and bake 30 to 35 minutes or until the cake is golden brown and starts to shrink from the sides of the pan. Do not open the oven door before the minimum time or the cake could collapse. Remove from oven, let rest for five minutes and place on wire rack.

Wrap tightly with plastic wrap, and refrigerate for up to 3 days or freeze for up to 2 month.