Originally Posted by GotGarlic
Lol lurking Luca
Originally Posted by justplainbill
Good to hear from you Luca. Used to eat that concoction a lot when I frequented the Pisa - Livorno area. Kraft's Philadelphia works fine and a dry ricotta is also ok.
It's a pleasure to be back here, justplainbill
Now that I think about it, maybe I ate something like that in a long gone past, some sort of creamy pesto in some northern Italy town. I will surely try it, thanks.
apart from using only oil and no butter, consider trying various kinds of tomato-based sauces. I usually start with a soffritto
, which is sautéed onions OR onions + carrots + celery OR garlic + carrots + celery OR further variations of these ingredients (it depends on what sauce you're doing: just tomato, tomato and meat, tomato and fish, no tomato, sauce for pasta, for risotto and so on and on and on). Then I add other ingredients, depending of what I have in my larder and how I feel. Ingredients like herbs (mainly dried oregano, fresh parsley, fresh basil), wine or spirits, spices (mainly chilli powder, tabasco, pepper), and those things which I use as taste enhancers (mainly ground capers, minced anchovies, Marmite, ground olives).
To tell the truth, I've never been systematic in my approach to sauces, but this must come to an end. In the next weeks I'm gonna tackle this issue with the utmost scientific precision
Well, I'll try...