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Old 05-23-2013, 09:30 AM   #11
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Hello and first of all, welcome aboard,
I would go with either a creamy ( maybe mascapone or creme fraishe), herby, peppery sauce OR a tomato, basil, onion and garlic one but for me, not all together.
Very much a personal thing of course but bravely for your first post, you did ask for suggestions.
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Old 05-23-2013, 09:46 AM   #12
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The addition of a little (~20% by volume) cream cheese or ricotta can enhance pesto genovese.
Cream in pesto seems like a NY NJ thing. I had never heard of it before ....
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Old 05-23-2013, 09:48 AM   #13
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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.
You purists can always make your own quagliata fresco -
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Old 05-23-2013, 11:48 AM   #14
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Not knowing what is in the marinara sauce may make any suggestions moot but I'd be adding more herbs like oregano and adding more garlic and maybe some onion.
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Old 05-23-2013, 11:50 AM   #15
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Lol lurking Luca


Quote:
Originally Posted by justplainbill View Post
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.

shadowscape,
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...
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Old 05-23-2013, 12:20 PM   #16
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Marmite? How about Maggi?
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Old 05-23-2013, 12:24 PM   #17
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Marmite? How about Maggi?
I never tried it, I use Marmite to feel like a strange hybrid between a pasta-eater and a true Briton.
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Old 05-23-2013, 06:22 PM   #18
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The cream cheese sounds interesting and is probably good. I might add some onion and/or garlic. Marinara is a sauce already that you are building. It appears that the end sauce is about 1-1/2 cups. My husband would ask "Where is yours?"
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Old 05-23-2013, 08:17 PM   #19
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I never tried it, I use Marmite to feel like a strange hybrid between a pasta-eater and a true Briton.
Vegemite is far nicer than Marmite...imho
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Old 05-23-2013, 08:43 PM   #20
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Id ditch the cream cheese and replace it with heavy cream.
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