cookbooks

No. 35. A Condiment For Seasoning Minestre, &c. Recipe

No. 35, a condiment for seasoning minestre, is a versatile and flavorful addition to any dish. Traditionally used in Italian cuisine, this condiment enhances the taste of soups, macaroni, rice, and many other dishes. Let us delve into the history of this recipe and explore some interesting facts before we provide the detailed instructions.

This recipe has been passed down through generations, originating from the vibrant culinary traditions of Italy. Italians have long relied on the use of condiments to elevate the flavors of their dishes. No. 35, with its combination of onions, celery, carrots, butter, salt, stock, tomatoes, and mushrooms, creates a rich and complex taste profile that adds depth to a variety of recipes.

Fun Fact: Italy is known for its rich and diverse cuisine, with each region having its own unique flavor profiles and traditional dishes. The use of condiments is common in Italian cooking, and homemade blends like No. 35 are appreciated for their ability to enhance the taste of simple ingredients.

Now, let's dive into the recipe:

Ingredients:
- 1 onion
- 1 stick of celery
- 1 carrot
- 2 tablespoons of butter
- 1 teaspoon of salt
- Bits of cooked ham and veal, cut up
- 2 mushrooms
- 1 tomato, pulp removed
- Stock (vegetable or chicken)

Instructions:
1. Begin by finely chopping the onion, celery, and carrot. This trio of vegetables forms the base of our flavorful condiment.

2. Heat a large skillet or frying pan over medium heat and melt the butter. Once the butter has melted, add the chopped vegetables and sprinkle them with salt. Sauté them until they become softened and translucent.

3. Now, it's time to add some depth of flavor. Add the bits of cooked ham and veal to the pan. These meats will contribute their unique savory notes to the condiment.

4. Slice the mushrooms thinly and add them to the pan. These earthy fungi offer a delightful umami taste to the blend.

5. Lastly, add the pulp of a tomato to the mixture. This will provide a hint of acidity and balance to the condiment. Allow everything to cook together for around 15 minutes, occasionally adding a little stock to keep it moist.

6. Once the ingredients have cooked and melded together, transfer the mixture to a sieve. Using a spoon or spatula, press down and strain the mixture to separate the liquid from any solids. This step ensures a smooth and flavorful condiment.

7. Your No. 35 condiment is now ready to be used! Add it to minestre, macaroni, rice, or any other dish that could benefit from an extra layer of flavor. Remember to incorporate it into the dish when it is almost cooked to allow the flavors to fully blend.

Now that you have created No. 35, you can enjoy its taste and experiment with different dishes. Its versatility makes it an excellent addition to various recipes, and you can adjust the quantities of the ingredients to suit your preferences.

Similar recipes to No. 35 include traditional Italian pasta sauces like Bolognese or marinara. These sauces also rely on a combination of aromatic vegetables, herbs, and meats to create a rich and flavorful taste. If you enjoyed making No. 35, you might find pleasure in exploring these classic Italian recipes.

So go ahead, savor the history and flavors encapsulated in No. 35, and let your culinary journey continue with the vibrant tapestry of Italian cuisine. Buon appetito!

Vote

1
2
3
4
5

Viewed 1852 times.


Other Recipes from Sauces

Spanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Hollandaise Sauce
Parsley Butter
Green Sauce
Egg Sauce
Celery Sauce
Devil For Boiled Ham Or Fowl
Onion Sauce
Garlic Sauce
Melted Butter
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce