Victoria's Salsa della Nonna (piselli et prosciutto)
Grandmother’s sauce (peas and ham)
200 g of ham, chopped in little cubes
2 shallots, chopped
20 g of butter
200 g of frozen peas
2 dl of vegetable stock
2 dl of cream (25%)
Salt, pepper
Fresh oregano, chopped
* Brown the ham and the shallots together in the butter
* Add peas and seize briefly
* Add the vegetable stock and allow to reduce a little
* Add the cream and simmer until the sauce thickens
* Add salt and pepper as needed
* Just before serving, sprinkle with oregano
Victoria's Salsa pesto
100 g of grated parmesan
100 g of chopped pine nuts
50 g of chopped basil leaves
3 crushed garlic cloves
˝ teaspoon of salt
1.5 dl of olive oil
* Mix all of the ingredients, except the oil, in a bowl
* Place in a liquidizer and liquidize adding the oil a little at a time, until a smooth past is obtained
* Put the pesto in a warm bowl and stir in 3 tablespoons of the spaghetti cooking liquid
* Strain the spaghetti and turn it in the sauce to coat well before serving
Victoria's Salsa zafferano
150 g of bacon
250 g of onions
3.5 dl of cream (25%)
2 doses of saffron
Salt, pepper
* Brown the bacon
* Add the shallots and soften them
* Add the cream and simmer for 10 minutes
* Add the saffron
* Add salt and pepper as needed
Victoria's Salsa Bolognaise
Olive oil
300 g of mince
1 finely chopped onion
20 g of chopped cepes
2 big branches of finely chopped celery
1 finely chopped carrot
2 tablespoons of chopped parsley
1 tablespoon of Italian herbs (or whatever: oregano, basil, rosemary)
2-3 tablespoons of tomato concentrate
2 dl of red wine
4 dl of beef stock
1 tin of chopped tomatoes
Salt, pepper
* Brown the mince in the olive oil
* Add the onions and the cepes and simmer for 5 minutes
* Add the celery, the carrots, the parsley and the herbs and simmer for another 5 minutes
* Incorporate the tomato concentrate
* Add the liquids (wine, stock) and the tin of tomatoes
* Simmer until the liquid has reduced slightly to form a thick sauce
