Skinny Italian: Eat It And Enjoy It - Plot & Excerpts
. . everything is yummiest when it’s on the top. (And I know you know what I mean.) It’s the dressing that makes salad come alive. Strawberries turn magical when covered with Sambuca. And a cappuccino without the foam is just a plain old cup of coffee. The same is true of Italian sauces. A good sauce would make a leather shoe taste delicious. Every Italian cook worth her salt needs to have at the very least one homemade sauce in her repertoire. And since tomatoes are a nutritious “superfood,” good for your heart, skin, and mind, let’s start with a tomato sauce. The Chef Boyardee Problem Too many Americans think “tomato sauce” is the finished product you throw over spaghetti. uffa! Tomato sauce is the base you need to prepare dozens of other tomato-based Italian sauces (also commonly called “red sauces”). Italian red sauces have two or three parts: the soffrito (or the light frying of vegetables in olive oil), the tomato sauce, and the (optional) meat. Teresa’s T • I • P Using pasta from a box instead of making it from scratch is perfectly fine, but there is no excuse for using tomato sauce from the store.
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