Browsing: SAUCES, OILS, DRESSINGS + DIPS

SAUCES, OILS, DRESSINGS + DIPS

You don’t really need a recipe for gremolata, the seasoning that you add at the end of cooking to Osso Buco, the Italian veal stew – you only need to finely chop fresh parsley, lemon zest and fresh garlic together but just in case you would like exact quantities, here they are.

SAUCES, OILS, DRESSINGS + DIPS

Olio Santo means ‘holy oil’ in Italian – it’s a hot chilli oil enjoyed by southern Italians and it’s the one you find on the table at pizzerias here. Use it on pizzas (home-made or takeaway), with roast vegetables, grilled fish or serve a drizzle with bean and pasta soup.

SAUCES, OILS, DRESSINGS + DIPS

This tomato sauce is superb to use in any pasta dish from Spaghetti Bolognese to lasagne. It can be made in advance and left in the fridge for up to 4 days or frozen for later use. Choose tinned tomatoes with character – you will notice the difference.

SAUCES, OILS, DRESSINGS + DIPS

Remoulade is traditionally used to dress raw celeriac to make the classic Celeriac Remoulade but it can also be used as a dressing for ripe avocado, shredded carrots, finely sliced fennel or any light fresh raw salad.

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