{"id":33,"date":"2011-11-20T12:31:14","date_gmt":"2011-11-20T12:31:14","guid":{"rendered":"http:\/\/blog.sandralangston.com\/?p=33"},"modified":"2011-11-20T12:31:14","modified_gmt":"2011-11-20T12:31:14","slug":"a-word-about-sauce","status":"publish","type":"post","link":"https:\/\/blog.sandralangston.com\/?p=33","title":{"rendered":"A word about sauce"},"content":{"rendered":"

It seems that although I have promised to divulge the many aspects of my life here that are not typical, there is one subject that bears repeated discussion: \u00a0tomato sauce. \u00a0I don’t claim to trump anybody else’s recipe for the perfect sauce, but I have nailed down a few trusted rules that, if followed religiously, will result in a delicious \u00a0and authentic plate of pasta with tomato sauce. \u00a0 The way they do it here, in the south, in Basilicata, in Bernalda, to specify. \u00a0It isn’t \u00a0Milano, or Bologna, and yet we are proud!<\/p>\n

1) \u00a0When I am at a restaurant in the United States, and here I am obviously generalizing, \u00a0it is my pet peeve that any plate of pasta ordered will have a primary, and devastating, \u00a0defect: \u00a0 \u00a0the water it is cooked in is not salted! \u00a0Any pasta should have a flavor that is good enough to eat with no sauce at all, and to achieve its full flavor—and the pasta itself contains no salt—the water must be liberally salted, preferably with the non-iodized variety. \u00a0I proselytize for salted water in restaurants, much to the embarrassment of my dinner companions. \u00a0 My husband learned long ago that ordering an item off the menu that he believes will be simple for the typical American chef to master, such as\u00a0cappellini al pomodoro,\u00a0<\/em>will invariably result in a dish he can’t eat. \u00a0Better for him to order something with all the bells and whistles, where insipid and tasteless pasta isn’t so noticeable.<\/p>\n

<\/em>2) \u00a0 Second rule: \u00a0The sauce is about the flavor of the tomato. \u00a0Start with decent tomatoes, and if you can’t find any then maybe you should make something else today! \u00a0With or without the peel, it isn’t important which kind of tomato you use—and discussion of types of tomatoes can be interminable—but it should be \u00a0flavorful. \u00a0This seems obvious, and yet…The same rule applies to the olive oil used; it should be a good one, and that means extra virgin. \u00a0We use our own oil that comes from our trees, so we know exactly what is in it, bugs and all. \u00a0If you want to be sure of getting the good stuff in the U.S, \u00a0buy an Italian import such as Bertolli, and never their specific product “for the American market.” \u00a0. \u00a0Keep in mind that after the yearly pressing there are always leftovers, and where do you think these inferior products end up?<\/p>\n

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3) \u00a0Throw out all dry spices. \u00a0Better yet, throw out spices, period. \u00a0Well if you must, a little fresh basil or thyme can add something, but only in very specific cases. \u00a0And of course, garlic is often a tasteful addition, but not always. \u00a0As is onion. \u00a0Don’t even consider using oregano, fresh or otherwise, for anything but roasted meat! \u00a0I have never encountered any self-respecting cook here who will use a dried spice in a sauce.<\/p>\n

4) \u00a0 When serving pasta, it is always better to put the drained pasta into the pan with the sauce and give it a swish over the flame. \u00a0No one in these parts would ever put a plate of drained pasta in front of someone with a dollop of sauce balanced on top of it! \u00a0 As to cheese, \u00a0we like Grana Padano because it is almost identical to Parmigiano Reggiano, and it costs less at our market. \u00a0 Or a good Pecorino, depending on \u00a0your tastes. \u00a0 Either way, you are not going to use any cheese with a fish-based sauce, are you? \u00a0I don’t think so!<\/p>\n

To sum up: \u00a0keep it simple! \u00a0There is a reason why tourists who come here have an overwhelmingly positive reaction to the food, and this is more than likely due to the quality and simplicity of the ingredients used. \u00a0 \u00a0Of course in this case \u00a0I am talking about the simplest \u00a0tomato sauce, and there are endless more complicated recipes for pasta, but \u00a0these rules will help anyone to establish a baseline of respectability in \u00a0the pasta kitchen.<\/p>\n

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painting: \u00a0“Side Salad” \u00a0oil on canvas, \u00a0(top and bottom parts) \u00a0 2008<\/p>\n

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