I'm always a fan of pizza and spaghetti carbonara, and i decided to share the recipe. It's from a youtube uploader -- Sortedfood. They update a recipe once a week, and their recipes are easy to follow.
I've been their subscribers for quite a long time, and really love their videos.
on the homemade pizza,they use tomato sauce. and the cook said he use some garlic, onion, and white wine. I've written the recipe for making tomato sauce in case you don't know how to make tomato sauce, it's good to make homemade tomato sauce, as you can use it for making spaghetti, lasagna, etc which need tomato sauce. it can last until 3 months in the fridge n longer in the freezer
So, let me stop the rambling and let's jump into it!!
ingredients:
yeast ½ tsp (dried) (ragi instant)
strong white flour (300g)
1 tbsp olive oil
1 tsp salt
warm water (170ml)
tomato sauce (see the end of this post for the recipe)
grated cheese of choice
topping of choice
mix the yeast with a little of the water to form a smooth paste.
sieve the flour into a bowl and add the salt and oil.
pour in the yeast mixture and then the water a little at a time, mixing throughout until you have a soft dough.
knead for 5 minutes then cover and leave in a warm place for 45 minutes or so.
preheat the oven as high as it will go.
take half of the dough mix and roll out to the thickness of a pound coin.
spread over the tomato sauce, right to the edges and scatter with cheese.
arrange the topping of choice over the cheese and cook on a baking tray for about 15 minutes. The edges should be crispy and the cheesy topping melted and golden.
Serves 3-4
dried spaghetti (200g)
chunk of smoky pancetta (150g)
2 whole eggs
2 extra egg yolks
splash of cream (75ml)
wedge of Parmesan
couple of slices of bread (preferably foccacia)
preheat an oven to 150°C.
bring a large pan of salted water to the boil.
blitz up the foccacia into small crumbs and lay out on an oven tray. Toast these crumbs to a golden colour in the oven until dry and crisp.
add the pasta to the boiling water, stir well to avoid it sticking together and cook for 8-10 minutes.
dice the pancetta into small pieces and fry in a hot, dry pan until golden and crispy.
beat the egg, the yolks and cream in a separate bowl and stir through a generous handful of grated parmesan plenty of black pepper.
drain the pasta when just cooked and add back to the hot pan with the egg mix and crispy bacon.
stir well to coat every strand and then transfer into a serving dish.
top with the toasted crumbs and more grated parmesan before serving.
serves 2
homemade tomato sauce
Ingredients
10 ripe tomatoes
2 tablespoons olive oil
2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves garlic, minced
a handful of fresh basil
1/4 teaspoon Italian seasoning (optional,you can substitue it with nutmeg)
1/4 cup white wine
1 bay leaf
2 stalks celery
2 tablespoons tomato paste
Directions
Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor.
Chop remaining two tomatoes and set aside.
In a large pot or Dutch oven over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.
Pour in pureed tomatoes.
Stir in chopped tomato, basil, Italian seasoning and wine.
Place bay leaf and whole celery stalks in pot.
Bring to a boil, then reduce heat to low, cover and simmer 2 hours.
Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.
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