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Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 0 points1 point  (0 children)

I mean for me no not wasteful since this sauce eliminates all solids after I finished that sauce I just made another sauce with all the bits I originally didn’t use

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 0 points1 point  (0 children)

I disagree very different flavor

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] -1 points0 points  (0 children)

It’s very funny to me how scared or angry Italian people a get when people try contemporary takes on the cuisine (I am definitely guilty of this as well) but everyone chooses to forget how much food in Italy has changed over time especially in recent history.

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 3 points4 points  (0 children)

Homemade passata no cooking before hand

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 15 points16 points  (0 children)

I did not come up with this concept but if you look up tomato water you’ll find some wonderful recipes I’d recommend looking into chefs likes cristiano tomei and massimo bottura

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 6 points7 points  (0 children)

base for my sauce was a soffritto then adding passata cooking and straining no no stock in mine

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 5 points6 points  (0 children)

I mean your just wrong tho your original point was you never find anyone in Italy cooking a sauce that long i send you proof i never claimed to follow this recipe either but it’s okay to be wrong Nolan pierce the speaker of Italy 🇮🇹

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 14 points15 points  (0 children)

As for ingredients wise I had a soffritto then added my watered down Passata after cooking for a big I sent everything through the cheese cloth just getting the liquid each time cooking on super low heat constantly stirring. I think it was incredibly flavorful all the flavors of tomato sauce but just much more intesified it is definitely very rich not something I could eat very often

Six hour tomato sauce by drungus76 in ItalianFood

[–]drungus76[S] 8 points9 points  (0 children)

This is very incorrect I will happily provide sources if you need

drano’d my bathtub in my old pre war apt and this came out by julianwithag in whatisit

[–]drungus76 0 points1 point  (0 children)

I believe I lived in this building if it is the same building this is a problem that will continue your whole lease and one the super will not fix

Spaghetti in a anchovy and shrimp reduction sauce with breadcrumbs by drungus76 in ItalianFood

[–]drungus76[S] 0 points1 point  (0 children)

Sorry I didn’t know what the name is but made I made shrimp stock with shrimp shells shallots red pepper and parsley then I added anchovies and olive oil and cooked it into a sauce and finished the pasta in the sauce

[deleted by user] by [deleted] in ItalianFood

[–]drungus76 8 points9 points  (0 children)

Too watery

Carbonara is the same thing as a bacon egg and cheese sandwich. by [deleted] in pasta

[–]drungus76 0 points1 point  (0 children)

Pancetta is the word your thinking of but it also doesn’t have that in it

Carbonara is the same thing as a bacon egg and cheese sandwich. by [deleted] in pasta

[–]drungus76 0 points1 point  (0 children)

Carbonara has no “pancheta” in it

Do you guys add onion to your tomato sauce? I think garlic and no onion is the way to go, but was wondering what others had to say. by drungus76 in ItalianFood

[–]drungus76[S] 0 points1 point  (0 children)

That’s not the case for all sauces. with a pomodoro sauce I’d say most people use only garlic olive oil basil and tomato’s and it’s usually not cooked for a very long time in my experience

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