"variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs. It is a variety of allemande sauce. Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce. Mushroom sauces have been cooked for hundreds of years. An 1864 cookbook includes two recipes, one sauce tournee and one a brown gravy. Dwight Eisenhower was reportedly fond of mushroom sauce, enjoying it on steak. Mushroom sauce Mushroom sauce is a white or brown sauce prepared using mushrooms"
"through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ""pestle"". Strictly speaking, ""pesto"" is a generic term for anything that is made by pounding; that is why the word is used for several pestos in Italy. Nonetheless, ""pesto alla genovese"" (""Genoese pesto"") remains the most popular pesto in Italy and the rest of the world. Pesto is thought to have two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called moretum, which was made"
"Pearà Pearà (Veronese dialect term, literally ""peppered"") is a traditional Veronese sauce made with bread crumbs, beef and hen stock, beef marrow and black pepper. It is served exclusively together with bollito misto, making ""Lesso e pearà"" (""lesso"" is Venetian for ""bollito""), a typical dish unique to Verona and its surroundings. Preparation of pearà is closely linked to that of ""lesso"", from whose stock it's made and whose meats it accompanies. Stock is made by simmering beef, hen and herbs (carrot, onion and celery); the complete recipe also includes calf's head and oxtail. Pearà requires a long, slow cooking; for"
"became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, ""The New York Times"" mentioned an imported canned pesto paste. In 1946, ""Sunset"" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,"
"are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pasta, mixed with pesto, has become a well-known dish in the majority of countries today, with countless recipes being posted online for ""pesto pasta"". It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes. Pesto comes in a variety of recipes, some traditional and some modern, as the very noun ""pesto"" is a generic term for anything that is made by pounding. The original ""pesto alla genovese"", the quintessential pesto recipe, is made"
"sauces are made by using chili peppers as the base and can be as simple as adding salt and vinegar. Other sauces use some type of fruits or vegetables as the base and add the chili peppers to make them hot. Manufacturers use many different processes from aging in containers to pureeing and cooking the ingredients to achieve a desired flavor. Because of their ratings on the Scoville scale, Ghost pepper and Habanero peppers are used to make the hotter sauces but additional ingredients are used to add extra heat, such as pure capsaicin extract and mustard oil. Other common"
"tomato sauce, garlic and herbs. In Northern Italy ""white sauce"" is more common. However Italian cuisine is best identified by individual regions. Pasta dishes with lighter use of tomato are found in Trentino-Alto Adige and Emilia Romagna. In Bologna, the meat-based ""Bolognese sauce"" incorporates a small amount of tomato concentrate and a green sauce called ""pesto"" originates from Genoa. In Central Italy, there are sauces such as ""tomato sauce"", ""amatriciana"", ""arrabbiata"" and the egg-based ""carbonara"". Tomato sauces are also present in Southern Italian cuisine, where they originated. In Southern Italy more complex variations include pasta paired with fresh vegetables, olives,"
"Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom layer that is bucatini or other tubular pasta, with"
"basic ingredients for the ""sugo"", “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as ""spaghetti alla puttanesca"". The sauce alone is called ""sugo alla puttanesca"" in Italian. Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio,spices are sometimes added. In most cases, however, the ""soger"" is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it is also paired with"
"Tomato sauce Tomato sauce (also known as Neapolitan sauce, or salsa di pomodoro in Italian) can refer to a large number of different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as"
"Romesco Romesco () is a nut- and pepper-based sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint"
"Pisto Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It is often served with bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pastiess and tartletts (empanadillas). The dish is sometimes formally named ""Pisto manchego"", from its origins in the historical region"
"Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long preparation time used to soften and flavor the onions. Despite its name, which means ""in the style of Genoa,"" Genovese sauce is a principal pasta sauce of Naples and an important part of its culinary history, having been introduced to the city in the 15th or 16th centuries. The sauce may have been"
"Manchego cuisine Manchego cuisine (or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of Castilla–La Mancha region of Spain. These include ""pisto"" (a vegetable stew with tomato sauce), ""gazpacho manchego"", ""Manchego"" (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas (DO). The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients. Ingredients tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers,"
"can stand on its own or it can also be paired with ingredients such as Italian sausage, clams, bacon cubes, tuna, meatballs or vegetables, for a more lively pasta dish. Tomato-garlic sauce is prepared using tomatoes as a main ingredient, and is used in various cuisines and dishes. In Italian cuisine, ""alla pizzaiola"" refers to tomato-garlic sauce, which is used on pizza, pasta and meats. Sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato"
"for the main river that intersects the city of Santiago, the Rio Mapocho (Mapocho River). Catalan workers made a simple sauce (salsa) with cilantro, oil, vinegar and salt, called Pebre for its main ingredient the ají. The term ""pebre"" refers, in Spain, to a sauce made of vinegar, pepper, saffron, clove, and other spices... In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. Pebre Pebre is a Chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. It may contain also chopped tomatoes. Pebre is most commonly"
"in a pastry case or lid before being baked. Pastitsio Pastitsio (, ""pastítsio""), sometimes spelled ""pastichio"", is a Greek baked pasta dish with ground meat and béchamel sauce. Pastitsio takes its name from the Italian ""pasticcio"", a large family of baked savory pies which may be based on meat, fish, or pasta. Many Italian versions include a pastry crust, some include béchamel. The word ""pasticcio"" comes from the vulgar Latin word ""pastīcium"" derived from ""pasta"", and means ""pie"", and has developed the figurative meanings of ""a mess"", ""a tough situation"", or a ""pastiche"". The typical Greek version has a bottom"
"example, it is common for pasta to be eaten together with white bread (""French bread""), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of ""tuco"" sauce (Italian ""sugo""), and accompanied by ""estofado"" (stew). Less commonly, pastas are eaten with a dressing of ""pesto"", a green sauce based on basil, or ""salsa blanca"" (Béchamel sauce). ""Sorrentinos"" are also a local dish with a misleading name (they do not come from Sorrento, but were invented in Mar del Plata). They look"
"of Italy. Liguria is divided into four provinces: Liguria is the original source of pesto, one of the most popular sauces in Italian cuisine, made with fresh basil, pine kernels, olive oil, garlic and Parmesan cheese. Seafood is a major staple of Mediterranean cuisine, the Ligurian variety being no exception, as the sea has been part of the region's culture since its beginning. ""Ciuppin"" soup is made from fish leftovers and stale bread, flavoured with white wine, onion, and garlic. Vegetables, especially beans, are important in Ligurian cooking. ""Mesciua"" soup is made from beans, olive oil and farro (old kinds"
"with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French ""sauce verte au pain"" was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"paste, bouillon cube, olives, capers, raisins, hard-boiled egg, cider vinegar, and allspice, and is served with either white or brown rice. In Puerto Rico it is used as a filling for empanadas, alcapurria, piononos and other fritters. It can also be served with rice and beans. The ground meat is sauteed with annatto oil, ham, thyme, cumin, oregano, bay leaf, ""recaito"", tomato sauce and on occasion raisin (soaked in rum), olives, capers, and potatoes. In the Philippines, picadillo is a soupy dish traditionally made with ground beef and either potatoes or chayote. There are also drier versions of the dish."
"sauce and chili; liver (stir-fried with onions, roasted); kidneys; heart and coronaries (coratella or animelle); head, eyes, and testicles of pig; and several preparations based on chicken entrails. Pajata, a traditional dish from Rome, refers to the intestines of an unweaned calf, i.e., fed only on its mother's milk. Soon after nursing, the calf is slaughtered, and its intestines are cleaned, but the milk is left inside. When cooked, the combination of heat and the enzyme rennet in the intestines coagulates the milk to create a thick, creamy, cheese-like sauce. Pajata and tomatoes are often used to prepare a sauce"
"facilitated by incremental additions of white wine, stock, or both. The sauce and accompanying pasta can be served with the meat from the sauce or separately, garnished with tomatoes, and topped with Parmesan or provolone cheese. Large, cylindrical pasta like rigatoni, ziti or candele are favored because they can hold the rich sauce. Genovese sauce Genovese sauce is a rich, onion-based pasta sauce from the region of Campania, Italy. Likely introduced to Naples from the northern Italian city of Genoa during the Renaissance, it has since become famous in Campania and forgotten elsewhere. The sauce is unusual for the long"
"Peanut sauce Peanut sauce, satay sauce, bumbu kacang, sambal kacang, or pecel is a sauce made from ground roasted or fried peanuts, widely used in cuisines worldwide. Peanut sauce is used with chicken, meat and vegetables, adding flavor to grilled skewered meat, such as satays, poured over vegetables as salad dressing such as in ""gado-gado"", or as dipping sauce. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. Several different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. A typical recipe usually contains ground roasted peanuts"
"Menudo (soup) Menudo, or pancita (""[little] gut"" or ""[little] stomach"", from ; ""Gut/Stomach"") is a traditional Mexican soup, made with beef stomach (tripe) in broth with a red chili pepper base. It shares a name with a stew from the Philippines made with pork and pork liver. Hominy, lime, onions, and oregano are used to season the broth. Menudo is traditionally a family food prepared by the entire family, and often serves as an occasion for social interactions such as after wedding receptions where the families of the groom and bride go to either family's house to enjoy a bowl"
"in print. In 1946, Sunset Magazine published Pellegrini's recipe for pesto, likely the first major publication of a pesto recipe in the United States. Two years earlier ""The New York Times"" had first mentioned the sauce, referring to an imported canned pesto paste. The sauce was not immediately embraced by the American public and did not rise in popularity until the 1980s and 1990s. Angelo Pellegrini Angelo Pellegrini (1904 – 1991) was an author of books about the pleasures of growing and making your own food and wine, and about the Italian immigrant experience. He was also a professor of"
"types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. The earliest documented recipe of an Italian meat-based sauce (""ragù"") served with pasta comes from late 18th century Imola, near Bologna. A recipe for a meat sauce for pasta that is specifically described as being ""bolognese"" appeared in Pellegrino Artusi's cookbook of 1891. The ""ragù alla bolognese"" that is now traditionally associated with tagliatelle and lasagne is somewhat"
"eaten with a sauce of pesto, a green sauce made with basil, or ""salsa blanca"" (Béchamel sauce). During the 20th century, people in pizzerias in Montevideo commonly ordered a ""combo"" of moscato, which is a large glass of a sweet wine called (muscat), plus two stacked pieces (the lower one being pizza and the upper one fainá). Despite both pizza and faina being Italian in origin, they are never served together in Italy. Polenta comes from Northern Italy and is very common throughout Uruguay. Unlike Italy, this cornmeal is eaten as a main dish, with sauce and melted cheese. The"
"Green sauce Green sauce is a family of cold, uncooked sauces based on herbs, including the Spanish and Italian ""salsa verde"", the French ""sauce verte"", the German ""Grüne Soße"" or ""Frankfurter Grie Soß"" (Frankfurt dialect), and the Argentinian ""chimichurri"". The Mexican ""salsa verde"", though also called a ""green sauce"", is instead based on tomatillos; the New Mexico version uses a green chile base. The basic recipe is probably from the Near East and, as such, is probably at least 2,000 years old. Roman legionaries brought it to Italy, from where it was exported to France and Germany. Evidence suggests that"
"prevent the growth of bacteria. Salsa (sauce) Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips. Salsa is often tomato-based, and includes ingredients such as onions, chilies, an acid and herbs. It is typically piquant, ranging from mild to extremely hot. Though many different sauce preparations are called ""salsa"" in Spanish, in English, it generally refers to raw or near-raw sauces used as dips. The word ""salsa"" entered the English language from the Spanish ""salsa"" (""sauce""), which itself derives from the Latin ""salsus"""
"or minutas, as known in the region. Their specialities are panchos and hungaras and they are renowned for their chivito. Moustard La pasiva is a white-coloured hot mustard served along with panchos. It is made with beer, starch, mustard grains, pepper, salt and vinegar. Though it has never been sold commercially, small quantities are sometimes given as a gift for clients. Mostaza La pasiva is also used among other mustards as a sauce for puchero meat. All three are necessary pasta sauces among other foreign pasta sauces. Salsa Carusso was made in honor of the opera singer Enrico Caruso and"
"oil. It is essentially similar to the Spanish sofrito. Sofrito Sofrito (Spanish, ), sofregit (Catalan), soffritto (Italian, ), or refogado (Portuguese, /) is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. In Spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. This is known as , or sometimes as in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the"