Today I share one of my recipes of sauce passe-partout, easily customizable. It goes wonderfully with all sorts of pasta and even poultry. I also thought you’d be interested in discovering a new kind of pasta: the pici. It is an Italian rustic pasta recipe that I discovered while listening to Masterchef Australia and it has become one of my favorite meals since. Finally, I also share a simple baguette bread recipe to accompany this hearty meal. Enjoy your meal!
- 600 grams of tomatoes to choose from (I took yellow and orange cherry tomatoes as they were in special)
- 2 peppers to choose from (I took yellow peppers)
- 1/2 cup olive oil
- Cut the tomatoes in half and place them on a plate the skin underneath.
- Fillet on tomatoes 1/4 cup of olive oil. Good salt.
- Bake in the oven at 350 °f for 1 hour to get a nice caramélisation. Allow to cool and reserve.
- In Broil, put the two peppers whole on the top rack, when the skin is black, turn to burn the other sides.
- When the skin of the peppers is burned from all sides, go out and coat with aluminum foil for 10 minutes.
- Remove the seeds and skin from the peppers. A liquid will be created during these 10 minutes, it is gold for the taste of the sauce. So it’s important to keep it.
- At the Blender, put the tomatoes, peppers, the juice of the peppers, 1/4 cup of olive oil and salt. Stir until the sauce is creamy. Adjust the salt to taste.
Note: to vary the flavors, you can add garlic when you roast the tomatoes. Fresh herbs can complement the sauce as well, add them to the mixing stage.
- 1 cup flour
- 1 cup fine wheat semolina
- 3/4 cup hot water (+ or-1/4 cup)
- one c.t. of salt
- Personalized sauce
- Basil leaves
- To stand mixer: place all ingredients and knead for 5 minutes
- By hand: Mix flour and fine wheat semolina in a bowl. Add water and salt. Mix well to form a paste. Knead for 10 minutes. * If the dough is dry and does not mix well, add water little by little
- Once the dough is ready, split in half and reserve some of the dough in plastic paper to prevent it from drying.
- On a worktop sprinkle with wheat semolina, lower the dough to about 5 mm thick, then cut along with a knife of 7 mm wide strips.
- In the center of your hands, roll the pasta to get a cylindrical shape and rounded noodles. When the noodles are rounded, you can squeeze the ends of the noodles together and roll to get long noodles.
- Cook the pici in boiling salted water for 5 minutes. Drain.
- In a hot skillet, put the sauce and the pici to coat them well. Serve with bocconcini and Basil
- 500 grams of bread flour
- 15 grams of dry yeast
- 325 ml of warm water
- 10 grams of salt
- Mix all the ingredients to form a paste. Knead for 10 minutes.
- Form a ball with the dough and put it in a bowl covered by a damp cloth. Let rise 1 hour.
- Divide the dough into 3, roll it to obtain an elongated shape.
- Since I don’t have a chopstick mold, I use parchment paper and aluminum to keep the shape of my chopsticks. Just make 2 cylinders of the length of the plate and cover them with parchment paper. They will be used as moulds for chopsticks.
- Cover with a damp cloth and let rise for 2 hours.
- Remove the linen and make 4 incisions per baguette. Bake at 450 °f for 12 minutes or until the chopsticks are golden.
- Serve with butter.