FRENCH PASTA SAUCE RECIPES
PASTA WITH FRENCH BEAN SAUCE IS A PASTA & RICE MAIN DISHES ...
Pasta with a French bean sauce is a very common dish in Puglia: it's tasty and light, perfect for lovers of pasta and vegetables. Ideally, prepare it with the thin green French beans, known in Italy as 'snake' beans, 'asparagus' beans or 'mangetout' beans. Alternatively, you could try other varieties of green bean, but always fresh if at all possible.
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Prepare and wash the beans. Boil them for two or three minutes in salted water. Then, without draining them, add the linguine. Meanwhile, in a frying pan, sauté a clove of garlic in extra virgin olive oil. Add the tomato passata and season with salt. Continue cooking until the pasta is done. When the linguine and green beans are ready, drain them, add them to the sauce and mix well. Serve warm: if you like, add a little grated Parmesan, or other hard cheese, to taste.
ESPAGNOLE SAUCE RECIPE | EPICURIOUS
Espagnole is a classic brown sauce, typically made from brown stock, mirepoix, and tomatoes, and thickened with roux. Given that the sauce is French in origin, where did the name come from? According to Alan Davidson, in The Oxford Companion to Food, "The name has nothing to do with Spain, any more than the counterpart term allemande has anything to do with Germany. It is generally believed that the terms were chosen because in French eyes Germans are blond and Spaniards are brown."
Provided by EPICURIOUS.COM
Total Time 8 hr (includes making stock)
Cook Time 35 min
Yield Makes about 2 2/3 cups
Number Of Ingredients 10
Steps:
- Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
- Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
- *Available at some specialty foods shops and cooking.com (stock requires a dilution ratio of 1:16; 1/4 cup concentrate to 4 cups water).
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- Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.
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