[180] Occasionally some class - 2006/11/17 (Fri)

I tried making some pasta.
Actually, it's a recepie
I learned from a master of Italian cooking
I talked with a while back.
The first time the master made it for me,
I thought, can onions and tomatos taste like this?
I remember being deeply moved.

The recipe goes like this: carefully stir-fry the onions
on low heat in plenty of olive oil.
When they turn brown, add the tomatos and,
still on low heat, cook all the moisture out of them.
Season with salt, and add fragrance with basil,
and, to bring out the flavor, garnish with grated Parmigiano cheese.

Incidentally, I also had fish today. Whenever you have meat or fish
sprinkle on just a little pepper.

If you've got the knack for making things that taste good, in order to bring out the sweetness of vegetables,
carefully boil over low heat very quickly,
use plenty of olive oil,
and also, buy a solid block of Parmigiano,
and if you grate it yourself, you'll notice a
huge difference from store-bought parmesan. Then use fresh basil, too.
Normaly, raw basil goes rotten really fast, so go ahead and use a fine powder. (^^;)

In conclusion, when boiling the pasta in plenty of hot water,
even though things may seem fine as they are, please salt heavily.
The goal is to get the boiling water feeling salty.
This way, the pasta will smell strongly.

Wellll, that's the opinion from all the masters anyway. (^_^)

When you say pasta, it seems simple,
but actually if the boiling time differs even 30 seconds,
the flavor is completely different from that of fine cuisine,
so dive in deep and have fun!

If you've got some tomatos and onions sleeping in the fridge,
definitely give it a try.