SPM200A1 61
2. Stir in half the grated parmesan.
3. Heat the olive oil with the pan on a
medium heat, add the finely-chopped
garlic and fry briefly.
4. Now pour in the egg-and-milk mixture.
5. Finally add the diced ham.
9.2 Tomato sauce
Ingredients
• 850 ml tinned or fresh tomatoes
•1 small onion
•1 clove garlic
• 2 tbsp tomato purée
•Salt
•White pepper
•Sugar
•Oregano
• Herbs of Provence
•3 tbsp olive oil
Preparation
1. Heat olive oil in a 2-3 litre-capacity pan.
2. Finely chop the onion and sauté until
transparent, add the crushed garlic.
3. Blend the tinned tomatoes*. Add these
to the pan, add the tomato purée and
season with salt, pepper and a pinch of
sugar.
4. Let it all simmer for 10 minutes, stirring
occasionally.
5. Finally, season the tomato sauce with
salt, pepper, oregano and if you like
them, herbs of Provence.
Note:
• *Alternatively, scald fresh tomatoes, slip
off their skins and blend them in a food
processor or using a stick blender.
9.3 Gorgonzola sauce
Ingredients
• 200 ml cream
• 200 g gorgonzola
Preparation
1. Heat the cream.
2. Stir in the gorgonzola to melt it. Heat,
stirring continuously.
Note
• Diced ham can also be added if you like.
9.4 Aglio e Olio
Ingredients
• 4 tbsp oil (olive), cold-pressed
•2 cloves garlic
•Basil
•Oregano
• Pepper
•Salt
Preparation
1. Sweat the garlic in the olive oil, coat the
cooked spaghetti.
2. Season to taste with freshly-milled salt
and pepper.
3. Serve with freshly-grated parmesan to
taste.
9.5 Pesto (red)
Ingredients
• 150 g tomatoes (dried)
• 1 handful basil
•1 red onion (quartered)
• 2 tbsp pine nuts
•1-2 cloves garlic
• 2 tsp balsamic vinegar
•5 tbsp olive oil
•Salt
• Pepper
RP89212 Pasta Maker LB2 Seite 61 Mittwoch, 29. Mai 2013 11:35 11
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