How to cook some of the most popular sauces

Directions:
Peel and chop onion and garlic in paysanne. Crush ginger. Heat sunflower oil in a nonstick aluminum Magefesa casserole. Add onion garlic and ginger and sauté for a few minutes. Incorporate sugar and honey to pan and let caramelized for 3 minutes. Pour in the orange juice and vinegar. Cook for a few seconds. Add mustard, ketchup and Worcester sauce.  Incorporate tomatoes. Cook for 30 min. Season with salt and pepper. Place pan ingredients in a Protech Magefesa blender and process until fully incorporated.

CHIMICHURRI SAUCE

Ingredients:
• 2 Cups mild olive oil (0.4°).
• ⅓ Cup sunflower oil.
• ½ Cup sherry vinegar.
• 1 lb Ripe tomatoes.
• 1 Red onion.
• 3 Garlic cloves.
• Fresh parsley.
• 1Tablespoon oregano.
• 1 Tablespoon thyme.
• 1 Tablespoon paprika.
• ½ Tablespoon cumin.
• 1 Lemon.
• Salt and pepper.

Directions:
Chop the onion and garlic into a fine brunoise and concasse tomatoes. Chop parsley and grate the lemon. Incorporate the rest of the ingredients and mix well. Rectify thickness by adding water.

PESTO SAUCE



Ingredients:
• ½ Cup fresh basil.
• 2 Garlic cloves.
• ¾ Cup pine nuts.
• 1⅓ Cup grated Parmesan cheese.
• 2 oz. Pecorino cheese.
• ⅔ Cup mild olive oil (0.4°).
• ⅛ Cup extra virgin olive oil.
• Salt.

Directions:
Blanch garlic three times. Blanch basil in boiling water for a few seconds and set aside to drain on a paper towel. Blend pine nuts, Basil and garlic in a Protech Magefesa blender. Add oil in a thin thread until you get a stable emulsion. Add grated cheeses slowly. This Italian sauce is ideal to accompany cooked pasta. It can be used a base to prepare a delicious vinaigrette dressing, perfect for salads or to season any grilled vegetable dishes.

ROMESCO SAUCE

Ingredients:
• 1.5 lb Ripe tomato.
• 2 Onions.
• ⅓ lb Bread.
• 1 Cup almonds.
• ¼ lb Garlic.
• ¼ Cup sherry vinegar.
• ⅛ Cup choricero pepper pulp.
• ⅔ Cup olive oil.
• Salt and pepper.

Directions:
Roast tomatoes, onions and garlic at 355 ºF for 40 to 45 min. Cover the base of a nonstick stainless steel Magefesa pan with oil and fry bread together with almonds. Place all the ingredients except oil in a Protech Magefesa blender and process, incorporating the oil gradually in a thin thread to emulsify the mixture. Season with salt and pepper.



TERIYAKI SAUCE

Ingredients:
• ½ Cup sauce soy.
• ⅔ Cup water.
• ⅓ Cup honey.
• ¼ Cup sake (Japanese rice liqueur).
• ⅔ Cup sugar.
• 1 Tablespoon ginger.

Directions:
Place all the ingredients in a stainless steel Magefesa saucepan and cook for 15 minutes. Transfer ingredients to a Protech Magefesa blender and blend until fully incorporated. Pass through a fine sieve.

CREAMY CARBONARA SAUCE

Ingredients:
• ¾ lb Bacon or pancetta.
• 4 Egg yolks.
• Salt.
• White pepper.
• 1 Cayenne pepper.
• 1½ Cup 18% fat cream.
• ¼ Cup butter.
• Grated Parmesan cheese.
• Chopped parsley.

Directions:
Melt butter in a nonstick aluminum Magefesa wok. Finely chop pepper and bacon and cook until golden brown. Pour in the cream and let cook for a few minutes until sauce thickens slightly. Incorporate freshly cooked pasta to wok. Season with salt and pepper.  Add chopped parsley. Stir well. Remove from heat. Add the egg yolks, mixing well to blend in ingredients. Sprinkle with grated Parmesan cheese and serve.

CREAM-FREE CARBONARA SAUCE

Ingredients:
• 1 lb Bacon or pancetta.
• 4 Eggs.
• 1 Medium onion, chopped in brunoise.
• ⅛ Cup extra virgin olive oil.
• ¼ Cup wine white.
• Salt.
• Pepper white.
• 1 Cayenne pepper.
• Chopped parsley.
• Grated Parmesan cheese.

Directions:
Heat olive oil and sauté onion and pepper. Chopped bacon into thin pieces, add to pan and sauté over high heat until bacon browns. Cover with the white wine and cook for a few minutes until alcohol evaporates. Beat eggs together with parsley in a bowl. Reserve. Add freshly cooked pasta to the wok, season with salt and pepper and sauté for a few minutes. Transfer pasta to the bowl with the eggs. Mix well, sprinkle with grated Parmesan cheese and serve. Carbonara sauce suits best long for pasta (spaghetti, tagliatelle, etc). Make sure to drain pasta thoroughly prior to incorporating to the pan.

BOLOGNESE SAUCE

Ingredients:
• 1⅓ lb Minced beef and pork (70% – 30%).
• 1 Onion.
• 1 Leek.
• 2 Carrots.
• 2 Garlic cloves.
• 1 Cup dark beer.
• Mild olive oil (0.4°)
• 2 Cups tomato sauce.
• Fresh basil.
Directions:
Chop the onion, carrot, leek and garlic into a fine brunoise. Heat olive oil in a stainless steel Magefesa casserole, add chopped vegetables and cook until soft. Incorporate minced meat and sauté over high heat, stirring often to brown meat evenly. Pour in the beer and cook over medium heat until it evaporates almost in its entirety. Stir in tomato sauce and chopped basil. Simmer for about 10 minutes. Pour the sauce over freshly cooked pasta and serve.

AMATRICIANA SAUCE FOR PASTA

Ingredients:
• ¾ lb Bacon or pancetta.
• 1 Medium onion.
• 2 Garlic cloves.
• 1 Cayenne pepper.
• 2 Cups concasse tomato.
• ⅛ Cup oil olive.
• Fresh basil.

Directions:
Chop the onion into julienne and garlic cloves into a very fine brunoise. Sliced bacon or pancetta into thin strips. Sauté onion, garlic and pepper in a nonstick aluminum Magefesa wok. Add bacon and cook for further minutes. Cover pan ingredients with the white wine and let cook until alcohol evaporates. Add concasse tomato. Cook over medium heat, crushing tomatoes with a wooden shovel until they soften and form a sauce. Sprinkle with chopped basil. This is a thick chunky type of sauce so you´ll find along pieces of onion and tomato.

PUTANESCA SAUCE

Ingredients:
• 1 Medium onion.
• 2 Garlic cloves.
• ½ Cup black olives.
• 12 Anchovies.
• 1 Tablespoon capers.
• 1⅓ lb Ripe tomatoes.
• Fresh oregano and parsley.
• ⅛ Cup extra virgin olive oil.
• Salt.

Directions:
Remove skin and seeds from tomatoes. Place in a Protech Magefesa blender and process to form a paste. Reserve. Chop onion and garlic into a very fine brunoise. Place in a nonstick aluminum Magefesa casserole and cook until soft. Add the sliced black olives and capers. Cook for a couple of minutes. Add blended tomatoes and cook over medium heat for about 15 min. Season with salt. Sprinkle with oregano and chopped parsley. Serve over freshly cooked pasta. Arrange anchovies on top. Avoid incorporating the anchovies to the hot sauce to retain their texture and original flavor.

ARRABBIATA SAUCE


Ingredients:
• 2 Cups tomato sauce.
• 3 Garlic cloves.
• 2 Cayenne pepper.
• ⅛ Cup extra virgin olive oil.
• Salt, fresh chopped parsley.

Directions:
Place olive oil in a nonstick aluminum Magefesa pan. Adding garlic and cayenne pepper to the cold oil, place on the heat to sauté slightly. Stir in tomato sauce and chopped parsley. Cook for 5 minutes. Serve over freshly cooked pasta. This spicy sauce is best to accompany short form pasta  (macaroni, penne, fusilli, etc).

ALFREDO SAUCE FOR PASTA

Ingredients:
• ⅔ Cup butter.
• 1¾ Cup Parmesan cheese.
• 1¼ Cup 18% fat cream.
• Salt.
• Black pepper.

Directions:
Melt butter in a nonstick aluminum Magefesa wok. Add the Parmesan cheese and remove until it melts completely. Pout in cream and simmer for a few minutes. Season with salt and pepper. Add freshly cooked pasta to wok and sauté for a few minutes. Transfer pasta to a serving dish. Sprinkle with grated Parmesan cheese and serve. Alfredo sauce can also be prepared with ham, chicken, vegetables, mushrooms, etc. The original recipe is the simplest of all the later variations, and was used to accompany the popular Fettuccine Alfredo.

SICILIAN TOMATO SAUCE

Ingredients:
• 2½ Cups tomato sauce.
• 1 Onion.
• 1 Green pepper.
• 1 Eggplant
• 1 Zucchini.
• 2 Garlic cloves.
• Extra virgin olive oil.
• Salt.
• Black pepper.

Directions:
Chop onion, eggplant, peppers and zucchini in paysanne. Place onion and pepper together with chopped garlic in a stainless steel Magefesa pan and cook until soft. Add eggplant and zucchini to pan and sauté for a few minutes. Pour in tomato sauce. Cook for about 10 minutes over medium heat. Season with salt and pepper.