「サルサ・ディ・ポモドーロ・アッラ・スパニョーラ」の版間の差分
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| − | Salsa di pomodoro alla spagnola (tomato sauce, Spanish style). | + | Salsa di pomodoro alla spagnola (tomato sauce, Spanish style).<br> |
“Take half a fresh tomatoes dozen ripe tomatoes and roast them in embers, and when they are charred, carefully remove the skin, and mince them finely with a knife. Add as many onions, finely minced, as desired; chilies [peparolo, in Neapolitan dialect], also finely minced; and a small amount of thyme. After mixing everything together, add a little salt, oil, and vinegar as needed. It is a very tasty sauce, for boiled dishes or anything else.”</p> | “Take half a fresh tomatoes dozen ripe tomatoes and roast them in embers, and when they are charred, carefully remove the skin, and mince them finely with a knife. Add as many onions, finely minced, as desired; chilies [peparolo, in Neapolitan dialect], also finely minced; and a small amount of thyme. After mixing everything together, add a little salt, oil, and vinegar as needed. It is a very tasty sauce, for boiled dishes or anything else.”</p> | ||
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2021年6月20日 (日) 21:45時点における版
サルサ・ディ・ポモドーロ・アッラ・スパニョーラ（Salsa di pomodoro alla spagnola）は、1692年に出版されたスペイン(ナポリ総督)の執事, 兼シェフであるイタリア人のアントニオ・ラティーニが『Lo Scalco alla Moderna：現代の執事』で記したトマトソースであり、トマトソースが記載された最初の料理本である。
レシピ
スペイン風トマトソース（Salsa di pomodoro alla spagnola）
"新鮮なトマトを半個、熟したトマトを十数個持ってきて燠火（おきび:薪が燃えつきて赤くなったもの）で焼き、焦げ目がついたら丁寧に皮を剥いて、包丁で細かく刻む。
好みの数の玉ねぎのみじん切り、唐辛子（ナポリの方言でペパローロ）のみじん切り、タイムを少量加える。
すべてを混ぜ合わせた後、必要に応じて少量の塩、油、酢を加える。
茹でた料理にも何にでも使える、とても美味しいソースです。"
Salsa di pomodoro alla spagnola (tomato sauce, Spanish style).
“Take half a fresh tomatoes dozen ripe tomatoes and roast them in embers, and when they are charred, carefully remove the skin, and mince them finely with a knife. Add as many onions, finely minced, as desired; chilies [peparolo, in Neapolitan dialect], also finely minced; and a small amount of thyme. After mixing everything together, add a little salt, oil, and vinegar as needed. It is a very tasty sauce, for boiled dishes or anything else.”