Last week, Ivan Pastore, from Amici in Spalding, shared his recipe for Italian aubergine bake, or Melanzane alla Parmigiana, with readers.
Forget ready-made sauces; make up batches of this easy-to-make sauce instead.
To sample more exciting Italian recipes without breaking the bank, try Amici’s special Christmas set menu of three courses for £19.95, available from Tuesday until December 28.
YOU WILL NEED:
Extra virgin olive oil
Good quality tinned tomatoes – ideally crushed or blended
Good quality tomato puree or concentrate
Salt, ground black pepper, sugar
1 onion, finely chopped
2 garlic cloves, minced
1 bay leaf
Preheat approximately 2 tablespoons of extra virgin olive oil or enough to cover the base of a saucepot over a medium heat.
Add the onion and garlic to the hot oil, season with only a pinch of salt and pepper.
Sweat, stirring occasionally, until a golden colour, and add the crushed tomatoes, tomato puree, bay leaf, basil, parsley and oregano.
Bring the sauce to a gentle simmer over a low heat for around 45 minutes, stirring and tasting occasionally for seasonings. Continue to gradually season with salt, pepper and a little sugar, if needed, to achieve a tasty sauce.
However you use your Italian tomato sauce, don’t forget to finish with a good topping of Parmesan cheese.
Most tomato-based dishes are good served with fresh salad and warm ciabatta bread.
Now sit and enjoy!