Arrabbiata Sauce and Consommé
Have you been working hard in your garden but are now unsure what to do with the fruits of your labour? Look no further than these brilliant arrabbiata sauce and consommé recipes!
Ingredients
For the consommé
- 3kg ripe English tomatoes, quartered
- A few drops of tabasco
- 2 tsp salt
- 1½ tsp caster sugar
For the Arrabbiata Sauce:
- Contents from above from muslin bag
- 1 small bunch basil, torn
- Salt and pepper
- 100ml olive oil
Method
For the consommé:
Place all of the above into a food processor and blitz. Place a piece of muslin into a colander, place over a bowl and pour in the contents of the food processor.
Leave to drip 4 hours or overnight then freeze the contents of the bowl into cubes in an ice cube tray or serve as a chilled soup with a tomato and basil garnish.
Reserve the contents of the colander for your arrabiata sauce.
For the Arrabbiata Sauce:
Heat the contents of the colander in a large pan along with the basil and some seasoning and cook for 30 minutes.
Serve with boiled pasta.
Ingredients
For the consommé
- 3kg ripe English tomatoes, quartered
- A few drops of tabasco
- 2 tsp salt
- 1½ tsp caster sugar
For the Arrabbiata Sauce:
- Contents from above from muslin bag
- 1 small bunch basil, torn
- Salt and pepper
- 100ml olive oil
Method
For the consommé:
Place all of the above into a food processor and blitz. Place a piece of muslin into a colander, place over a bowl and pour in the contents of the food processor.
Leave to drip 4 hours or overnight then freeze the contents of the bowl into cubes in an ice cube tray or serve as a chilled soup with a tomato and basil garnish.
Reserve the contents of the colander for your arrabiata sauce.
For the Arrabbiata Sauce:
Heat the contents of the colander in a large pan along with the basil and some seasoning and cook for 30 minutes.
Serve with boiled pasta.
