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Passata di pomodoro is an uncooked tomato purée, strained of seeds and skins. [ 6 ] [ 7 ] Passata derives from the Italian verb passare , meaning 'to go through'. [ 8 ]
Pomodoro means 'tomato' in Italian. [1] More specifically, pomodoro is a univerbation of pomo ('apple') + d ('of') + oro ('gold'), [2] possibly owing to the fact that the first varieties of tomatoes arriving in Europe and spreading from Spain to Italy and North Africa were yellow, with the earliest attestation (of the archaic plural form pomi d'oro) going back to Pietro Andrea Mattioli (1544).
Add the tomato puree, season with salt and simmer the tomato sauce until thickened, 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until pliable but ...
The use of tomato sauce with pasta appeared for the first time in 1790 in the Italian cookbook L'Apicio moderno, by Roman chef Francesco Leonardi. [6] The first written recipe for canned tomatoes comes from Vaucluse, in southern France, it appears in a document written by an individual in 1795. [7]
Heat olive oil over medium heat until hot. Add tomatoes, salt & pepper then saute for one minute. Add minced garlic – cook for an additional minute. Add chicken stock, tomato sauce and cooked ...
In a medium bowl, combine tomato passata and broth. Increase heat to medium-high. Lay spaghetti flat in skillet. Add 1 cup tomato broth and cook, undisturbed, until liquid evaporates, leaving a ...
[11] [12] [13] A version of the academy's recipe for American kitchens was also published. [7] The academy's recipe confines the ingredients to beef cut from the plate section (cartella di manzo), fresh unsmoked pancetta (pancetta tesa), onions, carrot, celery, passata di pomodoro (or tomato purée), meat broth, dry white wine, milk, salt, and ...
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