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Video: Learn to make this fresh Italian sauce
Go into the kitchen with Il Palio chef Adam Rose who shows us how to make Fresh Pomodoro sauce.
wrl dot coms Cook like the pros, is presented by US Foods and the N C. Department of Agriculture. Hello there. Welcome, everyone to WR Ailes Digital Siri's cook like the pros. My name is Chad Blackwelder. Work with the North Carolina Department of Agriculture. Do food service marketing. We're really excited to be parting again with the U S. Foodservice and WRL to bring you guys this Siri's we're gonna be featuring North Carolina chefs cooking with North Carolina products. We heard that you enjoy the Siri's Hi, I'm Adam Road subject chef. It'll polio. And today we are cooking Cappellini Pomodoro. It's a very simple dish with very few ingredients. We're starting off with a great summer. Tomatoes are tomatoes right now. We're bringing Marilou Farms. We've got Italian binding Roma tomatoes and that Slovenia tomatoes. They are Italian date tomatoes. Very sweet. So we got a combination here of £2.5.1 pound. You got sick close of sliced garlic, a little bit of fresh basil, half a cup of tomato paste on a cup of water Expert. That's about all it takes equipment. We've got a food mill that we're gonna be using later, uh, pops on the stove on spoons and bachelors. So here we go. Bring this over. I got my pot already heating up generous amounts of olive oil. Never used too much olive oil, especially get just a little bit harder. And my garlic. So the garlic we're gonna get sizzling in that oil on. Smell it. It's done. So it's a very quick process. You want to make sure you got your spatula. You don't want to sit still too long. You're not trying to get any color. You're just trying to get it activated and cooking and infusing into that oil and start the softening process of it. Starting to sizzle now might take an extra second, but I can smell it. It's cooking. My next step is I've got half a cup of tomato paste, and then I'm really working around the pan. I kind of picked up that garlic in there, coated in a tomato paste. You're going for a little bit of light. Normalization on the tomato paste activated in the olive oil. Really get start work. You can smell the tomato, so after about three or four minutes, working it around the pan we're gonna add first our Roma tomatoes already cut in half. I cut them in half, usually so that they helped release real rapidly and stop the normalization process that's going on. They go in cars by on a couple pinches of salt. Now, we're not seasoning salt right now to actually get the flavor going and finished the sauce. Rather were seasoning it just to help pull the more trying the tomatoes a little bit faster and start the process of breaking down this point part. My reach. I'm gonna grab Master, you probably don't have on industrial one, but a small little hand. One would work if you don't have that four. And again all you're really trying to do. Just help me get it. Start those juices flow in a couple water and some basil. No need to pick it, Mr Couples. With the leaves still on it, that's all gonna just kind of you. Let that go lower might eat them. Lower the heat to a simmer. It's It's a pretty much a bear. Shame. I'm gonna show you the flame right now. I'm taking that down car. They go, uh, just you want a light like bubble on it. You're going for a slow process allowed to the flavours to develop and tomatoes to break down. Okay, that water is in there just to, uh, help give it more cooking time without drawing up and evaporating. So at this point, it's gonna start to break down. You gonna let it simmer? It's gonna keep going. Come by your mash it every once in a while. How long with this process take, uh, this You're gonna leave it on the stove for about an hour and 1/2. Okay. Coming back to it every 10 minutes every 10 minutes. Make sure it's not sticking down on the bottom. At this point, it really shouldn't be. Make sure all that tomato paste is incorporated into water and also not laying down. And then after about an hour and 1/2 this is what we're looking at. So you can see it's all kind of getting saucy. Um, now we're gonna take this to the next stage. Now we're gonna go back. Think about how and 1/2 just doing, uh, over the years, I've worked this recipe a couple times to make it a little bit user from more user friendly used to spend a lot of time peeling tomatoes before. But what I have found is, if you leave the appeals in when you the pectin actually helps work is a thickener. And then you could food milling out of the end a lot easier. A lot less time if you have a food if you don't have food at this point, if you got a good blender, you can also throw it in the blender. And that will help, uh, just make those skills, uh, disappear. But ideal. You have a mill and that will also take the little pits that were left in the top of the tomatoes and leave them in the food mill, as the sauce comes for. If you do not have a food mill, I do recommend pouring tomato before you cut them in Half. That way, there's nothing in there to come out slowly had no get everything I was working for. Every once in a while, when your food Millie, you want to run it backwards, that helps scrape everything up off the bottom and clear it for more. So as you can see the pope, parts are kind of staying in the top. I'm gonna push much back as possible. Hopefully, all I have left is a few seeds. And some, uh, tomato feels working backwards. So that damn again this point Pull that side. My yields. You were not on this right now. Looks like about a quart and 1/2. So back into the pot back. So now, at this point, about another half an hour. 45 minutes, But it comes down to get a little bit bigger. A Z gets closer, You want to taste it season it cracked pepper, a touch of salt. And you don't have to see it all the way because you're gonna season it again. As you finish at this point, I'm gonna turn out possible water. But this too. That there. Drop my costed. Sure. You want to make sure your water assaulted again? We're using angel hair. This sauce works great long, thin pasta. If you've got the potential, make a fresh together. It's always bring, but even better than spaghetti. I really like the way it works in the meantime. Over here got eight ounces of sauce. Good. There's really quick. So way diminishing the water on that one. You don't here on your tomatoes. Does it matter? You're talking about a sweet Italian tomato, those little tomatoes. What's the balance of a tomato? What tomatoes do you want to use? Or maybe you don't want classic canning tomatoes or saucing tomatoes or Romas. They have a great yield. They have a lot of flesh, and then they give a lot of of substance to the sauce. The cherry tomatoes that we added or the leaning tomatoes are just for a little bit of extra sweetness. I found that ratio of £2.5.1 or so 2 2.5 1 The tomatoes really gives you a great, well balanced sauce. Lumina Passikoff. Nice sweetness, flavor. So the. But again, you can use any tomato. You want it. You can use ugly tomatoes. If you're going to the farmer's market, you don't want to spend on expense. Tomato your sauce, you're making sauce and you're cooking them down. You're never going to see the tomato again. It could be the ugliest today on the world. Long. It's a nice brush. North Carolina tomato. It's gonna make a great sauce. Okay, we re known toe doing without things. Even when at the end of the season, when our formers r of the galleon push and they got nowhere left to sell way clear him out and make winter, that's all. Almost done. A little possible. Water my flame up all the way here and let that water cookout. It will help thicken the sauce. And by the time it is done, the pasta will be done to the positive. About 2/3 cooked right now. Well, listen, that man right there bring it up to a boil. Season it now with Sprinkle. Salt comes together people portion, but not garnish. So I'm just gonna roll these up on a very just kind of throwing it up gives you a little bit more body to cut through and something to actually cut rather than just a leaf garnish. Check my seasoning. Find it comes down. We'll be there. Go ahead. Right here. Finish up that soft. A little bit of farmers on cheese in there. Greater ground. Madonna. Olive oil. A little bit of fresh. There you go. That is dinner. It is awesome. It is fresh. Takes you about half an hour of your own time. Actually put into the prep another hour and 1/2 of cooking and you