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Sauce & More

Besciamella sauce

Ingredients for 4 servings:

 Milk                        17,5 fluid oz. 

All-purpose flour     1,5 oz.
Butter                        1,5 oz.
Salt                            To taste

(Preparation time: 20’)

• In a small pot melt the butter and the flour.
• Little by little add the warm milk, bring to boil and add salt.

Bolognese sauce

Water                               5,6 fluid oz.
Pork shoulder                3,5 oz.
Beef                                 3,5 oz.
Carrots                            1,4 oz.
Celery                             1,4 oz.
Golden onions               1,4 oz.
Extra virgin olive oil    10,5 oz.
Peeled tomatoes           1,7 oz.
Tomato paste                 2,6 oz.
Garlic                                 1 clove
Rosemary                       To taste
Black pepper                  To taste
Table salt                        To taste
Red wine                        3,5 fluid oz.

(Preparation time: 75’)

• Mince the meat, the vegetables and the herbs.
• Place in a saucepan at medium heat the oil, the vegetables and the herbs, and let whiter.
• Add the minced meat and make turn the heat higher in order to brown it.
• Add the red wine and let evaporate completely.
• Turn the heat lower, add the tomato paste and the peeled tomatoes.
• Add salt, pepper and water, and let cook at low heat for about 50 minutes.

Meat Broth


Fresh chicken          10,5 oz
Piece of lean beef     6,3 oz
Carrots                        4,2 oz
Celery                         4,2 oz
Golden onions           4,2 oz
Salt                              To taste
Water                          33,8 fl.oz


- Put salt and water in a saucepan over a moderate heat.

- Add chicken and meat.

- Wash vegetables and cut into chunks, add to saucepan.

- Simmer for a couple of hours. Strain and use in preparations where required.

Pesto alla Genovese

Ingredients for 4 servings:

Basil                                                            0.8 oz. 
Pine nuts                                                    1 Tsbp.
Garlic                                                          ½ n
Extra virgin olive oil                                  8,7 fluid oz.
Parmigiano Reggiano cheese, grated   1,7 oz.
Pecorino grated                                         1,4 oz.
Salt and pepper                                         To taste


(Preparation time: 20’)

•  Put basil, pine nuts and garlic in a mortar or mix blender and beat by adding the oil little by little.
• Add Parmigiano Reggiano and Pecorino cheese into the mixture obtained in the mortar.

Red tomato pesto

Ingredients for 4 servings:

Red ripe tomatoes                                     10 oz.
Ricotta  cheese                                            3 oz.
Parmigiano Reggiano                                 2 oz.
Nuts (almonds, pine nuts, whole nuts)   2,5 oz.
Extra virgin olive oil                                   0,5 fluid oz .
Garlic                                                              1 clove
Mint leaves                                                  6/8 n
Salt and pepper                                          to taste


• Blench, peel and take the seed off the tomatoes.
• In a blender, mix all the ingredients except for the ricotta cheese, that has to be added at the end.
• Cook the pasta in salted water, drain and toss in the sauce away from the heat.

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