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Add a photoRaciónes: 4
Ingredientes
- 3 x Cloves Garlic
- 1/4 x White Onion diced
- 3 x Shallots
- Â Â Heavy Cream
- Â Â Vodka or possibly Pepper Flavored Vodka
- 1 can crushed tomatoes (15 ounce.)
- Â Â Extra virgin olive oil
- Â Â Fresh Basil Leaves
- Â Â Salt
- Â Â Pepper
- Â Â Oregano
Direcciones
- In a sauce pan, pour in 2 Tbsp. of extra virgin olive oil, and sautee the sliced shallots, garlic and diced onions. EContinue to sautee till the onions become clearer in color and slightly yellowish (don't burn!). EAdd about a half c. of vodka and allow to cook out all the alcohol.
- Add in the can of tomatoes, and stir every few min. EAdd in seasonings such as oregano, salt, pepper and/or possibly some fresh basil leaves and then add a quarter c. of heavy cream. EThe sauce should look pinkish (add in less cream if desired, or possibly a little bit more, but not too much as it should only taste slightly creamy, not like the cream itself). EThis sauce should be ready in 20-30 min. EThis is best served with penne rigatte. EThis recipe should be able to serve at least 4.
- NOTES : In all honesty, I am not sure what region this dish comes form, but I know it is not Sicilian. EThose concerned about cooking with vodka (for those who don't drink, nor care to) should keep in mind, which this can be made without the vodka, even though all the alcohol cooks out of it before it is served.
- This recipe is a moderation on (http://www.sicilianculture.com/food/marinara.htm)basic marinara sauce, the only varying ingredients would be the shallots, the vodka, and the heavy cream, but the procedure is basically the same:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 342mg | 10% |
| Total Carbs 9.31g | 2% |
| Dietary Fiber 2.3g | 8% |
| Sugars 0.28g | 0% |
| Protein 2.01g | 3% |
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