What can be used as a substitute for tomato sauce in typical italian dishes?

Question

I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while now and I've been searching for a way to make those sorts of dishes without using tomatoes, but while maintaining a similar flavor i.e. not a white sauce flavor.

Any ideas suggestions?

Asked by Aaron Thomas

Answer

You could use Red Pepper Coulis:

Roast red peppers on grill, gas flame or cut off the sides and place skin side up under broiler until skins are blackened. Cool and remove charred skin.

Sweat onions and garlic in a little olive oil with salt and pepper until softened. Add the charred roasted red peppers and some chicken stock. Simmer until vegetables are very soft and puree with an immersion blender, food processor or regular blender. Taste and adjust seasoning as necessary. Thin with additional stock according to consistency desired/needed.

Add basil, oregano, Italian seasoning blend to season as desired.

Answered by Darin Sehnert

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Why do stuffed shells recipes include eggs?

Question

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?

Asked by johndbritton

Answer

The eggs are for binding - they keep the filling together. They might also provide some substance/body to the filling. Not knowing what recipes you're looking at, it's hard to say for sure, but since you tagged this with "cheese" I'm guessing that the fillings would start to melt and ooze out of the shells if you didn't use egg.

Answered by Jefromi

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Does tiramisu firm up in the fridge?

Question

I am making my first tiramisu, using this recipe from Gourmet (with high ratings on Epicurious). My mascarpone mixture looks terribly soft to me.

As per recipe, I foamed 4 yolks with 80 ml sherry (I had no Marsala) and 95 g sugar at 55°C. The yolks were from recently bought M-sized eggs, there were no L-size in the supermarket. The volume increased a lot, but the foam itself was runny. I mixed in the 450 g mascarpone (the egg mass was still warmish), and it seemed to dissolve (I hope I didn't melt it). The result was still foamy and runny. Then I folded in the 240 g whipped cream. The final consistency is similar to egg whites beaten to stiff peaks. It is a foam, and not runny, but very aerated, and I suspect that, if left on a heap (instead of a bowl), it will flow flat over time. It is very unlike the cream layer in tiramisu I've had before.

Is this normal? Will the cream harden in the fridge? Will the ladyfingers soak up some moisture? (They are coffee-dipped in this recipe). Or should I put in some gelatine to make sure it will keep shape? Or some other thickener? I have xanthan, but don't know how to incorporate it, the mass won't survive a mixer on full speed, and it will clump if not perfectly dispersed.

Asked by rumtscho

Answer

Your recipe doesn't specify 55°C, and I'd be surprised if 5–8 minutes over barely simmering water only gets that hot. Indeed, checking for sources:

• McGee, in On Food and Cooking, says:

  When the temperature reaches 120°F/50°C, high enough to unfold some of the yolk proteins, the mix thickens, traps air more efficiently, and begins to expand. As the proteins continue to unfold and then bond to each other, the foam rises into fluffy mounds. The key to maximally light zabaglione is to stop the heating just when the foam teeters on the cusp between liquid and solid. Further cooking will produce a stiffer, denser, eventually tough sponge as the proteins over-coagulate

  so that leads to the conclusion that 55°C wasn't hot enough, as it hadn't yet reached "the cusp between liquid and solid".

• Hans-Dieter Belitz, Werner Grosch, and Peter Schieberle say in Food Chemistry:

  Egg yolk can be whipped into stable foam only at higher temperatures (optimum 72°C), the volume increasing about sixfold in the process. Above the critical temperature, the volume falls and the proteins coagulate. The protein coagulation is prevented by reducing the pH value, e.g., by the addition of acetic acid. This effect is used in the production of highly stable sauces

  so that'd imply you want 72°C, or maybe higher due to the acid (wine) present. As a side benefit, that'd also pasteurize the eggs.

In summary, I think you should have cooked it hotter.

I doubt it is going to firm much in the fridge, hopefully it is stable enough to not further liquify.

Answered by derobert

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Ingredients or techniques to a more solid lasagna

Question

What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as it's being dished out but I have seen lasagna that comes out very firm and solid. IS this due to a certain combination of ingredients, a cooking technique, or both?

For example, I've seen recipes that use cream cheese and eggs instead of ricotta, and various combinations of tomato paste, sauce, and crushed tomatoes. I've also seen various (relatively close - usually 350-375 for 45 minutes to an hour) cooking times.

Asked by Ryan Elkins

Answer

I have the same preference. Three things that work for me:

(1) If you are using any vegetables, saute them to get as much liquid out as possible in advance. For spinach or other greens, actually squeeze the water out using a tea towel or potato ricer.

(2) Use less sauce or make the sauce thicker. You can accomplish the latter by starting with thicker ingredients (tomato puree vs. chopped tomatoes), or by reducing it on the stovetop somewhat first.

(3) For ricotta fillings, indeed add a couple of eggs to help them setup.

Here is my spinach and ricotta lasagna recipe, which as you can see from the picture, sets up very firm and sliceable. And I've also got a summer squash and portabello mushroom lasagna which illustrates points 1 and 2.

Answered by Michael at Herbivoracious

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Is 'Pizza yeast' any different than normal baking yeast?

Question

A friend (Italian) mentioned that she uses 'Pizza Yeast' for making pizza, and one can't use normal yeast or it'll "grow too much".. I looked around the internet for "Pizza yeast" and all I found was people saying that it was a marketing gimmick and it was just normal instant yeast.

So here's my questions, is there anything special in "Pizza yeast" or can we just use normal yeast (in lesser amount of course) and achieve the same??

Answer

From what I can find, it contains 'dough relaxers' so you can shape the dough without it springing back. It also claims you don't need to let it rise, but it then tells you to bake your pizza for 30 minutes! So it essentially rises in the oven.

Compare this to 'proper' dough which you let rise for a couple of hours, pull into shape and then bake in a screaming hot oven for 5 minutes tops. It strikes me that using pizza yeast is 'pizza for dummies'; claiming 'it stops it rising too much' is nonsense because if the amount of yeast is correct in your recipe you control the rise anyway.

So it depends on whether you like doing things easy or doing things right. You can bet your pepperoni slices they don't use 'pizza yeast' in Naples. Personally I cheat just a little and use dried fast-action yeast as it has a longer shelf-life and you don't fuss around proving it, and my pizzas come out great.

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Scaling up a risotto recipe x4. Things to consider?

Question

I am making risotto for a Christmas dinner, serving 20 people. I plan to multiple the recipe by 3 or 4x. Since risotto is a challenging dish at the normal scale, how can I ensure getting good results when multiplying the recipe?

Answer

If you haven't done it before don't do this for Xmas day, it's not worth the risk. Always practise on less important occasions

You need a wider, rather than taller pot. Nearly a paella style pan. And a strong arm

Ingredients wise, I don't know of any magic scaling tricks for risotto

The hardest part is stirring enough, but not too much, and doing an even job of it

Probably easier to have two pots going at the same time, rather the one large pot. Then you can have two different flavours going!

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Can I store raw gnocchi dough in the fridge?

Question

I made gnocchi dough earlier this evening. It was my first time, so I took a bit of dough and made myself some dinner with it. It was great.

But I still have some dough left over. Since it's quite late: can I store it in the fridge and continue making gnocchi tomorrow?

Answer

The dough should keep for around a week in the fridge before changing texture, in my experience. So a day should be fine.

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Non-cow's milk replacement for Parmesan cheese in Genovese pesto

Question

My family loves Genovese pesto and we'd started making our own (with varied success). One of our number has been diagnosed as intolerant to cow's milk. This rules out pretty much all shop-bought varieties, so we now have to take the homemade route seriously. To help us out, please can you suggest non-cow's milk cheeses that we could use instead of Parmesan?

Answer

Finding a non-cow subsitute for parmesan is a difficult task - Grana, the closest, is made from cow milk as well so it's no good.
You can try using Pecorino which is made from sheep milk, and has a slightly stronger flavour.
I've never tried it personally, but it's not rare in some regions of Italy to make pesto with pecorino, so it's definitely worth a try!

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What vegetarian substitute for prosciutto could I use in Carbonara?

Question

Instead of prosciutto, I used capers to try and maintain the salty aspect. It worked ok, but something about the capers and cheese didn't seem right. Any other suggestions?

Also, to round out the dish with a bit more substance, I also added some diced zucchini, sauteed with garlic and shallots.

Answer

well veggie/cheese wise, i would recommend either of:

• Chick peas drained in salt water and paprika and grilled in the oven for about 10 minutes
• portabelo mushrooms cut into large chunks
• fried halloumi
• large chunks of celery sauteed in salt pepper, and chilly

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How should I prepare Risotto

Question

I've been watching a lot of Hells Kitchen, and one of the signature dishes that Chef Ramsay has the chefs prepare is Risotto. This seems like a simple enough dish but often times the seasoned chefs on the show get it wrong. I'd like to try making this dish at home, so what is the technique I should use to ensure a tasty final result?

Answer

One of my favorite recipes is Giada De Laurentis' Wild Mushroom with Peas. It's rather simple, but amazingly delicious.

The most common flubs when making a risotto are overcooking or dumping in all the liquid at once. I always use the wooden spoon test to determine when the risotto is finished.

First, stir often!

Periodically drag your spoon down the center of the pan as to part the risotto. If the path the spoon makes closes quickly then it isn't finished yet. If the part stays open, then you've overcooked it. Ideally it slowly oozes back together.

You're looking for two important things in a perfect risotto:

• Creamy
  • The finished risotto should be creamy, not runny, and not gummy. The spoon test takes care of this.
• Tender
  • The rice grains should be tender, not crunchy, and not mushy. You should taste frequently as you approach the end of the cooking time. You want the grains slightly al dente. You should know that you have rice in your mouth and not just a good tasting mystery-paste.

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Can I replace pine nuts with other nuts in a pesto sauce recipe?

Question

Pine nuts are very expensive here. I'm wondering if I can substitute any of the following:

• Walnuts
• Sunflower seeds
• Almonds

Would any of these be appropriate in a pesto sauce?

Answer

First, I'm assuming by "pesto" you mean "Pesto alla Genovese", given your question about pine nuts. Basil, pine nuts, garlic, olive oil, and cheese is a delicious combination, but it's only one of many "pestos" (peste, actually), since pesto refers in general to any sauce which is made from crushed or pureed ingredients. Mix and match to your heart's content.

Walnuts are actually a traditional alternative to pine nuts for Pesto alla Genovese; pine nuts have always been scarce, even in early-20th-century Italy. As a caution, though, you need to get good, fresh walnuts and make sure to get all of the skin off the nuts, or the pesto will taste bitter and rancid.

Almonds could also work, although I'd think they'd be rather bland. The herb pastes which traditionally have crushed almonds -- such as Romanesco sauce -- include some hot pepper. Again, freshness and getting the skin off is important.

I'd think sunflower seeds would be kind of odd and oily, but you don't know until you try. If you do, post a comment to let us know!

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Are 'sweet' and 'mild' - Italian Sausage - the same thing?

Question

Do they refer to the same kind? Or is there a subtle difference?

And what essentially encapsulates the concept of a sausage being sweet? Is it typical sucrose driven sweetness inherent to the product...or the resultant chemical aftertaste on consuming it?

Cooking geeks unite! We have a problem.

Answer

Both sweet and mild refers to the sausages without hot red pepper flakes. The fact they are called sweet Italian sausages doesn't mean they contain sugar.

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What is the ratio for soft polenta?

Question

I want to cook a soft polenta. I would like the consistency to be like pudding - just firm enough to hold a shape (it doesn't flow out of the spoon if you take a heaped spoonful), but not firm enough to be cut into pieces. My ingredients will be cornmeal (not cornflour; it seems to be ~600 µm grain size), milk and olive oil. I am looking for the correct ratio by weight to achieve this consistency.

If you don't have a ratio for this case, but know a ratio for a similar polenta (e.g. cornmeal + stock) which gives this consistency, I'd be glad to know this one too, I think I can get the tweaking right by myself.

Answer

Yes, it depends on brand, humidity, etc. My local variety is 1:4 to 1:4.5 (polenta:water) to get to that softness level

Add nothing else until you have the polenta at the desired consistency and softness

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How to get those professional looking peaks on top of tiramisu?

Question

Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface. I've seen pictures of tiramisu with a bumpy surface, like small peaks (picture of what I mean).

I want to replicate the peaks, but I'm not sure how to do this. I already tried to form them when the last layer of mascarpone mixture was on top, but this didn't turn out well. My next attempt will be with a piping bag. And the one after that will be with cold mascarpone mixture, so it's a bit more firm.

However, I'm not sure any of those will work, so in advance of making two batches of tiramisu, I'm asking if anyone knows how to form the peaks, or if anyone knows that my two next attempts will fail.

I've seen also this question, but I don't think that would help me. If you think otherwise, please say so.

Answer

You probably wont be able to get that exact result with a pastry bag because the almost perfect square grid they are divided into. I still think a pastry bag will be your best bet.

I am not sure were you got that picture but my guess is that the tiramisu was machine made and the marks and peaks are from the tooling that was made for the machine to deliver the mascarpone topping.

I would try a good sized round tip on a pastry bag and make my dot and slowly raise up and cut it off by stopping the pressure on the bag and pulling straight up. It has worked for me in the past.

My background is not in pastry though so you may also just go to a local bakery or wedding cake designer and ask how they would do it. They will probably tell you.

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What is this Italian Cookie called?

Question

I'm looking for a recipe for an Italian cookie that I remember having as a child. Are there any good sites around that I can describe what I remember and have any chance in hell of someone helping me? Thanks!

EDIT: OK, here's what I'm looking for. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5 inches long and slightly larger than a quarter in diameter. It is distinctly 'C' shaped, though. The cookie was fried, probably deep fried, and then soaked in honey. The color is a very deep, dark brown.

The cookie is very dense but flaky. There was not a very strong flavor other than the honey that I recall (i.e. not anise-flavored or something strong like that). The texture is what I'm really after, I think

It is not a Zeppole (it doesn't puff up) or a Bow Tie (not as brittle in texture, certainly not as thin) or the little pea-shaped cookies (Struffoli?).

Based on our family tree these are probably going to be a Southern Italian cookie, from Calabria. But that's just a guess/hint.

Thanks!

Answer

Gnocchi shaped? I am pretty sure they are Turdilli! .

It's a traditional Calabrian recipe:

They are deep-fried:

And hot-soaked in honey too:

Same biscotti, slightly different shapes:

Bear in mind that fried cookies soaked in honey are a traditional treat for carnival and Christmas seasons all over Italy, so you may find many, many similar recipes. From http://www.marinacepedafuentes.com/2010_02_01_archive.html :

Evviva i Dolci di Carnevale rigorosamente fritti, che ricevono nomi diversi secondo i luoghi. In Toscana chiacchiere o trecce, e poi frappe laziali, castagnole romane, frittelle di riso molisane, fritole triestine, nigelan altoatesini, sfincitelle siciliane, tortelli romagnoli, bomboloni fiorentini, cicerchiata umbra e chi più ne ha più ne metta!

At left with figs syrup, at right with honey:

A full blown italian fritti feast:

Turdilli recipes in Italian

Turdilli recipes in English

Video: Making Turdilli

A shop near my house sells turdilli (hold your envy)

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In a tomato sauce recipe, how can I cut the acidity?

Question

It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.

Answer

My secret weapon is onion, caramelize the onions first. This creates a natural sweetness. Always use ripe tomatoes, if you can not then use canned. The canned are made from ripe tomatoes and tend to be a very good substitute. Also, the celery and carrot suggestions are very much a good addition - you are making a classic tomato sauce when you include the celery and carrots, 1 part each celery and carrot to 2 parts onion. Add the onions first to get the caramelization. I don't get to fancy with herbs, usually one good fresh herb does it for me, basil or sage are two favorites of mine. There is a suggestion to add cream, why not use the Parmesan end you may have in your fridge, it is dairy and allowed to slowly simmer in the sauce will lend a very nice flavor note. Acidic sauces are usually reserved for nights when I make a Putenesca sauce - it goes with the capers and calamata olives I add to it. Don't forget to season with salt and pepper.

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What causes a tomato sauce to have a bitterness and getting rid of it?

Question

My tomato sauce is coming out great, lots of flavor, especially after I was able to reduce it following the tips here

However, it is still slightly bitter. What causes a tomato sauce to have a (in my case, slight) bitterness and how do you get rid of it?

Is there an anti-bitter technique that is commonly used.

Answer

A few things can cause tomato sauces to become bitter:

• Overcooked spices. Both basil and oregano can become bitter with long simmers. Add them near the end of the process.
• Under-ripe tomatos. Store bought tomatoes are often picked green and ripened in the store. These tomatoes make less sweet sauces (which may be contributing).
• Cooking in an aluminium pan. Aluminium reacts with the acid in the tomatoes and adds an off-putting flavour.
• Seeds/skin in the sauce. Both seeds and skins can be bitter.

You can improve a bitter sauce by adding a small amount of baking soda (or salt), and something sweet (but not too much).

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How to layer a Lasagne

Question

I have a made a number of meat lasagne's that taste great (IMHO) but I have always had a problem getting them to preserve that "layered" effect. When it is cooked and even partially cooled the first slice out of the pan and it practically turns to goulash.

I would love some advise on this.

Answer

I've always done a layer of bechamel, pasta, meat, pasta, meat, pasta, meat, pasta, bechamel, cheeses (mozzarella and parmesan, from bottom to top). If you put the cheese in the middle the liquid in it (especially in the mozzarella) won't evaporate and you will have sloppy lasagne.

The other factor is the liquidity of your sauce - a thicker, meatier sauce is better for lasagne so it keeps its shape.

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