| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 4 | T | Butter |
| 1 | Onion, minced | |
| 1 | Stalk celery, finely chopped | |
| 1 | Carrot, finely chopped | |
| 1 | 16 ounce tomatoes | |
| 1 | T | Fresh basil -or- |
| 1 | t | Dry |
| 1 | pn | White pepper |
| 1/2 | c | Heavy or whipping cream |
| Freshly grated parmesan | ||
| cheese to taste |
INSTRUCTIONS
recipes are from The Encyclopedia of Sauces for Your Pasta by Charles A. Bellissino, c. 1994. I've tried a few of his recipes and they're not too bad--the big problem with the book is that IT'S ALL IN CAPITALS and to a net geek like me I "hear" the recipe at very high volume. Saute the onions, celery, and carrot until onions are transparent. Blenderize the tomatoes; add tomatoes, basil, and pepper to the vegetables. Partially cover and simmer for 30 minutes. Add cream and stir to blend. Remove from heat. Pour over pasta, sprinkle with parmesan, and serve. The book suggests small filled types of pasta like tortellini or ravioli. Posted to JEWISH-FOOD digest V97 #020 From: Pat Gold <plgold@ix.netcom.com> Date: Thu, 12 Sep 1996 05:23:22 -0700
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Nutrition (calculated from recipe ingredients)
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Calories: 2408
Calories From Fat: 1655
Total Fat: 188.4g
Cholesterol: 584.5mg
Sodium: 5639.4mg
Potassium: 1487.1mg
Carbohydrates: 45.1g
Fiber: 8.2g
Sugar: 15.6g
Protein: 138.6g