How to julienne vegetables
How to make a demi-glace
How to make fish broth
How to make soffritto
How to make tomato sauce
How to make vegetable broth
The julienne cut is a basic cooking technique used to turn vegetables into thin matchsticks.
Tags: Basic technique, carrot, Easy, zucchini
Demi-glace is the base of many types of sauces and soups.
Tags: aromatic herbs, Basic technique, beef bones, carrot, celery, coarse salt, Easy, extra-virgin olive oil, onion, tomato concentrate, veal bones, white wine
A basic preparation, used less often than meat broth, but equally as important for a good cook.
Tags: Basic technique, carrot, celery, Easy, lye, parsley, peppercorns, salt, white onion, 45 minutes
Soffritto is the base of many Italian recipes and can be used to make sauces and risotto.
Tags: Basic technique, black pepper, carrot, celery, Easy, extra-virgin olive oil, salt, 20 minutes
One of the symbols of Italian cuisine, tomato sauce can be used with or without pasta.
Tags: Basic technique, black pepper, carrot, celery, Easy, extra-virgin olive oil, oregano, tomato, yellow onion, 20 minutes
The vegetarian version of a classic Italian meat broth, this vegetable broth has a delicate flavor and is ideal or making light soups.
Tags: Basic technique, black pepper, carrot, celery, Easy, leek, white onion, more than 1 hour
I prodotti Barilla
