Hello everyone! Ciao! Today we'll be making
spaghetti with tomato sauce in two versions: with tomato, let's say
with tomato as the main character, as a base,
as it reminds us of the summer, those sauces, so wonderful, that vary
from region to region. Each has its own tradition, but they're changing
from one flat complex to the other. I want to share with you a dish that really
reminds me of my grandma and my grandpa. My grandpa was a peasant, so my grandma
was a nice cook as a consequence, wife of a peasant, so she was using what grandpa used to produce. There was this ritual in summer,
the preparation of "pummarola" [tomato sauce]. So, spaghetti Monograno Felicetti: wonderful. The ingredients
for pummarola are: onion, preferably red, carrot, celery,
basil and some tomatoes. Tomatoes, when they're ripe and smell of a field in summer...
Tomato should never be put in a fridge! Never! So, starting from this pummarola
I made two dishes. Let's start from the one that is from memories,
from tradition. Red onions. There's various red onions, clearly
use a good onion. Chop it like this, coarse- what am I saying, coarsely? Cut it, just as it was big chunks of bread. Remember, this is among the most classic recipes.
This is a recipe that used to be made in farm homes, and luckily
it's still being made. Let's peel the carrot. Perfect. Cut the endings from the carrot, like this. Just like the onions, in big chunks. OK? So, it's also easy! Then, the celery with its leaves... All in! The cuts that are coarse are very important as this sauce has its own proportions, also from the cutting side as the taste is released differently. If you would be making a mince,
you would definitely be out of the way. Same for the tomato, I cut it
in four pieces and threw it in. So, you would ask me:
aren't you using carrot, celery and onion, making a mirepoix...
It's no use. It serves nothing. Here,
we're trying to extract the flavor. So, what do we do
to extract the flavor? Add in the heat. Do we add things
in the heat or cold? In the cold, as you need to extract all the liquids
from the raw material, so it's the same for pummarola.
Basil, I should not be telling you that basil
shouldn't be cut with a knife. Chili pepper, as we like a bit of heat. So tasty... Now you'll be following me
as I'm moving it on the stove. I'm moving it on the stove and
I'll just add a bit of salt. Now put this pot on a low flame.
It must be low, kind, delicate. Let it cook for at least
a couple of hours. Here we are, my friends! After around two hours of
gentle heat, very gentle, the pummarola is done!
We're seeing it all together, there's lots of water!
This water is very very precious, meaning it's super tasty.
Take some paper towel and put a layer like this,
and another like this and take all of the sauce, all of it and let it drain. In this way, as I am doing.
Here's the sauce, draining. Let's also do this. Here we are! Now we need some patience. We'll leave it here to drain
for an hour, as the water, then... I'm revealing a secret to you:
we won't use it to fill the jars of preserving sauce,
but for another purpose. After one hour, the pummarola lost part of
its liquid. Let's throw spaghetti in. Let's go with a nice, big portion, well, very big. Let's start milling the pummarola
through a vegetable mill. It's very different from blending it,
also regarding its consistency. Clearly, when milled through a vegetable mill, it's completely
different. What we want is a sauce that is milled, but retains
its bite, its consistency is key. Make it easier for you
by spinning back and forth... Perfect. Anyway, the smell is incredible... The sauce is... amazing! Here it is! I prepared
some of it. It's sweet, sour and full of aroma. We're moving it in a pot to thicken it a bit.
We're adding a drop of oil, extra virgin, of course. And we're adding butter. When it's needed,
it's needed... And that's the case! You can't exclude butter. While the sauce is thickening, I'm showing you what I obtained by draining the pummarola. Here is what I obtained by draining the pummarola, so this
pummarola water that we'll use later to make another recipe, the one
that's a little more Cristiano-made, from my kitchen.
This is a monument, this is Italian cuisine. So, spaghetti is ready. Attention! We're taking it out. Spaghetti is wonderful, amazing. We're draining it. Here we go! Here in the sauce! Let it incorporate together
with the sauce. I'm taking a nice big tray, one of those
times, and I'm placing the pasta. It's so beautiful! And here we go! Voila! A nice basil leaf, a drop of oil on top and people, this is a masterpiece,
a monument! Enjoy and pay attention now,
I'm making the second version. Tie your safety belt up! Do you remember about the pummarola? I put it to drain. What would my version
of a pummarola spaghetti be? It's no revisitation,
it's a whole other thing. I'm taking the pummarola water. How are we
seasoning our spaghetti? With a reduction of this pummarola water.
We're reducing it in a pot. You'll need a very low flame, in this case
as well, and a lot of patience. You'll need around an hour,
an hour and 15 minutes. And after an hour, an hour and 15 minutes the result is incredible! It looks like a beef fond, it resembles
the color of soy sauce, it's really astonishing. The taste of it
is actually astonishing. It's a concentrate that breaks your
mouth! I like to tell this: we Italians are always looking at others. We have
this vice that is a nice thing, a virtue, but a vice, as well. So, now there's
ponzu sauce, soy sauce, fish sauce, oyster sauce... It's all good, but people...
We're making a killer sauce using scraps! And by the way, you can also use it for marination, as a seasoning,
on the fish... In short, here is a concentrate of Italian flavor!
So, we're now throwing spaghetti in. This time we'll make a smaller tasting. The pummarola water reduction,
incredible, this must be the consistency. At this point,
spaghetti is done and here as well, even being
from Tuscany, butter is needed at times. So, butter, I recommend it cold. Let it melt. We're emulsifying the butter
with the reduction and then spaghetti. Drain it well, drain it well and I'm saying
it again, drain it well. Here in the sauce. Pay attention not to heat it up too much.
There's no need to saute, you don't need the sauce to get into spaghetti completely, it should
kind of slide on it, as you can see the pasta is giving moisture to the sauce and the sauce is incorporating with pasta. This, though, is a sauce
that even possess some bitter tones that remind of caramel so it's perfect,
just like this. OK, here we are. Don't worry if
the sauce is sliding on the spaghetti as we'll add it on top later, just look at the
consistency of this spaghetti, it's wonderful. This is the true aroma of summer, but this is mostly
a very very Italian aroma, and here is that extraordinary element we often
hear of: umami. Just add a bit of sauce and my friends, the plate is ready! To sum it up, we made
a pummarola spaghetti, a real classic, and then using let's almost call it scraps,
we made a spaghetti that is a bit more contemporary, a spaghetti
that I also serve in my restaurant, this spaghetti with a reduction of
pummarola water, meaning spaghetti let's use a cool name: umami.
Hello everyone, see you next time! Thank you!
