Sentences with phrase «passa anche»

For before I had reached the Gospel reading [less than halfway through the text], the priest next to me had concluded his Mass, and they called aloud to me: «Passa, passa — hurry up, hurry up.»»

I've seen passata in grocery stores before!

In Greece they usually also add some potato slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tray.

Is it a recipe based sauce or passata?

For the topping spread tomato passata evenly over each base.

1 medium red onion, chopped 2 garlic cloves, crushed 6 cherry tomatoes, quartered or 3 large plum tomatoes more finely chopped around 125 ml Passata 1 tablespoon tomato puree pinch or 2 of Chilli Flakes dash of red wine (optional) sprinkling of Oregano and Basil Black Pepper

Add the tomatoes, Passata and tomato purée and cook on a fairly high heat (without letting it catch).

Pour in the jar of passata (or crushed tomatoes).

I was surprised that many people have not heard of tomato passata before.

Passata is easy to make.

We had about 12 children and I made the passata by heating 2 tablespoons of extra virgin olive oil, adding finely chopped garlic and dried mixed herbs, letting it cook for a couple of minutes then adding 2 tins of chopped tomatoes.

The lazy me took a good amount of tomato passata as a base for the stew and added a cup of cashew butter to make it more rich and tasty.

I have to admit, I had to look up what tomato passata was!

I use a mix of a couple cans of San Marzano whole tomatoes and a jar of strained tomatoes (Passata) and I run the whole tomatoes through the processor as well.

Ingredients: 2 tablespoons olive oil for frying 1 small white onion, finely chopped 2 medium - sized carrots, finely chopped 1 pack of Sainsbury's Mushroom Mince 3 cloves garlic, minced 1cup of cooked brown lentils 1 tin of chopped tomatoes or Italian passata 3 tablespoons tomato paste 2 teaspoons fresh thyme leaves + extra for sprinkling 1 / 4teaspoon salt, or to taste 1 tablespoon of dry basil 1 teaspoon of miso paste (optional but adds a depth of flavour) Pasta of your choice — I have used linguine

Delicious eggplant cooked in tomato passata with cayenne pepper, fresh ginger, turmeric, black pepper and plenty of garlic.

Passata sauce is almost like tomato pasta sauce but with no added onion / herbs and without the skin and seeds.

Would something like passata work better?

I'm looking forward to more posts on this series, especially homemade yoghurt (I've tried several approaches myself but I believe I've yet to find THE keeper recipe) and passata di pomodoro.

Homemade passata reminds me so much about my nonna telling her stories about preparing dozens of jars during the summer in order to stock the cellars for winter.

I've developed the habit of prepping and storing sugo di pomodoro (i.e. with onions, carrots, celery, garlic, herbs, etc) instead of just simple passata; it always comes in handy when too tired to cook (just toss it with some zucchini noodles and dinner is instantly ready) and it stores divinely for months if the jars are properly sterilized.

I use a jar of passata (strained tomatoes), but can of crushed tomatoes would be great as well.

I come from a large Italian family and every year the women would all gather at my Great Nonna's to make passata.

Her «sauce day» recipe included lovingly reared fresh garlic, onion, oregano, basil, passata, pepper, salt and some home cured black olives.

Followed the recipe very closely other than we used a homemade marinara sauce that my boyfriend made (tomato passata, peppers, onions, garlic, oregano) and put a couple layers of sliced zucchini in there as well.

Add the tomato purée, cook off for 2 mins, turn up the heat and add the passata.

Tony Franks: Reduced passata and caramelised onion sauce, pieces of smoked garlic, chopped black and green olives, fine slices of sun dried tomato and roasted red and green peppers, topped with Monterey Jack and Mozzarella cheese

Add the beans and passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little.

1 red pepper — deseeded and cut into quarters 1 small red onion — roughly chopped 1 clove of garlic — minced 1/2 cup of tomato Passata 1/4 cup of frozen soy mince — this is completely optional, you can leave it out and the sauce will still be delicious.

If it becomes too dry add a dash of water or more tomato passata.

Waitrose is changing the packaging for its own label Passata range, from glass jars to SIG Combibloc's heat resistant combisafe carton pack.

Add in the passata, tomato puree and sundried tomatoes.

Pour the stock over the vegetables and add the passata and tomato purée.

For the tomato sauce: 1 tablespoon olive oil 1 large onion 2 - 3 cloves garlic 1 large jar passata 1 small tin or tube of tomato paste Black pepper

In a bowl, combine the sautéed vegetables, BBQ sauce, ketchup, crushed tomatoes, passata, adobo sauce, red wine, cider vinegar, dried oregano, bay leaves, salt and pepper.

Now add the passata or 3 tins of chopped tomatoes.

Alternate layer the aubergines, passata, basil, mozzarella cheese and hard vegetarian cheese in a lightly oiled heatproof dish, finally topping with passata and hard cheese.

Pour in the passata and vegetable stock, 1/2 cup at a time, alternating between the two.

I noticed you used store bought enchilada sauce — I don't think I've ever seen it, would passata work in its place?

2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2 cup) tomato passata 2 tsp mixed dried herbs such as marjoram, parsley, basil, sage, thyme salt and freshly ground black pepper dry breadcrumbs as needed

If so, you can offset this by using less of the passata and more water.

In place of the passata can I use tomato paste mixed w / tomato sauce?

Pour in the vinegar, then the passata, and simmer for 5 minutes until thickened.

3 tbsp olive oil 2 tsp sweet smoked paprika 3 garlic gloves, minced 800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / 3/4» cubes 2 tbsp light muscovado sugar 1/2 tsp red pepper flakes 2 bay leaves 2 tbsp finely chopped rosemary 2 tbsp thyme leaves 3 red bell peppers, cut into strips 1 large onion, cut into strips 600 g (1.3 lb) piece of celeriac, cut into strips 680 g (1.5 lb) passata 1 liter (4 cups) beef stock 1 tbsp whole black pepper 1/2 tbsp juniper berries 1 1/2 tsp fine sea salt 1 tsp cinnamon 4 potatoes, peeled & cubed

Add the passata, fresh herbs, chilli and season with salt and pepper to taste.

However: I live in the UK and can not find canned tomato paste, and in the tubes it always has salt — can I use tomato puree, or passata, do you think?

2 White Onions, diced, 2 Cloves Garlic, Minced, 1 Stalk Celery, diced, 1 Teaspoon Ground Turmeric, 1/2 Teaspoon Ground Cinnamon, 1/2 Teaspoon Ground Ginger, 1/2 Teaspoon Ground Cumin, 100g Red Lentils, 1 tin (400g) Chickpeas, 300g Sweet Potato, peeled and diced, 500 ml Tomato Passata, 800 ml Low Sodium Vegetable Stock (click here for a homemade version).

Add the cherry tomatoes to the pan, season and cook for a couple of minutes, then add the chickpeas, passata, sugar and 250 ml (9fl oz) of water to the pan, and bring to a simmer.

The premium food retailer will now use SIG Combibloc's flexible filling technology and retortable combisafe carton pack for its own label Passata with Basil and Passata with Garlic and Onion products, moving from 680g glass jar to a 500 ml combisafe carton pack.

The passatas will be filled by La Doria in Italy on food filling machines from SIG Combibloc.