Sauce RosÉe Au Boris Recipes

SAUCE ROSEE

Steps:

• In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
• Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
• While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
• Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

BOPIS

Steps:

• Place the pork liver and the pork lung in two separate pots and cover with water. Bring each pot to a boil; cook at a boil until tender, about 10 minutes. Drain both and allow to cool before chopping into bite-size pieces. Set aside.
• Combine the liver, lung, and heart in a large pot over medium heat; add the bay leaves, vinegar, and water. Season with salt and pepper. Bring the mixture to a simmer and cook for 5 minutes.
• Meanwhile, heat the olive oil in a large saucepan over medium heat; cook the onion and garlic in the hot oil until fragrant, about 5 minutes. Stir the tomatoes into the mixture and simmer 5 minutes. Pour the pork liver mixture from the pot into the saucepan; cook and stir together for 5 minutes more. Serve hot.

SAUCE ROSÉE AU BORIS

Steps:

• Heat 3 tbsp olive oil and 2 tbsp white wine and sauté the garlic and shallots over medium-high heat in a deep skillet, 7 minutes or until done. Add the oregano, thyme and marjoram to the San Maranzano tomatoes and blend, turning quickly on and off intermittently (which allows the tomatoes to keep a pinkish appearance). Add blended tomatoes, tomato paste, diced red pepper and grated carrot to skillet and keep over medium heat, 5 minutes. Add shrimp, scallops and grated parmesan reggiano. Continue to heat and stir, 10 minutes or until crustaceans are done. (Bay scallops and shrimp may be eliminated for dietary concerns.) More cream may have to be added, depending upon how the sauce thickens as it sets. The less cream you use, the lighter the sauce will be, but the redder and more tomatoey the sauce will be. Boil water w/ table salt in a sauce pan, bring to a fast boil. As sauce is completing, boil 1/2 lbs of fresh whole wheat linguine, 3 min to al dente. (Don't settle for processed pastas.) Strain, rinse under cold and then hot water from the tap. Serve sauce over pasta. Add salt, pepper and more Parmesan reggiano to taste. Recommend serving with a rosé wine. Sketches of Niagara 2008 vintage worked well with this dish.

SAUCE ROSéE

Steps:

• Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
• Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
• Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
• Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.

SAUCE ROSéE

Steps:

• Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
• Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
• Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
• Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.

SAUCE ROSéE

Steps:

• Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
• Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
• Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
• Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.

SAUCE ROSéE

Steps:

• Bring a large pot of lightly salted water to a boil; stir in tortellini and return to a gentle boil. Cook uncovered, stirring occasionally, until tortellini float to the top and filling is hot, about 4 minutes. Drain and set aside.
• Heat olive oil in a large saucepan over medium-low heat. Stir basil, thyme, oregano, parsley, and red pepper flakes into hot oil.
• Add onion, bell pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Pour in tomato sauce and bring to a boil. Stir in sugar and chicken bouillon until dissolved.
• Reduce heat and stir in cream and wine; bring close to a boil, stirring constantly. Gently stir in tortellini and serve.