fresh ingredients and simple recipes are
the key to Italian cooking hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’re getting a
few tips on how to cook some key italian
dishes from joe’s Anastasio do you have
any secrets to cooking the perfect
tomato sauce if it’s in season using
Italian type of tomatoes peel the
tomatoes and do the pasta sauce or keep
the tomatoes in the freezer but if it’s
not in season you go for Tomatoes you
find in a can and but you choose the
right one the Italian one and you will
cook it this is to start with you have
it good tomatoes and then after that you
add so little in it a little bit of
garlic if you feel like having garlic a
little bit of fresh basil at the end and
you have something you don’t have to buy
it already done because it’s so easy to
do and how long would you cook the the
tomatoes because I mean you mentioned
canned or fresh if you freeze all
Italian Tomatoes you will have more
water so you have to cook a little bit
if you use canned tomatoes but around 15
minutes would be fine and sometimes you
just want to sit and have it just a
little bit then just infuse you infuse
your oil and then you put it a new suit
either the tomatoes and it’s enough to
and raw tomatoes it during the season
like a rad tomato sauce is right –
because you don’t want to change that
this beautiful taste we have it for a
few weeks only so we you keep it raw how
do you make the pasta blend with the
sauce better you don’t put oil in the
water this is the first thing you put
oil in the water if you want to do some
lasagna or big pasta you not have to
rinse the pasta also because you want
them to absorb a part of the sauce and
you don’t put too much sauce Italian
don’t put like it’s not the soup it’s
still a pasta I’ve always heard put
olive oil or salt in the water salt you
put a lot of salt because if you don’t
cook your pasta in salted water you can
you cannot had salt after it it won’t
absorb the taste when do you use fresh
versus dry herbs if you have fresh
you go first for the fresh herbs for
sure there’s some fresh herb that you
use at the beginning of the cooking
process and the other one at the end I
would say basil put it at the end but if
you have stronger herbs like rosemary or
say if you put it at the beginning so it
can infuse and give the taste now here’s
something I’ve seen made and it looks
very difficult tiffany secrets to making
the perfect risotto risotto is not
difficult at all you will coated your
your rice and you choose V alone in Nano
or you can use arborio Arbour you is
easy to find and then you coat it with
oil or butter or mix of both you can had
onion also but depending because look
you can have it sweet you can have it
salted you can have it with mushroom you
can have it with meat with seafood
whatever so you decide after that you
decide what kind of brought you will
take depending on what flavor do you
want
let’s finish up by talking about
regional cuisine in Italy certainly it’s
very rich it’s so different from one
region to the another one and also in
the region it’s so different from one
family and another one like this in
Italy the key word to do a good Italian
cooking is product e product e in
product so if you have good product it’s
a good start
the key to Italian cooking hi I’m
Rebecca Brayton and welcome to
watchmojo.com and today we’re getting a
few tips on how to cook some key italian
dishes from joe’s Anastasio do you have
any secrets to cooking the perfect
tomato sauce if it’s in season using
Italian type of tomatoes peel the
tomatoes and do the pasta sauce or keep
the tomatoes in the freezer but if it’s
not in season you go for Tomatoes you
find in a can and but you choose the
right one the Italian one and you will
cook it this is to start with you have
it good tomatoes and then after that you
add so little in it a little bit of
garlic if you feel like having garlic a
little bit of fresh basil at the end and
you have something you don’t have to buy
it already done because it’s so easy to
do and how long would you cook the the
tomatoes because I mean you mentioned
canned or fresh if you freeze all
Italian Tomatoes you will have more
water so you have to cook a little bit
if you use canned tomatoes but around 15
minutes would be fine and sometimes you
just want to sit and have it just a
little bit then just infuse you infuse
your oil and then you put it a new suit
either the tomatoes and it’s enough to
and raw tomatoes it during the season
like a rad tomato sauce is right –
because you don’t want to change that
this beautiful taste we have it for a
few weeks only so we you keep it raw how
do you make the pasta blend with the
sauce better you don’t put oil in the
water this is the first thing you put
oil in the water if you want to do some
lasagna or big pasta you not have to
rinse the pasta also because you want
them to absorb a part of the sauce and
you don’t put too much sauce Italian
don’t put like it’s not the soup it’s
still a pasta I’ve always heard put
olive oil or salt in the water salt you
put a lot of salt because if you don’t
cook your pasta in salted water you can
you cannot had salt after it it won’t
absorb the taste when do you use fresh
versus dry herbs if you have fresh
you go first for the fresh herbs for
sure there’s some fresh herb that you
use at the beginning of the cooking
process and the other one at the end I
would say basil put it at the end but if
you have stronger herbs like rosemary or
say if you put it at the beginning so it
can infuse and give the taste now here’s
something I’ve seen made and it looks
very difficult tiffany secrets to making
the perfect risotto risotto is not
difficult at all you will coated your
your rice and you choose V alone in Nano
or you can use arborio Arbour you is
easy to find and then you coat it with
oil or butter or mix of both you can had
onion also but depending because look
you can have it sweet you can have it
salted you can have it with mushroom you
can have it with meat with seafood
whatever so you decide after that you
decide what kind of brought you will
take depending on what flavor do you
want
let’s finish up by talking about
regional cuisine in Italy certainly it’s
very rich it’s so different from one
region to the another one and also in
the region it’s so different from one
family and another one like this in
Italy the key word to do a good Italian
cooking is product e product e in
product so if you have good product it’s
a good start
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