False Sauce from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Taru
In 2 tablespoons of olive oil, fry the bacon with the celery, carrot, onion and garlic and fry until the onion is golden. Add the wine and reduce it briskly over a high flame by two-thirds. Lower t...
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Cooking tools:
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
- Measuring spoon
Ingredients
- extra-virgin olive oil
- salt
- freshly ground black pepper
- 1 generous pinch marjoram
- 1 tablespoon finely chopped parsley
- 1 glass dry white wine
- 1 clove garlic, finely chopped
- ½ onion, finely diced
- 1 carrot, finely diced
- 1 kg/2¼ lb tomatoes, they must be very ripe, peeled, seeded and roughly chopped
- 100 g/3½ oz streaky bacon, diced
- 1 stalk of celery, finely diced
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