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Italian pastes, sauces and basics recipes

22 Italian pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Baccalà, sourced from Italy. How to soak and poach salt cod, which every baccalà dish begins with. Fish.
• Giardiniera, sourced from Italy. Vegetables blanched in the vinegar itself, not in water, then jarred. vegan.
• Gremolata, sourced from Italy. Raw lemon zest, parsley and garlic chopped together and added at the end. Beef, Veal, Fish.
• Limoncello, sourced from Italy. Zest only, steeped in spirit, with the syrup added cold at the end. vegan.
• Mascarpone, sourced from Italy. Cream acidulated at 85C and drained, with no rennet and no culture. vegetarian.
• Michetta, sourced from Italy. A Milanese roll built to be hollow, from a stiff overnight starter.
• Nocino, sourced from Italy. Unripe walnuts steeped whole in spirit, picked while the shell has not formed. vegan.
• Pane Carasau, sourced from Italy. Sardinian flatbread baked until it inflates, split in two, then dried crisp. vegan.
• Pane di Altamura, sourced from Italy. A tall durum loaf on a natural leaven, folded over itself rather than shaped round. vegan.
• Pane Sciocco, sourced from Italy. The Tuscan loaf made with no salt whatsoever. vegan.
• Panigaccio, sourced from Italy. An unleavened batter cooked between stacked terracotta discs. vegan.
• Pearà, sourced from Italy. A Veronese sauce of breadcrumbs and marrow simmered for hours, eaten with boiled meat. Beef.
• Pesto alla Trapanese, sourced from Italy. A pesto of almonds and raw tomato, pounded coarser than the Genoese.
• Pesto Genovese, sourced from Italy. Basil pounded rather than cut, with nothing cooked and nothing heated.
• Piadina Romagnola, sourced from Italy. A lard flatbread cooked dry on a hot plate and kept pliable, never crisp.
• Pinzimonio, sourced from Italy. Raw vegetables and a dip of nothing but oil, salt and pepper. vegan.
• Pizza di Pasqua, sourced from Italy. A tall savoury cheese bread risen in a mould, which is not a pizza at all. Egg.
• Polenta, sourced from Italy. Coarse maize rained into salted water and stirred for the better part of an hour.
• Ragù di Salsiccia, sourced from Italy. A ragù from sausage meat, done in forty-five minutes because it is already seasoned. Pork.
• Risotto, sourced from Italy. The method the variants assume: hot stock a ladle at a time, then butter off the heat.
• Salsa alla Marinara, sourced from Italy. Tomato, garlic and oregano cooked twenty minutes, with no onion in it. vegan.
• Uovo Sbattuto, sourced from Italy. A yolk and sugar beaten raw to a pale foam, with no heat at all. Egg, vegetarian.

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