After working on the wonderful charity dinner with the Il Passatore family to support Operacioni i Mekëmbjes, I was inspired by the great Italian cooking. Fresh, homemade pasta, soups and homemade foccacia bread. It was like eating at Antonella’s once again.
People think Italian cooking is daunting but many of the simplest dishes are the best. Quality ingredients always makes the best dishes no matter what. A sauce I make at home in the winter is one which I’ve nicked off of Rachel Roddy and Marcella Hazan with a big nod to Antonella herself: Winter tomato sauce.
Italian cooking is seasonal and the style of sauces changes with the seasons. This winter sauce has a warm almost sticky texture that clings to your pasta. As the name says, it is perfect for cold winter days when you need something rich and thick. Plus it is super easy to make.
Use good quality passata like Pomo. But first braise 2-3 medium onions in olive oil in the bottom of a pot. Don’t over cook, you just want them to be soft. Put in the passata about a litre is fine. Then put in a 100 grams of butter. I also add a good glug of red wine and a pinch of chili pepper flakes for a bit of a kick. Let simmer for about 45 minutes.
You can also buy home made pastas, soups, foccacia bread, desserts, Antonella’s entire menu delivered to you direct from Gzimi Il Passatore.