The classic Italian sauce is a classic dish that we all know and love, made with a simple tomato paste, white wine, and garlic, but what about adding a little something extra? The addition of a little bit of Parmesan and a few finely chopped basil leaves.
The Italian sauce is really easy to make, it just takes time and care. While it is a staple of the Italian kitchen, the fact that so many other ingredients can be added to it, it can still be made in a home kitchen, with just a few ingredients.
Well, it’s so easy to make that it’s actually a great way to make it.
The best way to make it is to combine all the ingredients into a saucepan and cook it on medium heat.
So you can make it without the Parmesan, but you can also make it with it.
As with so many Italian sauces, the sauce is also a great vehicle for other ingredients. Basil is a great ingredient for soppressata because you can use it in almost any recipe using a base sauce. It’s also a good addition to the sauce to add some depth, which you would think would be a bonus of a sauce with Parmesan, but I would have to say that the results are a bit more mellow.
But I know that Basil would be an awesome ingredient for soppressata, too.
The recipe for soppressata comes from the same place that gives us the soppressata recipe, La Torretta Sauce, which is itself a tribute to the original La Torretta (pronounced “tort” in English). Soppressata is an Italian recipe that combines so many different ingredients to create a sauce that is great as a base for sauces, marinades, and soups, but even better when you sprinkle it on pasta or other pasta dishes.
The recipe is a great introduction to the sauce but I think a lot of people would be better off learning about the La Torretta Sauce recipe. It is a sauce that’s been around since the 1400s, but it was only invented in the early 1900s, and it has gone on to inspire dozens of other sauces.
Soppressata is the Italian name for baccon-a-lait, or the Italian word for pasta. Soppressata is also the name of the sauce. Although the recipe is so good that you could easily serve it as a marinade, I recommend the La Torretta Sauce. It is a little sweeter, and is a great sauce for pasta dishes.