Best 4 Italian Essentials Rossa Sauce Recipes
Immerse yourself in a culinary journey to discover the tantalizing flavors of "Italian Essentials Rossa Sauce"! This rich and versatile sauce, hailing from the heart of Italy, captures the essence of authentic Italian cuisine. Whether you're a seasoned chef eager to explore new culinary horizons or a home cook seeking to elevate your everyday meals, this article will guide you through the process of crafting the ultimate homemade Italian Essentials Rossa Sauce. Get ready to embark on an adventure that will transform your kitchen into a vibrant Italian trattoria, where the aroma of slow-simmered tomatoes and aromatic herbs fills the air, tantalizing your senses and creating a symphony of flavors that will leave you craving for more.
Here are our top 4 tried and tested recipes!
ROSA'S SAUCE (SALSA ROSATA)
This is an Italian sauce, taken from a famous restaurant Antico Martini on St. Mark's Square in Venice, its a delicious smooth and Hot dressing for seafood. I hope you all enjoy it as much as I DO!
Provided by Mia 3
Categories European
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients; chill thoroughly.
- Arrange chilled cooked seafood on lettuce, drizzle with lemon juice and spoon on your sauce. ENJOY!
Nutrition Facts : Calories 771, Fat 51.4, SaturatedFat 19.3, Cholesterol 108.8, Sodium 2496.5, Carbohydrate 63.8, Fiber 0.6, Sugar 42.9, Protein 5.3
SALSA ROSA
Directly from Italy: a typical Italian recipe. Try it with salads!
Provided by Lucia
Categories Appetizers and Snacks
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, whisk together the mayonnaise, ketchup, tomato sauce and whiskey until blended. Refrigerate until using. This dressing is great served with prawn salads!
Nutrition Facts : Calories 85.5 calories, Carbohydrate 0.8 g, Cholesterol 3.9 mg, Fat 8.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 86.2 mg, Sugar 0.5 g
SAUCE ROSEE
Restaurants BEWARE this sauce can top you! Try it with tortellini pasta and shrimp and top with a Caesar salad, if desired.
Provided by YGBELAND
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
- Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
- While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside.
- Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
Nutrition Facts : Calories 343.9 calories, Carbohydrate 18.3 g, Cholesterol 49.7 mg, Fat 27 g, Fiber 1.4 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 344.1 mg, Sugar 4.2 g
SALSA ROSA - MICHAEL CHIARELLO
Found on Napastyle.com. The chef notes that the sauce freezes well and has several uses. It can be used as a dip for bread, grilled chicken, and seafood. It can be stirred into risotto, mixed with mayo to make a sandwich spread, or tossed with pasta.
Provided by Brookelynne26
Categories Sauces
Time 1h
Yield 7 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 450ºF. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
- Heat the 2 tablespoons olive oil in a small skillet over high heat. Add the whole chilies, lower the heat to moderate, and cook, turning occasionally, until the chilies are softened, lightly browned, and blistered on all sides. Remove the skillet from the heat and let the chilies cool in the oil for several minutes. When cool enough to handle, peel the chilies and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce). Chop the chilies finely, then use the side of your knife to mash them to a paste.
- Add more oil to the skillet if needed to make 2 tablespoons. Reheat the oil over moderate heat and add the garlic. Cook until lightly browned, about 30 seconds, then add the oregano and sauté briefly to release its fragrance. Add the tomato puree and salt, bring to a simmer, and simmer for about 5 minutes to thicken slightly.
- Combine the red peppers, serrano chilies, and tomato sauce in a blender and puree until smooth. Add the vinegar and the black pepper to taste and puree again. Taste and adjust the seasoning. Refrigerate for up to 5 days or freeze for up to 4 months.
Tips:
- Use high-quality ingredients. The better the ingredients, the better the sauce will be.
- Don't be afraid to experiment with different ingredients and flavors. There are many variations of rossa sauce, so feel free to adjust the recipe to your own taste.
- Cook the sauce slowly over low heat. This will allow the flavors to develop and deepen.
- Be patient. Making a good rossa sauce takes time. Don't rush the process.
- Serve the sauce with your favorite pasta, meat, or vegetables.
Conclusion:
Rossa sauce is a versatile and delicious sauce that can be used in a variety of dishes. It is a staple of Italian cuisine and is enjoyed by people all over the world. With a little time and effort, you can make a delicious rossa sauce at home. So next time you're looking for a flavorful and easy-to-make sauce, give rossa sauce a try.
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