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Topic: Genoese sauce

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	Genoese sauce
		Cut up a small onion and fry it in butter, add a glass of Burgundy, some cuttings of mushrooms and truffles, a pinch of chopped parsley and half a bay leaf.
		In another saucepan put two cups of Espagnole sauce, one cup of veal stock, and a tablespoonful of essence of fish, reduce one-third and add it to the other saucepan, skim off all the grease, boil for a few minutes, and pass through a sieve.
		This is from a very old source, and reflects the cooking at the turn of the last century.
	www.ebroadcast.com.au /lookup/encyclopedia/ge/Genoese_sauce.html (163 words)

	Seafood Sauce Recipes
		Sauce Louis is a San Francisco delight, most associated with the appetizer Crab Louis.
		A quick Sauce Louis is made by combining ¾ cup of Russian salad dressing with 2 tablespoons of horseradish, 1 teaspoon of Lea and Perrins, and a dash of Tabasco Sauce.
		A Pesto is a sauce made of solid ingredients that are crushed into a paste in either a mortar or a food processor.
	lobster-recipes.tripod.com /saucerec.html (729 words)

	Bakaliaros Tighanitos me Skordalia (Greece) Batter-Fried Salt Cod with Skordalia
		And the Genoese also have a garlic sauce reminiscent of the Greek skordalia derived from the old garlic sauce called agliata, that has its origins in the aïoli of Marseilles (and the allioli of Barcelona).
		In the Greek version of the garlic sauce, the thickening agent is potato while in versions from the western Mediterranean, a panada (a moistened bread mixture) is also not uncommon for thickening the garlic sauce.
		Although Genoese mercantile companies played a role in medieval Greece, we don’t know if the similarity of these culinary preparations is due to that contact or if it is merely serendipitous.
	www.cliffordawright.com /recipes/bakaliaros.html (348 words)

	Genoese Green Sauce or Basil Sauce (Site not responding. Last check: 2007-10-17)
		This famous sauce is considered an invention of the Liqurians.
		It is used in all kinds of pasta dishes and is an essential and traditional part of “trenette” (a dish of egg noodles) and Genoese vegetable soup.
		Some cooks insist that only a marble mortar can be used; others, more modern, use a blender, which is quick and very effective.
	lynnescountrykitchen.net /sauc/genoese2.html (129 words)

	Cookbook:Genoese sauce - Wikibooks, collection of open-content textbooks
		Ingredients: Onion, butter, Burgundy, mushrooms, truffles, parsley, bay leaf, Espagnole sauce (No.1), blond of veal, essence of fish, anchovy butter, crayfish or lobster butter.
		Cut up a small onion and fry it in butter, add a glass of Burgundy, some cuttings of mushrooms and truffles, a pinch of chopped parsley and half a bay leaf.
		In another saucepan put two cups of Espagnole sauce, one cup of veal stock, and a tablespoonful of essence of fish, reduce one-third and add it to the other saucepan, skim off all the grease, boil for a few minutes, and pass through a sieve.
	en.wikibooks.org /wiki/Transwiki:Genoese_sauce (213 words)

	How to Make Sauces at Home
		Sauces can be as made as easily as throwing some simple ingredients into a food processor and served raw (pesto sauce), or as complicated as spending all day making stock reductions to prepare a classic sauce like Sauce au Poivre.
		Will the sauce taste as good as a sauce made from painstakingly preparing each ingredient from scratch.
		The traditional Genoese version consisted of basil, pine nuts, garlic, parmesan cheese, and oil all crushed into a paste with a food processor or mortar and pestle (pesto in Italian).
	www.reluctantgourmet.com /making_sauces.htm (806 words)

	Etext » books
		The recipe of the sauce was safe indeed, but she knew by experience how wide might be the gulf between the actual work of an artist and the product of another hand guided by his counsels, let the hand be ever so dexterous, and the counsels ever so clear.
		Whilst the sauce is boiling, put in a clove of garlic with a cut, but remove it before you pass the sauce through the sieve.
		Mix this sauce with an equal quantity of Velute (No. 2) or Espagnole sauce, (No. 1), let it boil and pass through a sieve again and at the last add a teaspoonful of castor sugar, the juice of half a lemon, and an ounce of fresh butter.
	etext.teamnesbitt.com /books/etext/etext97/ckdec10.txt.html (19170 words)

	CUESA > Seasonality > Recipes > Entrees > Sugo di Carciofi alla Ligure (Artichoke Sauce from Liguria)
		In the Abruzzo, a similar sauce, sugo di asparagi pazzi, is made with asparagus, tomatoes, and garlic, which are left to simmer very slowly in olive oil over low heat.
		Reduce the heat to low, stir in the flour and tomato sauce, and simmer for 10 minutes longer to blend the tomato sauce and vegetables.
		Toss the sauce with the pasta and serve.
	ferryplazafarmersmarket.com /seasonality/recipes/entrees/entree_sp2.php (446 words)

	Your Heading Goes Here
		sauce, Velute or white sauce, and Bechamel, are alluded to so often
		The chief ingredient of this useful sauce is good stock, to which
		good squeeze of lemon juice to the sauce, and serve.
	www.nichemarketingideas.com /2/olditalian (3673 words)

	In Italy Online - My Favorite Pesto Sauce
		What they wanted instead was fare that spoke of their homeland, made from vegetables fresh from the gardens and farms that cling to the Ligurian hillsides.
		For example, the Genoese prefer a sharp, pungent pesto sauce which they serve with ravioli filled with veal and cheese.
		he basic ingredients of pesto sauce are common to all these recipes: fresh basil leaves, cheese (either Parmigiano Reggiano or Pecorino), pine nuts or walnuts, garlic, olive oil and salt and pepper.
	www.initaly.com /~initaly/regions/liguria/sims.htm (1122 words)

	Genoese - Fresh Gourmet Condiments
		Combine pasta, olives, tomatoes, artichokes and the GENOESE TAPENADE in a bowl and mix well.
		Cook pasta in boiling salted water until the pasta is al dente.
		Drain the pasta and mix in the sauce.
	www.genoese.co.nz /recipes.htm (396 words)

	Librarians' Internet Index: http://lii.org/search?query=sauces
		The salmon is poached in the dishwasher, the sauce is cooked on a stove.
		Features recipes for mole paste, mole sauce, several versions of mole poblano and mole verde, and other mole dishes.
		Offers a variety of recipes for salads, entrees, sauces, beverages, desserts, breads, cookies, and candies using cranberries.
	lii.org /search?query=sauces (827 words)

	Basil Pesto Genoese Recipe
		The only way to have true Genoese "pesto" is to go to the Liguria region of Italy where the tiny fragrant sweet basil for which the Italian Riviera is famous can be found.
		Put the basil leaves, olive oil, pine nuts, garlic, and 2 teaspoon of salt into a food processor or blender, processing until fine and almost creamy.
		Drain all but 2 T hot water and toss with the sauce and the butter.
	www.recipezaar.com /163959 (286 words)

	Recipes from Liguria Italy - Fine Food and gourmet Specialties
		Add the rice, let it toast for few minutes then add the sauce, stir well and bring the rice to proper cooking with the consommé.
		It is a typical genoese sauce and it is advised to season the pasta: "troffiette" or noodles with French beans and boiled potatoes in pieces.
		For the sauce: 6 spoons of pesto; 6 spoons of fresh tomatoes.
	www.liguriafoods.it /uk/recipes.htm (1292 words)

	Italian Gourmet Travel Page (Site not responding. Last check: 2007-10-17)
		Mussels with sautè with garlic lemon and parsley
		Strain, keeping some of the water aside, put back in the pot, add a tablespoon of sauce per person and one for the pot, add a little of water you kept aside to dilute the pasta, mix briefly and serve.
		Grill the tenderloin to your taste, place a spoonful of the lentils (hot) on the plate, place on top, pour a little sauce over the meat, top with the truffle oil or truffle butter, decorate with fresh rosemary and serve immediately.
	www.cucina-italiana.com /beatlebr.htm (904 words)

	Cooks.com - Recipes - Pesto Sauce
		This is the definitive book about pesto, written by an enthusiast who is so obsessed with her subject that she has been known to play her violin to her basil...
		Serve Mussels with pesto sauce and French bread.
		in the bowl of pesto sauce and add the 2 tablespoons water.
	www.cooks.com /rec/search/0,1-0,pesto_sauce,FF.html (149 words)

	Chef Paolo Monti Italian Recipes from his Cooking schools in Portovenere Cinque Terre, Venice Tuscany Sicily (Site not responding. Last check: 2007-10-17)
		Vegetable carpaccio with a rucola and yogurt sauc
		Vegetable carpaccio with a rucola and yoghurt sauce
		Remove the seeds from the tomatoes and dice them, cut all the other vegetables the same size, mix in a bowl, add the lemon juice, salt and plenty of pepper, 2 tablespoons olive oil and half the basil cut up roughly.
	www.cucina-italiana.com /ricette.htm (1711 words)

	WebRoots Library U.S. Cook Books (Site not responding. Last check: 2007-10-17)
		Ingredients: Espagnole sauce, an onion, butter, flour, lemon, herbs, nutmeg, raisins, pine nuts or almonds, burnt sugar.
		When the fish is quite cooked, pour off the sauce, but leave a little on the fish to keep it warm; reduce the rest in a bain- marie; stir all the time, so that the milk may not curdle.
		Put all this into a saucepan with one ounce of butter, salt and pepper, and fry for a few minutes, then add a few spoonsful of hot water and a tablespoonful of flour and boil gently for ten minutes, put in the fish and cook it until it is done.
	www.webroots.org /library/usacook/tcdwgw02.html (10267 words)

	Genoese - Fresh Gourmet Condiments
		Genoese has always made fresh Pesto right through the year using only the freshest herbs and premium ingredients.
		Genoese performed very well overall with the manufacturing practises and procedures found to be thorough and well carried out.This is the result of over ten years skilled experience and a New Zealand Food Safety Authority Approved Food Safety Programme.
		Serve on a bed of rice, pour remainder of sauce around base of oysters and decorate with fresh watercress.
	www.genoese.co.nz /news.htm (967 words)

	Genoese Piquant Sauce
		Pound everything together, then press it through a sieve.
		Dilute the sieved mixture with the oil and the rest of the vinegar, and season the sauce with a little salt.
		Use this to season a small capon, beans cooked in herbs, cauliflower or fish.
	lynnescountrykitchen.net /sauc/genoese.html (82 words)

	Italian Recipes (Site not responding. Last check: 2007-10-17)
		Genoese Eggplant with Eggs - Unlike the famous eggplants (aubergines) grown in the south of Italy, the ones produced in Liguria are small and elongated, with a particularly delicate flavor. The first part of the following recipe, typical of the cuisine of Genoa, is in...
		Genoese Mushrooms with Potatoes and Basil - This is the most widespread method of preparing mushrooms in the Liguria region and probably resulted from the desire to intensify the flavor of the mushrooms through the neutral support provided by the potatoes.
		Genoese Style Green Beans with Anchovies - The green beans used in this dish should be slender and stringless.
	www.everylastrecipe.com /rdir-id-35-s-61.asp (493 words)

	Pesto in 8 Styles
		Blend together about a cup of finely (hand) shredded basil with garlic (to taste), ¼ cup ground pine nuts and 1/4 cup freshly grated Parmesan cheese with a high quality extra virgin cold pressed olive oil so it will be thick, pack it into small sterilize jars.
		Add the chile, ginger, garlic, lime juice, fish sauce, sugar and salt and continue to process until the mixture is smooth.
		With the food processor running, add the peanut oil in a slow, steady stream until it is blended well.
	www.catalunatics.com /cooking/sauc/Pesto.htm (675 words)

	Italian Recipes » Fish Recipes (Site not responding. Last check: 2007-10-17)
		Boil a bit of salmon, drain it, take off the skin, and mask it with a Genoese sauce, to which add a spoonful of the water in which the salmon has been boiled, and at the last add a pat of fresh butter and a squeeze of lemon juice.
		Then make a good white sauce, and mix it with two tablespoonsful of grated Parmesan and half a gill of cream.
		Drain the fish, pass the liquor through a sieve, reduce it to the consistency of a thick sauce, and pour it over the fish.
	italian-recipes.damnat.com /archives/category/fish/page/2 (440 words)

	[No title]
		Bow Tie pasta w/ tomato sauce enriched with kalamatas and anchovies.
		French favorite slow roasted in red wine, mushroom, shallot sauce - crusty bread is a must as a side to mop up the amazing juices.
		Strips of white meat, green bell pepper and onions sauteed in a mild or hot sauce.
	ezchef.net /theshortordercook/index.asp?p=22 (3952 words)

	Cooks.com - Recipes - Italian Pesto
		Put in blender and blend to a cream sauce.
		To defat chicken broth, put cans of broth in refrigerator for an hour or so, then pour broth through tea strainer, which will collect the fat...
		Stir in lemon juice, pesto sauce, salt and pepper.
	www.cooks.com /rec/search/0,1-0,italian_pesto,FF.html (137 words)

	Basic-Recipes.com - Pesto Recipes - Pesto Sauce 7
		In a food processor or blender, put in the basil leaves, lemon juice, garlic and 1/2 teaspoon salt.
		Above will serve as spaghetti sauce for one pound of spaghetti.
		Combine the basil, garlic, pine nuts and salt in the blender and mix at high speed until all ingredients are evenly blended.
	www.basic-recipes.com /r/pesto/sauces7.htm (150 words)

	Pesto sauce - Genoese style - InCucina.tv
		Before seasoning the pasta, put a knob of butter on the plate followed by the Pesto sauce and let it warm on the pot where you are boiling the pasta.
		The Chef's tips The Trenette are the type of pasta which go well with the Pesto sauce or, in any case all types of large grooved pasta.
		You should not use pasta such as spaghetti, bucatini or penne.
	www.english.incucina.tv /ricette/2968/2972/3139/ricetta.asp (211 words)

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