Chef Cosmo focuses on simple yet delicious Italian sauces made from the freshest ingredients. Why not try each of these as tasty pizza sauces or with your favourite fresh pasta.
1/2 lb fresh italian basil leaves
1.5 oz garlic
50 grams pine nuts
1 cup olive oil
2 oz parmesan cheese
1 tsp sea salt or to taste
Add all ingredients except the oil to your Vitamix and blend into a paste. Slowly add oil until desired consistency reached. Season to taste.
1 can whole peeled roma tomatoes
1 cup diced yellow onion
1 tbs chopped garlic
1 tsp fennel seed (crushed in pestle & mortar)
1 tsp dried oregano
2 tsp honey
2 tbs olive oil
Pinch of chilies
Saute onions and garlic with olive oil. Add fennel seeds and chilies. Add the can of tomatoes and cut with two knives in the pot. Add oregano, honey (or sugar), salt and pepper and stew for one hour. Taste and season then use immediately or leave to cool.
1 shallot or 1/4 onion
2 sprigs of thyme
1 4 inch stick of rosemary
1 bay leaf
1/8 tsp nutmeg
1/2 tsp sea salt
1 litre whole milk
1/4 lb butter
1/2 cup white flour
Add milk to a small sauce pan with everything except butter, flour and salt. Warm slowly to let herbs steep. Let it heat up until hot to the touch or 160-180 degrees. Strain and set aside.
Add the butter to a pan on medium high heat. Once the butter has melted add flour and stir to make a classic roux. Reduce the heat a little and cook the roux for a few minutes. Then slowly add your steeped milk whisking in little by little.
Making sure the previous addition is fully incorporated before adding more. If you whisk
well you should not need to strain after. But if you have lumps you can strain them out. Once all the milk is added keep on low heat and switch to a silicone spatula and stir gently for 5 minutes. Then season to taste and set aside to cool.