Special
Sauces
Ingredients
- 2,5 kg of tomato
- 1 onion
- 2 ribs of celery
- 2 carrots
- Basil
- 1 clove of garlic
- Salt and pepper
- Extra virgin olive oil
- 150 gr of fresh basil
- 40 gr of pine nuts
- 40 gr of grated pecorino cheese
- ½ clove of garlic
- Extra virgin olive oil
- Salt and pepper
Times
- Cooling time tomato sauce: 1 hour and 50 minutes (directly from the fire, in muffin molds, about 3 cm thick)
- Freezing time tomato sauce: 1 hour and 25 minutes (directly from the fire, in muffin molds, about 3 cm thick)
- Freezing time basil pesto: 45 minutes (in ice molds, about 1 cm thick)
Features
- BLAST CHILLING
- SHOCK FREEZING
Difficulty
- Easy
Proceeding
FRESH TOMATO SAUCE
With your blast chiller you can... Quickly cool the tomato sauce, immediately after cooking. In this way you can keep it in the refrigerator for up to 7 days, fresh as just made and ready for your every need.
You can prepare a large quantity of tomato sauce, maybe in summer when the tomatoes are tastier, and deep-freeze it with the function of shock freezing, and then store it in the freezer for up to 8-10 months. In this case it is advisable to serve the sauce in convenient molds from silicone muffins so that you can thaw, as needed, only the amount of sauce needed.
BASIL PESTO
Wash the basil and blend it with all the other ingredients by adding the oil in a drizzle until you get a soft sauce. If the oil is previously cooled with Fresco® for about thirty minutes, the pesto will remain bright green.
With your blast chiller you can prepare a large amount of pesto, maybe in summer when basil is more fragrant, and deep-freeze it with the function of freezing, and then store in the freezer for 8-10 months. In this case it is recommended to portion the pesto in comfortable silicone ice molds so that you can thaw, as needed, only the amount of pesto needed.
With your blast chiller you can... Quickly cool the tomato sauce, immediately after cooking. In this way you can keep it in the refrigerator for up to 7 days, fresh as just made and ready for your every need.
You can prepare a large quantity of tomato sauce, maybe in summer when the tomatoes are tastier, and deep-freeze it with the function of shock freezing, and then store it in the freezer for up to 8-10 months. In this case it is advisable to serve the sauce in convenient molds from silicone muffins so that you can thaw, as needed, only the amount of sauce needed.
BASIL PESTO
Wash the basil and blend it with all the other ingredients by adding the oil in a drizzle until you get a soft sauce. If the oil is previously cooled with Fresco® for about thirty minutes, the pesto will remain bright green.
With your blast chiller you can prepare a large amount of pesto, maybe in summer when basil is more fragrant, and deep-freeze it with the function of freezing, and then store in the freezer for 8-10 months. In this case it is recommended to portion the pesto in comfortable silicone ice molds so that you can thaw, as needed, only the amount of pesto needed.
Tips
Here are some simple tips to make your preserves thanks to the help of the blast chiller.
Once prepared, you can cool them quickly and put them in a glass jar or... Why not freeze them in comfortable doses, ideal for any future use? Here is a healthy and comfortable idea for a tomato sauce and basil pesto from champions!
Once prepared, you can cool them quickly and put them in a glass jar or... Why not freeze them in comfortable doses, ideal for any future use? Here is a healthy and comfortable idea for a tomato sauce and basil pesto from champions!