The flinger-licking Italian sauce recipes date back to the 19th century from Sicily. A town where the famous sauvignon blanc wine originated in abundance. The authentic Italian sauce recipes have seen many variations over time. From using the type of wines to the side servings, Italic dishes highly diverse, as it allows the individual to play with the flavors and prepare it the way their taste buds like it.
The Key to Achieving the Original Taste of Authentic Italian Sauce Recipes
Now, as we all know that the Italic dishes are highly demanded not only by individuals in Italian restaurants but also Americans have seen to admire. The tittle-tattle fact involves savoring the flavor in Italian sauce recipes, using the imported Cabernet Sauvignon wine instead of the domestic one.
Having an original taste while preparing any Italic recipe is predominant over the quality of ethnic flavor and the sauce ingredients.
An outstanding blend of taste for sensational Italic evoke is the brown sauce, to bring richness in meals. People with busy schedules who can not give time to recipes like the slow cooker chicken marsala or sauteed chicken recipe can simultaneously tender various Italian sauces recipes before it is needed. The sauces can be made in large quantities and kept in the freezer to use in some other cuisines ahead of time.
How to Make Italian Sauce Recipes at Home
The originality of authentic sauces is loved by many all over the world. Italic sauce recipes are ideal for 10-15 minutes preparation of at least two recipes at a time.
Sauces that accompanies with essence seasoning in dishes like Chicken Cacciatore where savory carrot sauce defines its quality.
Polishing the details of classic Italian sauce recipes are quite simple and easy to follow. Covering below is the brown sauce recipe written down for those who want to pack their dish with different flavors.
Ingredients for Classic Brown Sauce Recipe
- One peeled and chopped carrot
- Fresh thyme (few stems)
- ½ cup of unsalted butter
- ½ medium yellow onion chopped
- one chopped cerely rib
- 6 cups of beef stock
- ½ cup of all-purpose flour
- Kosher salt and grounded black pepper
- Two tablespoons of Worcestershire sauce
- Few herbs for garnishing before serving
Preparation of the Brown Sauce
- In a saucepan, melt the butter over medium heat.
- Now add onion, carrot, thyme, and cerely and cook until the vegetables are golden brown.
- While you are doing this, take the beef stock in a large pot and bring it to a boil.
- Now sprinkle some flour over the vegetables and stir them until the flour is fully absorbed.
- Now add 3 cups of beef/chicken stock to the vegetables and stir well until fully incorporated.
- Pour in the rest of the stock along with Worcestershire sauce and continue to whisk.
- To skim off the fat from the gravy surface, reduce the flame to low and simmer for one good hour. Make sure it does not boil.
- Through a fine-mesh sieve, strain the sauce in a bowl.
- Season with kosher salt and grounded pepper.
- The sauce is ready to use now. You can either refrigerate it for one week or freeze it for three months.
Ingredients for Chicken/Rabbit Cacciatore
- 1 cup all-purpose flour
- ½ tsp of kosher salt and ground black pepper
- ½ cup vegetable oil
- 6 ½ oz chicken/rabbit
- One tablespoon unsalted butter
- One large shallot (chopped)
- 7 oz of mushrooms of any variety (sliced)
- Two tablespoons freshly chopped parsley
- ½ cup sweet white wine
- 1 cup brown sauce
Italian Sauce Recipe – Directions
- First of all, place the flour in a large bowl and add salt and pepper to it.
- Coat the chicken/rabbit pieces and shake off the excess.
- In a large pan, heat the oil over medium heat. Now add the meat to it and let it cook for 3-4 minutes until lightly brown on both sides.
- Set aside on a plate.
- Now remove the oil from your pan and add butter to it at medium flame.
- Once the butter melts, add shallots and stir it until you achieve a light brown color.
- Now increase the flame to high and add mushrooms. Cook them for as long as they begin to release liquid.
- Add the wine to the pan very carefully and let it cook for about 2-3 minutes until it starts to bubble. Make sure you don’t let the pan catch fire because of alcohol.
- Now add the brown sauce to it and reduce the flame to medium. Let it simmer for about 3 minutes.
- Take the cutlets out on a plate and pour the sauce over it. Garnish with herbs and serve.
Substitutes in Italian Sauce Recipes
Most people want a creamy texture in the sauce, smooth touch in the dish flavor for enhancement. Similarly, some people may not like the idea of white wine. In this case, they may opt for red vermouth or sherry, or port. The brown sauce is also optional for those who prefer to keep it simple. The beauty of authentic Italian sauce recipes is that it allows you to alter the dish the way you fancy it.
For diet conscious people, sauce dishes do justice as it brings in the variations within itself.
A secretive reduction of ingredient salt that would help continuing healthy meal yet also enjoy the Italic sauce recipes
Go along with the hidden ingredient modification if you don’t want your healthy lifestyle to be affected, substitute always enrich recipes.
Side Servings with Italian Sauce Recipes
The majority of us aren’t much fond of the vegetables, yet you can serve it with zucchini noodles or rice. However, if you prefer vegetables go with oven-roasted veggies, parmesan vegetables, or maybe try rustic veggies.
Besides, you can serve it with potatoes, green and red bell peppers, and broccoli. Asparagus also works great with this in the case of broccoli.
- All you have to do is sauté these vegetables a bit.
- Then season them with salt and pepper, a great combination to go with the Italian sauce recipe.
Other Italian Sauce Recipes
Besides the famous Italian brown sauce recipe, you can look at our next upcoming dishes, following Italian dishes deciding what to cook on a special occasion.
- Creamy Tagliatelle
- Gorgonzolla cheese Cavatelli
- Orecchiette tomatoes sauce with a side dish tater tots
- Butter and garlic ravioli and beep bouillon
- Parmesan Gnocchi in chicken Vichyssoise