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Milling Around




We received a food mill as a wedding gift, and this was tool that I had been wanting for some time, primarily because Marcella Hazan uses one frequently in the preparation of the base of all her tomato sauces.  So, it is the lone item I allowed myself to take out of the box before our move to Oakland.  I made Marcella's tomato sauce with garlic and basil, which has no more ingredients than those listed in the title.  She has you halve the tomatoes, then cook them (covered) in a sauce pan over medium heat for 10 minutes; then you run them through your food mill and they are ready for the sauce.  The food mill really does provide an silky, luxurious texture, that only needs some garlic, salt, pepper, and a few gluggs of olive oil to render an insanely good smell in throughout your house.  It's also a tomato sauce that is rustic and refined at the same time, and definitely not like your (olive) garden variety red sauce.  Can't wait to try the food mill for other dishes and am so excited to finally have it my arsenal.  Though  they taste like they've cooked for hours, loads of Marcella's tomato sauces are ready quickly and make for fabulous weeknight go-to meals with fresh, simply ingredients. 

Comments

( 3 comments — Leave a comment )
morganlf
Jun. 29th, 2010 06:08 am (UTC)
Ohhhh, this is something I don't have yet. Let me know what other uses for it you find!
pploesch
Jun. 30th, 2010 09:38 pm (UTC)
You're moving to Oakland? So cool!! What part?
ext_238273
Jul. 1st, 2010 09:16 pm (UTC)
I've always wanted one to make gnocchi--it would be delish with Marcella's sauce!
( 3 comments — Leave a comment )