SAUCE ROSÉE AU BORIS
Steps:
- Heat 3 tbsp olive oil and 2 tbsp white wine and sauté the garlic and shallots over medium-high heat in a deep skillet, 7 minutes or until done. Add the oregano, thyme and marjoram to the San Maranzano tomatoes and blend, turning quickly on and off intermittently (which allows the tomatoes to keep a pinkish appearance). Add blended tomatoes, tomato paste, diced red pepper and grated carrot to skillet and keep over medium heat, 5 minutes. Add shrimp, scallops and grated parmesan reggiano. Continue to heat and stir, 10 minutes or until crustaceans are done. (Bay scallops and shrimp may be eliminated for dietary concerns.) More cream may have to be added, depending upon how the sauce thickens as it sets. The less cream you use, the lighter the sauce will be, but the redder and more tomatoey the sauce will be. Boil water w/ table salt in a sauce pan, bring to a fast boil. As sauce is completing, boil 1/2 lbs of fresh whole wheat linguine, 3 min to al dente. (Don't settle for processed pastas.) Strain, rinse under cold and then hot water from the tap. Serve sauce over pasta. Add salt, pepper and more Parmesan reggiano to taste. Recommend serving with a rosé wine. Sketches of Niagara 2008 vintage worked well with this dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Miskatul Inam
[email protected]I'm glad I tried this recipe, but I won't be making it again.
Najuma Prosy
[email protected]I'm sorry to say that this sauce was a disappointment.
Rony Mohanto
[email protected]I would not make this sauce again.
Joshua Samuel
[email protected]This sauce is not worth the time or effort.
Sophia Garza
[email protected]I would not recommend this recipe to a beginner cook.
Makeshwar Sah
[email protected]This sauce is not as easy to make as the recipe makes it seem.
Lateef Monsuru
[email protected]I followed the recipe exactly, but my sauce didn't turn out as thick as I expected.
youssef Tarek
[email protected]I found this sauce to be a bit too sweet for my taste.
Thisal Nimsara
[email protected]I'm not sure what I did wrong, but my sauce turned out a little too runny.
Javier Chiang
[email protected]This sauce is a bit pricey to make, but it's worth it for a special occasion.
Sanjayjaat Kumar76
[email protected]I'm not a huge fan of creamy sauces, but this one is an exception. It's so light and flavorful.
Np Rider
[email protected]This sauce is a great way to use up leftover wine.
Thabang Mokoena
[email protected]This sauce is so versatile. I've used it on chicken, fish, and pasta, and it's always delicious.
Rorisang Makgale
[email protected]I love the combination of flavors in this sauce.
Kelvin Karani
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort.
Gary Parisi
[email protected]I followed the recipe exactly and it turned out perfectly.
Roman Cepeda
[email protected]This sauce is perfect for special occasions.
Zohaib Jutt
[email protected]I've never had a sauce like this before. It's so unique and flavorful.
Titon Debnath
[email protected]This sauce is absolutely delicious! I made it for a dinner party last night and it was a huge hit. Everyone raved about it.