March already tomorrow? Crikey! Sophia was pulled out of the pack for this month’s recipe:
and there were plenty to choose from. Sophia is definitely an expert cook, she’s written several cookbooks…
The one below I really want to get hold of, the cover is so lipsmackingly gorgeous…
and this more recent one, which is much easier to get hold of than the two above. The cheapest copy I can see on the interwebs at the moment of In the Kitchen with Love is about £50 including postage…
Still, Recipes & Memories is a great book with lots of sumptuous pix of Sophia in her kitchen cooking up a storm, plus some lovely photos of her when she was at her peak movie-wise. Including this one from “It Started in Naples”:
Clark Gable and Sophia Loren in the same movie? Too much gorgeousness for one film surely?
Sophia says this about “It Started in Naples” in Recipes & Memories: “I worked in the movie with Clark Gable who adored Neapolitan cooking. In the beginning Gable’s character is hostile toward mine, but things thaw in my kitchen and lead to love – though he doesn’t seem to appreciate my efforts in this scene.”
Ultimate Gable moment frozen in time follows…. Oh, I am tempted to have a Gone With The Wind session sometime soon. Must be a year or so since the last one…
Love that phrase, “things thaw in my kitchen” – me too Sophia!
So if you are looking in March 2015 – Sophia’s Sauce will be recipe of the month. If you are looking at another point in the space-time continuum (RIP Leonard Nimoy) you’ll get a surprise!
Here’s Sophia’s pic of her sauce:
and here ‘s my pic of it in situ on some lovely freshly made tagliolini
from Mr R’s local Italian deli Giocabazzis:
I have had a lovely day today when something momentous dawned on me. Although in my mind, I totally understand the massive concept of #shoplocal and I wholeheartedly agree with the idea that we should all support our local independent shops, but I don’t actually DO IT. This morning I planned to get off the bus on the way back to my place from Mr Rathbone’s and get us some lovely meat for our dinner from the butchers on Swains Lane in Hampstead.
I have been stepping out with Mr R for almost 2 years and have passed this butchers many times on a Saturday morning on the way home to Silver Screen Suppers Towers thinking: “that butchers looks absolutely lovely, one day I’ll get off the bus and go in”. This morning, I got off the bus at Swains Lane, with money in my pocket to buy veal for Peter Falk’s Veal Scallopini and some sausages and bacon for our Sunday morning breakfast and look what I found.
Oh, I was so sad. Really sad. What a sorry state of affairs.
This took me back to the very earliest days of Silver Screen Suppers when Heather and I went in search of fat salt pork in Soho in 2006 – Dearth of Fat Salt Pork – and we were told there were no butchers any more in that part of the world. My new motto for 2015 is now “use it or lose it”. Butchers, fishmongers, local libraries, local independent restaurants and inde coffee shops, the Muswell Hill Bookshop Cha-cha-cha Vintage, Cheeses of Muswell Hill, Prohibition Wines, and the quite frankly awesome Audio Gold. My local butchers Midhurst Butchers and much loved nearby Crouch End Morely Butchers and of course, Walter Purkiss & Sons the local fishmongers. I am so lucky that all of these wonderful local shops are in walking distance, or at most a short bus ride away. I am going to take the time to spend my money there. Yes I am. I testify.
By the way, I had a hearty good laugh reading that blog post about the dearth of fat salt pork again. If you are considering starting a blog, do it. Right now. Don’t delay. The joy that you can have reading blog posts about an evening that felt like the worst night in the world with 9 years of hindsight cannot be measured. Ah, the benefit of water going under a bridge!
Oh and by the way, I’ve written before about how Sophia is probably the movie star most photographed with food, but just when I thought I’d seen ’em all, I spotted this – the BEST one ever! Genius! Sophia eating jellied eels. I cannot think of anything more fabulous.
FAQs
Our Tortellini Sophia Loren will definitely excite your. taste buds. Homemade Tortellini Pasta filled with our. secret Italian Cheese blend, served in a Creamy Sauce. with Sundried Tomatoes and Beef Bacon 😋
How to marry pasta with sauce? ›
Just before the sauce is done cooking, the hot pasta is added to the saucepan. Generally speaking, we recommend cooking the pasta in the sauce together for about 1-2 minutes. Cooking them together helps to coat the pasta and to marry the flavors.
How to season spaghetti sauce reddit? ›
Put whole tomatoes in good pot, coarse chop an cook simmer - boil until it reduces, looks thick, add red wine pour a bit cook down a bit, then add jar sauce with bay leaf, garlic, and oregano, garlic can be fresh or granulated. Cook, smell, taste, salt, pepper, cayenne, touch of cinnamon also helps.
What does Sophia Loren eat in a day? ›
She has a small and simple breakfast—usually an English muffin and a cup of decaffeinated coffee. Around mid-morning, she has a sandwich. Lunch is considered the main meal of the day for most Italians and so it is for Miss Loren. She will have pasta, chicken, salad, and fruit.
Do Italians eat tortellini with sauce? ›
A very rooted tradition throughout Italy is to eat "tortellini in broth" (pic middle) during Christmas, but it is also one of the most spread comfort foods in Italy as it is perfect if you do not feel well and need something warm and comforting! Another great way to taste tortellini is together with ragù like the ...
What are the 3 cheeses in tortellini? ›
Tortellini filled with ricotta, Parmesan, and romano cheese—all combined with an insanely tasty creamy garlic and rosemary tomato sauce topped with more Parmesan cheese. Convenient microwave prep option allows you to enjoy mouthwatering tortellini in just minutes.
What does tortellini mean in Italian? ›
Typical from the Emilia Romagna region, tortellini is the world most famous filled pasta. Tortellino comes etymologically from tortello, a diminutive of torta, which means pie in italian. Tortellini are called so because they are filled just like little pies.
What does adding milk to pasta sauce do? ›
It sounds unconventional to use milk in a meaty red sauce, but upon further investigation, it makes total sense why Italians swear by it. According to our Food Director Amira, not only does milk add a rich flavour to the bolognese, but it also “helps cut through the acidity of the tomatoes and red wine”.
How to make pasta sauce taste like restaurant? ›
Pungent fresh herbs like thyme, rosemary, sage, tarragon, and marjoram can liven up tomato sauce with their bold, distinctive flavors. Add 1 to 2 sprigs of one or more of them to your favorite sauce, cover, and simmer at least 5 minutes to allow them to infuse in the sauce. Remove the sprigs before serving.
Why add alcohol to pasta sauce? ›
In a vodka sauce, the vodka helps maintain a cohesive texture, allowing the creaminess to meld with the tomato base. And sure, you could use wine to the same effect, but in a sauce as rich as vodka sauce, it's better to use a small amount of alcohol that will impart as little of its own flavor as possible.
The addition of butter helps to loosen and emulsify the sauce, making it smooth and creamy. Butter plays another pivotal role in jarred sauce. Because of the naturally high acidity of tomato sauce, I find that most store-bought tomato sauces tend to be way too abrasive and sharp-tasting.
What is the one ingredient that makes spaghetti sauce so much better? ›
Nutmeg. Nutmeg is the key to boosting earthiness and adding a touch of nuttiness to your spaghetti sauce. Nutmeg also has a slightly sweet flavor, which we know goes great with acidic canned tomatoes. Overall, it accentuates the other ingredients in the sauce and adds complexity.
Why put Worcestershire sauce in spaghetti sauce? ›
If you do not have crushed or diced tomatoes, you can use tomato sauce and tomato paste instead. If using tomato paste, you will need to add 1 cup of water and allow the sauce to simmer. Worcestershire sauce – (Optional) Deepens the flavor of the sauce.
How to make pasta taste homemade? ›
One simple trick to enhance the flavor of pasta is to add a dash of salt to the boiling water before cooking the pasta. This will infuse the pasta with salty flavor and help it to taste better. Additionally, try tossing the cooked pasta with olive oil, herbs, and Parmesan cheese to add more depth of flavor.
How to make jar pasta sauce fancy? ›
To find out how to make that jar of pasta sauce sitting in your cupboard taste better, check out these top seven tips:
- Sautee Some Veggies. ...
- Mix in Some Meat. ...
- Add a Splash of Red Wine. ...
- Spice It Up. ...
- Get Cheesy. ...
- Stir in More Dairy. ...
- Pop It in the Oven.
