Pomodoro fresco e cipollotto
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Pomodoro fresco e cipollotto
  Italian    Sauces  
Last updated 6/12/2012 1:18:30 AM. Recipe ID 49386. Report a problem with this recipe.
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      Title: Pomodoro fresco e cipollotto
 Categories: Italian, Sauces
      Yield: 1 Servings
           -Green Onion and Fresh
           -Tomato Sauce
  Serves 4
  4 green onions, chopped 2 or 3 cloves garlic, minced Extra virgin
  olive oil 2 pounds fresh Roma tomatoes, peeled and seeded Fresh
  basil, chopped Salt and crushed red chile pepper to taste
  In large saucepan over medium heat, saute green onions and garlic in
  olive oil until golden. Add tomatoes and basil, crushing them into
  the sauteed onions and garlic as you stir. Season with salt and chile
  pepper to taste. Simmer and reduce. Toss with any cooked pasta. (I
  used a home-made egg pasta based on the bigoli recipe in Bugialli on
  Pasta, rolled out very thin and cut in long ruffled ribbons using a
  pastry dough cutting wheel.)
  Tomato tip: To peel tomatoes easily, first drop them into a pot of
  boiling water for a few seconds. The skins will slip right off.
  Chef Antonio Altieri Tutto Mare, San Diego Converted by MMCONV vers.

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Recipe ID 49386 (Apr 03, 2005)

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