Add the rest of the fruit except the tomatoes to the sauce. Has that ever crossed your mind? The tip comes from an unusual situation, cooked by Bruno Salomão with an amazing box of ingredients in the recent “Vai Ter Churras”.
The project resulted in a good tip. “The advice for everyone who wants to cook and make soup is to use secret ingredients, like fruits that have a neutral taste”.
Figs, peaches and persimmons are good choices that help with caramelization, give a nice color to the recipe, and contribute to a sweet taste.
When it’s time to taste it, people will think: I know I know what it is, but I can’t imagine what it is.
This game goes well with pasta, meat and parmigiana sauce.
Check out the step by step presentation by Bruno Salomão in the video:
- Start the broth base by placing two stalks of celery, red onion, two tomatoes, carrots, two figs and shimeji in a shredder;
- Take the mixture to a pressure cooker with olive oil, two spoons of tomato paste and two spoons of whole spices (click here to learn);
- After it is fried and caramelized, add one and a half cups of red wine, two spoons of Worcestershire sauce, a teaspoon of brown sugar, a teaspoon of paprika, a teaspoon of cumin, a teaspoon of salt and a half of black. pepper;
- Add as much water as you want to dip (more than four cups) and cook on medium low heat until reduced.
See all the events of “Vai Ter Churras”, the most distant series from Nossa, the lifestyle editor of UOL. There are five seasons of ace Bruno Salomão teaching basic barbecue concepts and many delicious recipes with fun. Check it out on Nossa’s website, on UOL Play or on Nossa’s YouTube (subscribe now to receive updates).