最為人熟悉的意大利醬有兩款，青醬及番茄醬。 先說蕃茄醬，因為這個食譜是不會變的，通常用於意大利粉及薄餅底醬，做法亦簡單，可以先預做好放在雪櫃，食前加熱就可以了。
There are two most familiar sauces in Italy, Pesto sauce and tomato sauce (called Passata Sauce in Italy). Firstly, talk about tomato sauce since ingredients always the same. Tomato sauce can be used in both pasta and pizza base, it’s easy to cook and can store in the refrigerator for further use.
意大利番茄醬 (Italian Tomato Sauce – Passata Sauce)
材料 (INGREDIENTS)：
(分量隨個人喜歡 – Measurements in personal preference)
蒜頭 (Garlic) （切碎 – Chopped)
羅勒葉 (Basil) (切碎 – Chopped)
車厘茄 (Cherry tomato)（切半 – cut in half)
意大利罐裝番茄粒 (tinned Tomato chunk)
鹽 (Salt)
黑胡椒碎 (pepper)
做法 (METHOD)：
1. 準備一個煲，倒入橄欖油，中火，加入蒜粒，炒至微微轉色(不要炒燶)
Prepare a pot, put some olive oil and garlic, stir it until little brown
2. 放入車厘茄，煮至番茄軟身，再輕輕按壓，把番茄汁更加多
add cherry tomato and cook ituntil soft then press some juice out
3. 把羅勒葉放入，攪拌一下，倒入罐頭番茄粒，拌勻及煮至番茄醬滾
put basil into the pot, stir a bit and pull in the tomato chunk, cook until boil
4. 加鹽及黑胡椒調味後，關火及最後用手提攪拌器把材料打成蓉就可以了。
Seasoning it and finally use the hand blender to blend it until becomes puree.
但青醬可以很多變化，最普遍的材料是羅勒葉、松子、蒜頭、巴馬臣芝士及橄欖油。但也有用綠葉菜或其他香草代替羅勒葉，合桃或其他堅果代替松子，而蒜頭、芝士及橄欖油則不變。 這個醬在做的時候是不用煮或加熱的，只需要攪拌機把所有材料攪勻就可倒入器皿放在雪櫃存放就可以了。
On the other hand, pesto sauce no fixed ingredients, but the most common ingredients are basil, pine nut, garlic, parmesan cheese and olive oil. You can use any green vegetable (e.g. kale) or other herbs to replace basil, and walnuts or other nuts replace pine nuts, but garlic, cheese and olive oil is a must for this sauce. This sauce no need to cook, just put all the ingredients in the mixer, blend it and can be store in the refrigerator.
另一個比較少人認識的是意大利辣醬，通常用來配意粉吃，除非你很喜歡吃辣，否則小編不建議讀者試，因為真的辣得很。
An extra sauce that not really well known is Italian spicy sauce, it called Arrabbiata sauce, normally eat with pasta. Be honest, unless you really like spicy, otherwise I’m not suggest you to try it, it’s really very hot.
材料很簡單，乾辣椒碎、乾番茄、乾牛至及橄欖油。先把所有乾材料用攪拌機打碎，最後加入橄欖油就完成了。
Actually, it’s so easy to make, just try chilli, sun-dried tomato, oregano and olive oil. Just put all dry ingredients in the mixer, blend it for about 2 minutes, then add olive oil, finished.
溫馨小廚 