Pasta sauce/red sauce...
#1
Posted 03 October 2019 - 02:19 PM
I'm going to hesitantly link to THIS because I see that it's a bolagnese sauce that is used but then there is fish stock which I could see as a flavoring for the risotto but that doesn't explain how the same sauce ended up on my MIL's plate unless her pasta had seafood in it as well.
#2
Posted 04 October 2019 - 02:47 AM
#3
Posted 04 October 2019 - 06:42 AM
The root of "marinara" is essentially "marine" and should be made with anchovies so it's not impossible for a seafood based sauce to be on pasta. That's all I got
Yeah, makes sense. This sauce is not thick or red or chunky... it's thin and light. I actually sent an email to the restaurant nearby but I don't expect an answer. I might look at one of these seafood risotto recipes that looks like it has the same kind of sauce and then make it so I can see if I can get close. I could easily see a restaurant using a special seafood-style sauce on their pasta dishes that include seafood and then a more traditional sauce for more traditional pasta dishes.
#4
Posted 04 October 2019 - 07:52 AM
I would think they would at least give you a name of the sauce so you could try to search for your own recipe.
#5
Posted 04 October 2019 - 08:34 AM
#6
Posted 04 October 2019 - 10:13 AM
The sauce has some tomato character to it but it's not as in-your-face as a standard red pasta sauce. Some amount of fish stock is very possible. I'm going to keep noodling with it and poking around until I find it. Imagine the risotto is sort of orangy-pinky. There is a hint of tomato and then probably garlic, onion and Jeebus knows what else. Then some shrimp, pieces of lobster, maybe a mussel here and there, a few chunks of fish, a few scallops... yum. I'm on a quest now.
#7
Posted 04 October 2019 - 02:24 PM
#8
Posted 04 October 2019 - 03:13 PM
At least you’re not calling it a gravy, like a retarded Glacies.
#9
Posted 04 October 2019 - 05:27 PM
i's probably made from a fresh pink tomato puree
#10
Posted 04 October 2019 - 08:06 PM
Go on...i's probably made from a fresh pink tomato puree
#11
Posted 04 October 2019 - 08:18 PM
#12
Posted 04 October 2019 - 08:19 PM
Very possible.I'm guessing there's a small amount of cream in it.
#13
Posted 05 October 2019 - 06:20 PM
I got a response back from the restaurant saying that they like to keep their recipes "in house". Okay.
Go on...
pink tomatoes tend to be less orangy-red and more fruity sweet with a nice acid bite, that could be peeled and milled and barely cooked
#14
Posted 05 October 2019 - 08:54 PM
#15
Posted 05 October 2019 - 10:17 PM
#16
Posted 06 October 2019 - 03:21 PM
It's not a vodka or combination of pasta sauce with alfredo or anything like that.
Any chance it’s s vodka sauce?
or perhaps pasta sauce with alfredo?
#18
Posted 07 October 2019 - 04:37 AM
No, vodka sauce
https://shewearsmany...a-sauce-recipe/
ER said it's NOT vodka sauce in the quote I put there. I was just joking around though.
#19
Posted 07 October 2019 - 06:46 AM
No, vodka sauce
https://shewearsmany...a-sauce-recipe/
I can't say for sure but do you think it would be mentioned on the menu that it was vodka sauce? Neither of the places that had this similar sauce referred to it as a vodka sauce... but I suppose it could be.
#20
Posted 07 October 2019 - 06:54 AM
I can't say for sure but do you think it would be mentioned on the menu that it was vodka sauce? Neither of the places that had this similar sauce referred to it as a vodka sauce... but I suppose it could be.
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