classic - PESTO

INGREDIENTS:
2-3 cloves of garlic
4 tbsp pine nuts
60 fresh basil leaves
5 tbsp grated Parmesan or Pecorino
8 1/2 tbsp olive oil
salt to taste

HOW TO MAKE:
1. Peel and cut garlic into small pieces.
2. Chop the pine nuts coarsely.
3. Cut basil leaves coarsely with the kitchen scissors.
4. Mash all ingredients into a paste with a mortar.
5. Add cheese and pour in oil in a thin stream, process it all to a smooth, creamy sauce.
6. The process is facilitated with a mixer. If desired, season with salt.

TIPS:
Always make this pasta sauce with fresh ingredients. It does not keep well and quickly loses its appetizing looks and fresh taste. If you like a thinner sauce, mix about 1 cup boiling water with pesto and serve with pasta.

classic - BOLOGNESE MEAT SAUCE

INGREDIENTS:
1 bunch soup herbs
2 cloves of garlic
3 1/2 oz parmesan
6 tbsp olive oil
18 oz mixed ground meat
1/2 cup red wine
1 bay leaf
2 cloves
1 stick thyme
2 cans pizza tomatoes
2 tbsp tomato paste
salt to taste
freshly ground pepper
sugar to taste
4 tbsp chopped parsley

HOW TO MAKE:
1. Clean the soup herbs, peel and cut garlic and herbs, together with ham (or beef), into small pieces.
2. Heat 4 tbsp olive oil and cook for a short time.
3. Add the ground meat and roast until crumbly.
4. Add red wine and stir in bay leaf, cloves, thyme, tomatoes and tomato paste. Let the sauce simmer uncovered for 30 minutes.
5. Remove all solid spices, season with salt, pepper and sugar and let simmer uncovered 10 minutes more.
6. Mix in parsley and remaining oil.

TIPS:
There are numerous variations of this favourite Italian pasta sauce, Ragu di carne: without tomatoes, with capers, with ground veal, with cream.

classic - CHANTILLY SAUCE

This creamy sauce is suitable for seafood and light, grilled meat as well as for meat fondue.

INGREDIENTS:
2 tbsp mayonaisse
1 tbsp tomato paste
1 tbsp dry sherry
1 tsp lemon juice
1 tsp Dijon-mustard
salt to taste
chili powder
sugar to taste
3 1/2 oz whipped cream

HOW TO MAKE:
1. Mix mayonaisse with tomato paste, sherry, lemon juice and mustard.
2. Season to taste with salt, chili powder and sugar.
3. Finally, stir in cream

classic - BEARNAISE SAUCE

INGREDIENTS:
7 tbsp white wine
3 tbsp tarragon vinegar
1 shallot, cut,minced
1 tsp fresh tarragon, coarsely chopped
3 peppercorns, coarsely crushed
4 egg yolks
3/4 cup melted butter
salt
cayenne pepper
1 tsp finely chopped tarragon
1 tsp finely chopped parsley



HOW TO MAKE:
1. Heat the white wine with vinegar, shallot, tarragon and pepper and let simmer for 2 minutes. Strain and set aside to cool.
2. Whisk the yolks with white wine in a double boiler until frothy.
3. Remove the sauce from the heat and gradually whisk in the melted butter.
4. Season with salt, cayenne pepper and fresh herbs.

classic - ALMOND GARLIC SAUCE

INGREDIENTS:
1 head of garlic
4 slices white bread without crust
1 lemon
5 tbsp ground almonds
5 tbsp olive oil
coarse salt
pepper

HOW TO MAKE:
1. Divide the garlic into cloves, peel, chop coarsely and crush together with salt in a mortar.
2. Grate the lemon peel and dice the bread.
3. Add the bread, almonds and lemon juice to the garlic in the mortar and make a paste.
4. Season with pepper and a little lemon zest.
5. Add oil in drops until the sauce thickens.