Sugo Cioccolato Italian Chocolate Sauce Recipes

SALAME DI CIOCCOLATO CON NUTELLA® (ITALIAN CHOCOLATE SALAMI)

Steps:

• Mix tea biscuits, butter, egg, cocoa powder, and white sugar together in a bowl to form a moist but stiff dough. Stir in chocolate-hazelnut spread.
• Transfer dough to a large piece of parchment paper. Shape into a log with your hands. Wrap parchment paper around the log, twisting ends shut.
• Chill until firm, 2 hours in the freezer or 5 hours in the refrigerator. Cut into slices with a sharp knife.

SUGO DI POMODORO (AUTHENTIC ITALIAN TOMATO SAUCE)

Steps:

• Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

CHOCOLATE SAUCE (SALSA DI CIOCCOLATO)

Steps:

• Melt chocolate with the cocoa powder in a heatproof bowl set over a pan of simmering water, stirring constantly, until thickened and difficult to stir.
• Remove from heat, continuing to stir, and add sugar. Return bowl to the pan of simmering water. Heat, stirring constantly, until sugar has dissolved and sauce is smooth. Add cream; stir until smooth. Remove from heat. Let cool completely. Sauce can be refrigerated in an airtight container up to 1 day; before using, warm sauce in a bowl set over a pan of simmering water until pourable.

SUGO CIOCCOLATO (ITALIAN CHOCOLATE SAUCE)

Steps:

• In a small, heavy saucepan, combine chocolate, rum, cream, sugar, water and a pinch of salt.
• Heat over low-medium heat, whisking often, until chocolate is melted and sauce is smooth.
• Pour over desired dessert!

SUGO ROSSO (RED SAUCE)

Steps:

• Bring a pot of water to a boil. Cook the tomatoes in boiling water until the skin begins to split, about 1 minute. Immediately remove the tomatoes and plunge into ice water for several minutes to stop the cooking process. Remove the tomatoes from the ice water; remove and discard the tomato skins. Cut the tomatoes into chunks. Blend the tomatoes in a food processor until smooth.
• Heat the oil in a saucepan over medium heat; warm the crushed garlic in the oil until fragrant, being careful not to brown, 1 to 2 minutes. Add the blended tomatoes and salt; bring the mixture to a simmer and cook until the sauce thickens, 10 to 15 minutes. Remove the sauce from the heat and stir the basil through the sauce. Allow the sauce to sit for a few minutes to allow the flavor from the basil to blend into the sauce.