The perfect recipe: homemade ketchup
The perfect recipe: homemade ketchup

Video: The perfect recipe: homemade ketchup

Video: The perfect recipe: homemade ketchup
Video: Move Over Heinz! I seriously made the BEST KETCHUP EVER!!! 2024, March
Anonim

This Internet cooking thing is perfect. I am bragging about “I do things, I don't even see people” all day. And since with 2012 I separated from the pink palette - well yes, I'm growing - red is the new mantra. I feel it's time to make ketchup at home, a spontaneous motion I swear: I don't have to get any boyfriend back.

Annalisa Barbagli: the best of all possible worlds.

"Half the world is convinced that it is an American sauce", I read from the always shining example Annalisa Barbagli, my favorite among the former Gambero Rosso, author of "Fried and eaten" (Giunti, 192 p. € 8.42). “On the other hand, as strange as it may seem, ketchup has oriental origins. In fact, the term is borrowed from the Malay kecap, which was a fermented sauce of blue fish and anchovies ". I always thought that the inventor of ketchup was a very American named Heinz, but I hadn't studied, and usually, if I didn't study, I was in school.

"In 1872 Henry J. Heinz created his recipe by adding vinegar, sugar, onions and a mix of spices, it's done." Thanks sister Barbagli, I knew you would not disappoint me.

Already I resume the happiest reading, trying to remove any clutter between me and the recipe for DIY ketchup. Without dyes, flavor enhancers and artificial flavors. While I prophesy reinvented burgers and reformed potatoes I finally get to the point: "What if we made ketchup ourselves?" Bingo! It is the time that the electoral campaign for Silvia Fratini mayor of Rome begins.

Ketchup preparation
Ketchup preparation

If you find a better recipe than Annalisa Barbagli call me, I'll answer from the fixed.

The perfect recipe.

6/7 onions, 1 kg of tomato sauce

a glass of vinegar

10 teaspoons of sugar

2 teaspoons of salt

a teaspoon of nutmeg

2 tsp ground ginger

a teaspoon of spicy paprika

4 cloves

2 teaspoons of mustard powder

- I thinly cut the onions, preferring them of medium size and add them to the tomato sauce.

ketchup preparation, blender
ketchup preparation, blender

- I cook for about half an hour over moderate heat and put everything in the blender.

I pour it back into the pot and let it cook for another 20 minutes, after adding the vinegar and sugar.

- After 20 minutes, add the salt and all the spices: nutmeg, ginger, paprika, cloves and mustard.

- Let it thicken for another 10 minutes and keep the sauce in the refrigerator in airtight sterilized glass jars (just let them boil in the pot for about 30 minutes).

- Before using it, I let it rest for at least two days. In this way the ketchup will have time to flavor well.

cutting tomato, ketchup
cutting tomato, ketchup

Revisionisms.

Some unrepentant gastrophanics suggest flavoring ketchup with fruit. A rennet apple to be cooked with onion and puree, or in the spiciest version you can imagine, with dried chilli and ripe bananas. Is there a doctor in the room?

[ The perfect recipe: all episodes. Credits | Link: Giunti, Cherry Garden, Vegan Blog. Images: Silvia Fratini]

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