Marinara sauce explained

Marinara sauce
Country:Italy
Type:Sauce
Served:Hot over pasta or on a pizza
Main Ingredient:Tomatoes, garlic, onions, basil, oregano
Variations:Olives, capers

Marinara sauce is a tomato sauce usually made with tomatoes, garlic, herbs, and onions.[1] [2] Variations include capers, olives, spices, and a dash of wine.[3] [4] Widely used in Italian-American cuisine,[5] it is known as alla marinara in Italy, where it is typically made with tomatoes, basil, olive oil, garlic and oregano, but also sometimes olives, capers, and salted anchovies. It is used for spaghetti and vermicelli, but also with meat or fish.[6]

The terms should not be confused with spaghetti marinara, a popular dish in Australia, New Zealand, Spain, and South Africa, in which a tomato-based sauce is mixed with fresh seafood.[7] In Italy, a pasta sauce including seafood is more commonly called alla pescatora.

Origin

Several folk theories exist as to the origin of this sauce. One version states that cooks aboard Neapolitan ships returning from the Americas invented marinara sauce in the mid-16th century after Spaniards introduced the tomato to Europe. Another theory states this was a sauce prepared by the wives of Neapolitan sailors upon their return from the sea.[8]

Historically, however, the first Italian cookbook to include tomato sauce,[9] Lo Scalco alla Moderna ('The Modern Steward'), was written by Italian chef Antonio Latini and was published in two volumes in 1692 and 1694. Latini served as the Steward of the First Minister to the Spanish Viceroy of Naples.[9] [10] [11] This early tomato sauce was more like a modern tomato salsa.

A sauce similar to Italian-American marinara sauce is known in some areas of central Italy as sugo finto[12] .

See also

Bibliography

Notes and References

  1. Web site: Definition of marinara sauce on the Oxford Dictionary website . https://web.archive.org/web/20131214094443/http://www.oxforddictionaries.com/definition/english/marinara?q=marinara . dead . 14 December 2013 . 2013-12-10.
  2. Web site: Definition of marinara sauce on the Your Dictionary website . Yourdictionary.com . 2013-04-17 . 2013-05-03.
  3. Web site: Marinara Sauce. De Laurentiis. Giada. foodnetwork.com. https://web.archive.org/web/20170531183342/https://www.foodnetwork.com/recipes/giada-de-laurentiis/marinara-sauce-recipe2-1950802. 2017-05-31. live. 2013-05-03.
  4. Web site: Mario Unclogged: Marinara Sauce Recipe. Batali. Mario. 2007-10-05. Serious Eats. https://web.archive.org/web/20071011001833/https://www.seriouseats.com/recipes/2007/10/mario-batali-recipe-for-marinara-sauce.html. 2007-10-11. live. 2013-05-03.
  5. Web site: Ten "Italian" Foods You Won't Find in Italy. 4 March 2013. 22 May 2018.
  6. Book: Marco Guarnaschelli Gotti . Grande enciclopedia illustrata della gastronomia . Great Illustrated Encyclopedia of Gastronomy . Università degli Studi di Scienze Gastronomiche . Mondadori . Milan . 2007 . 1990 . 978-88-04-56749-3 . it.
  7. Web site: Recipe for Marinara from an Australian website. . January 2010 . 2017-05-15.
  8. Web site: Info on the origin of marinara sauce on the Italian Chef website . Italianchef.com . 2013-04-24 . 2013-05-03 . 28 February 2012 . https://web.archive.org/web/20120228185036/http://www.italianchef.com/marinara.html . dead.
  9. [Elizabeth David]
  10. Alan Davidson, "Europeans' Wary Encounter with Tomatoes, Potatoes, and Other New World Foods" in Chilies to Chocolate: Food the Americas Gave the World, (University of Arizona Press) 1992.
  11. Web site: Origins of Italian tomato sauce . . Lynne . Olver . Lynne Olver . 3 April 2011.
  12. Book: Paolo Petroni . Il libro della vera cucina fiorentina . The Book of True Florentine Cuisine . 1985 . 1974 . 13 . Bonechi . Florence . 88-7009-023-X . it . 41.

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