Hi Manjula, I wanted to tell you a trick I have discovered that works well in tomato sauces. In Italy we use a trio of vegetables to flavor broths and to enhance the flavor of tomato sauces, the soffritto (or mirepoix in French), which is made with equal parts of onion (sometimes with a little garlic), celery and carrots diced small and sauteed in olive oil (sometimes oil and butter). Yesterday I discovered that you can replace the onion with diced fennel bulb (the white part). It comes out well, and actually I don’t like the taste of fennel bulb alone very much. The result is a very aromatic, versatile and digestible tomato sauce. I will try replacing onion with fennel bulb for vegetable broth too and then if it works in risotto. Regards, Didina
Wow, Great recipe. Will try it ASAP
Zucchini Pasta looks very tasty hot and I’ll love hot food. I wanna try to make it. Thank you
very informative article !! This is amazing pasta recipe and i will make in home!
Nice article !! This is amazing pasta recipe.
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hank you for the recipe ????
Amazing Article
Nice Recipe Mam.
Umm… Great snack for summer. It’s keera time with some spice.. Thank you for the recipe 🙂
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