Pratique du Shadowing: How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World - Apprendre l'anglais à l'oral avec la vidéo
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I'm gonna make you the perfect Italian tomato sauce.
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It's one of the building blocks of Italian food, and if you're gonna cook well, you gotta know what the building blocks are of any cuisine that you choose to do.
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So it's a really, really important thing.
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Tomato sauce really typifies Italian food.
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It's used in so many dishes, on pizzas, with pasta, in ragus, you know, stews, all sorts of things.
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I'm sure you've all made a tomato sauce before.
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You all make tomato sauce?
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Yeah, I used to think I knew how to make tomato
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sauce until one day I was standing with some friends and I'd cook the dinner.
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We're in Italy and they've got their Italian friends there
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and I serve up the pasta with tomato sauce on it and I noticed that the wife was going
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like this and I thought oh God, what's wrong?
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There's something wrong with the food, you know?
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So I went racing over and I said what's wrong?
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What's wrong?
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She said nothing.
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I said no, I saw you going like this and going, you know, what's wrong with it?
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She said well Not enough oil.
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You haven't cooked it long enough.
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You know, it was one of those tomato sauces that I thought I knew how to make
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until you look at the pasta and you get that watery residue at the bottom of the...
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No. This is how you make tomato sauce.
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The first thing I'm gonna do is chop two onions.
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This is a very simple one.
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You can do all sorts of other ones with all sorts of other ingredients added, but this is the most simple one of all, and I think it's one of the best.
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So, I'm gonna finely chop these.
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This is a rustic sauce.
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I'm not gonna get too hysterical about chopping onions.
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If I was in Italy watching... Are you sure?
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Wow.
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See that end bit?
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Just chop it up.
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It's just really not gonna matter.
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I'm gonna cook these onions for at least 10 minutes in a lot of oil, so they're going to melt.
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The other thing I want is four cloves of garlic in here as well.
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So, four cloves of garlic.
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Peel them really quickly just by smacking them with the side of the knife.
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Like that.
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And that just makes them pop out of their skin.
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And just chop these up.
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And that's all gonna go in together.
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OK, the first stage of making a tomato sauce, the first stage of making a risotto,
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the first stage of making a ragout or a stew is this thing called the sofrito.
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Hugely, hugely important.
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This establishes the flavour base of the sauce.
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So, I want some olive oil, and I want about a little bit, you know, not too much.
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OK?
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That's about right.
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About 100 ml of olive oil.
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I'm just staggered at the amount of olive oil that Italians use in their food.
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So this is the sofrito.
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And we're gonna get that nice and hot.
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And then I'm gonna turn it right down and I'm gonna give it 10 to 15 minutes.
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Take your time over this.
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The longer you do this, the better the sauce is gonna taste.
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I'm good.
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I'll put a little bit of salt in here at the moment, but not too much.
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Start to flavour it.
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A little bit of pepper.
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And as I say, this is the most basic sort of a sauce you can do.
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but they'd also put things in here if you want to make it richer.
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You'd put a very finely diced carrot, a couple of sticks of celery, really thinly sliced, and the onion, the carrot, the celery.
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You've got what's called the odori, the aromatic things, the things that give a really nice flavour to it.
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But this is a really simple one, so, as I've said before, I think the thing I like about Italian food is their
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genius for making simple things taste like a lot more than what they are.
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Just about there with this.
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It takes a very long time to make an onion soft.
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Yeah, you've eaten dishes where you've fried the onion and it's still crunchy.
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I don't want any crunch in this onion.
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I want this onion to be melted.
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Right, this is almost ready for the next thing, which is the tomatoes.
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Now, don't be perturbed by the amount of oil in there, and don't think about cutting it down.
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We'll put that in there.
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So, it's two cans of crushed Italian tomatoes.
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A little stir up.
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Bring it back to the boil.
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Plenty of this in there as well.
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Got two sorts of tomato things going on here.
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Cans, which are real tomatoes sitting in juice, so they've got a nice tomato flavour.
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And this stuff, this is pureed tomatoes which have been dried out so that they get thick and pasty.
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In places like Sicily, Calabria, you can see in the summertime big, sort of big plates outside with this tomato paste drying in the sun.
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The other thing you'll find is passata, which is basically those same canned tomatoes which have been whizzed through a passata machine, which basically makes the core,
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the pips and the skin stay behind, and everything else is pureed and comes out the other end.
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Diana?
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Well, that was my question, whether you'd taken the seeds out of the crushed tomatoes or the stewed them in.
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No. No, no. This is a rustic thing.
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They would never, ever take the seeds out of the tomatoes.
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If you're gonna make a tomato sauce, it's gotta scream tomato at you, you know?
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Or if you're gonna make something delicate, it's gotta scream, ''I'm so delicate'' at you.
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But whatever you're making has gotta be really clear and robust and cranky taste buds up, you know?
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What do you want people to say about your food?
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''Mmm, that's nice.'' Or, ''Wow, that's great.'' Right, so I'm just gonna stir all this in.
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This is gonna now simmer for about 20 minutes.
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This also doubles as a bit like a pizzeola sauce.
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A pizzeola is a man who makes pizzas.
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I'm gonna use it for pasta.
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And you see the size of the pot?
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You need a really big pot for pasta, filled right up, because the pasta's gotta have lots of room to swim.
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You don't want it all jammed up, stuck together like that.
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And the other thing is, does anybody know what pasta water's supposed to taste like?
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It needs to be as salty as the Mediterranean.
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Salty as the Mediterranean, which is a very salty sea.
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So, I'm gonna put some salt into that water, OK?
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Stare it up.
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Gonna have a little taste.
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Not enough salt.
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I know people freak out when you do this, but don't worry.
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If you don't do that when you're cooking pasta, if you don't have that water properly seasoned, when you cook the pasta,
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it's gonna taste like you made porridge without salt or you're eating a boiled egg with no salt.
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You know, completely lacking.
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All right, let's just see if this tastes right.
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Almost there.
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It's gotta taste like...
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You think about when you swallow a mouthful of salt water, like when you're swimming, it's really salty.
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So this makes the pasta taste good.
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Don't put olive oil in the water.
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How incredibly wasteful.
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Cos what are you gonna do with this water?
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Tip it down in the sink with your olive oil.
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If you're worried about your pasta sticking together because you've got to keep it for a little while after you've cooked it, Put the pasta into a bowl, put the olive oil on the pasta,
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toss it up, and that'll stop it sticking.
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And you get to eat the olive oil, which is really good.
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Olive oil's expensive, you know?
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It's one of those things that you treasure.
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So don't waste your olive oil by putting it in the water.
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If you're worried about the pasta sticking when you put it in the water, you've got to stand there and stir it until it comes back to the boil.
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Once it's boiling, it won't stick.
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So it's time to put some pasta on.
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Briskly boiling pasta water there.
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We know it's salty enough, and I've got some thin spaghetti here.
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Put that in there and stir it.
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Keep it moving until it comes back to the boil.
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How will I know when this is cooked?
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Anyone know?
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How do you tell when pasta is cooked?
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You take it out and bite it.
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You bite it.
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You taste it, yeah.
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It's got to be al dente, which means tender to the bite.
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A little bit of resistance.
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You don't want it completely mushy, and you don't want it raw, obviously.
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Italians will eat theirs just a little bit rower than kiwis like it, but you have to taste it to find out.
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You know that idea that some people think, you know, it's cooked if you throw it at the fridge and it sticks?
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Don't do that.
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It's a lot of rubbish.
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The difference in the flavour of the pasta, if you salt the water properly, is quite extraordinary.
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It makes such a difference to your whole dish.
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And it's not pasta until it's got the sauce on it and it's mixed up.
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Then it's pasta.
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If you're having lunch with Italians or having a meal with Italians, they always put the pasta into a big bowl in the sauce and it's always stirred up, often at the table, but it's always stirred up before you even,
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you know, get it.
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Right, that's boiling, that's simmering, that's just about done.
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See the colour of this sauce?
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That's what it should be like.
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You know, you get those insipid, sort of vaguely pale-orange tomato sauces.
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Horrible, horrible things.
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Cook like you mean it.
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Everything should have very clear flavours.
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It should be thick and jammy.
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It should be like jam.
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It should be like chutney.
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You know?
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It shouldn't be in any way watery.
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You don't want that at all.
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Otherwise, when you eat it, especially if it's on pasta, you're gonna find that watery residue at the bottom of the plate, which you don't want that at all.
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It's got a little bit of oil floating on the top.
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That's fine.
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Not worried about that at all.
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I'm gonna taste it, though, because I want to season it, make sure it has enough salt.
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Mm.
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It's good.
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But it needs that magic ingredient.
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Salt.
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It's good.
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Luckily, this is just about cooked. So let's find out.
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Ah, you may not want to do it like this.
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Bare hands, but the nerve endings went years ago.
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You can just see a little tiny, tiny white core in there.
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And to me, by the time I've wrangled that out of the pot, into the colander, out of the colander, got the sauce sorted out, this is gonna be just— it's gonna be fine.
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Right.
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Let's get this out of here.
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If I was serving this, I'd have two bowls.
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I'd have the bowl to mix it in and the bowl to serve it in.
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Just put a little bit in. And some sauce.
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So this pasta is ready to eat.
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Serve it up in a pasta bowl.
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Get yourself a microplane or a good grater.
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Put a little bit of parmesan on.
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It's nice.
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We could just put some basil on that though, couldn't we?
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So just some basil leaves and the heat of that, I can smell the basil already.
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For me that's a meal, a glass of red wine.
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It's a great meal.
À propos de cette leçon
Vous vous entraînez en anglais avec "How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World" en utilisant la technique du Shadowing.
Qu'est-ce que la technique du Shadowing ?
Le Shadowing est une technique d'apprentissage des langues fondée sur la science, développée à l'origine pour la formation des interprètes professionnels. Le principe est simple mais puissant : vous écoutez de l'anglais natif et le répétez immédiatement à voix haute — comme une ombre suivant le locuteur avec un décalage de 1 à 2 secondes. Les recherches montrent une amélioration significative de la précision de la prononciation, de l'intonation, du rythme, des liaisons, de la compréhension orale et de la fluidité.