Passata..?

[becstar216]

ok foodies, I'm cooking an Italian chicken and risoni pasta bake on Thursday. The recipe calls for 500mls of passata - sieved tomato puree.

Is anyone familiar with this? Should I make my own (here's a recipe) or try calling a few gourmet stores (remember I live in Hobart, not Leichardt!) to find it? Or just substitute tomato puree + paste

Comments

[mooonpixie]

you should actually be able to get it in your general supermarkets - tends to be on the bottom shelf in the pasta/pasta sauce aisle. i think you'll find tomato paste might be too much in terms of concentrated flavour....

[becstar216]

thanks! I did find it (Val Verde brand) hiding on the bottom shelf at Woolies. We'll see how it goes..

[nadz0r]

if i was making it, i'd put a can of crushed tomatoes through a sieve or just put it in whole. it should only make a difference to the texture :)

[pingurella]

i've always wondered where all these 'pasta bake' recipes actually hail from? coz i've been to italy like 5 times now - and not once have i ever found a pasta bake on any menu anywhere, nor in our friends homes...

me thinks this is an aussie concoction. much like the traditional spag bog - which if you go to bolognia (its birth place) it is void of tomato and has bacon and chopped celery and carrot in it...

food for thought - pardon the punn :)

[pingurella]

oooooo - i think i'll post that recipe next time i'm home. its incredible!

[smelsworst]

YES!!! please do.. :D
and if please isnt enough then its a MOD ORDER!! :p

original spag bog please!!!