Traditionally, the Mediterranean dish was prepared without sauce in its modern sense; the base of the dough was smeared with olive oil, a kind of mashed potatoes from ground tomatoes was laid out on top and cheese was necessarily added. Italians are very jealous of the original recipes, but each country has its own national flavor, thanks to which classic recipes take on new forms. Culinary experiments gave their amazing result: a strict canon — tomato filling — it has changed beyond recognition: even in its original design, it varies from simply ground ripe vegetables with spices to carefully, observing the smallest details of the pasta made.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Butter | 734 | 0.5 | 82.5 | 0.8 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Tomato paste | 28 | 5.6 | 1.5 | 16.7 |
| Onion | 41 | 1.4 | 0 | 10.4 |
However, the main task of the filling for your favorite pastries is to make it soft and emphasize the taste of the filling. The rules for successful cooking are very simple - this is the use of high-quality products and a competent combination of them. For tortillas with meat or sausage, it is best to use classic sauces made on the basis of tomatoes, for mushrooms or seafood, it is better to use white sour cream or creamy dressings. Fans of non-trivial solutions will appreciate the soy taste, and those who love garlic should remember that gravy with its high content is customary to lubricate the edges of a ready-baked product.