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This is a fresh summer sauce. It is very light. It does not cook long. Who wants to have the flame on for hours when it is eighty degrees out? The recipe is written with the prep overlapping the cooking. So the prep of the next ingredient is the cooking time of the one you just put in. To make that work out right, you need to have everything out and ready to go. The vegetables need to be washed but not prepped. Start to finish will take about an hour. Serves four.

Gather the tools and ingredients:

A large saucier pan, a pasta pot, a grater, a bowl, a peeler, and a knife

An onion, a carrot or two, a celery rib or two (I often use chard stems as a substitute), two pounds of fresh tomatoes, two or three cloves of garlic, two good size sprigs of parsley, a sprig of oregano, a fresh cayenne pepper (substitute based on heat tolerance, but use some kind of pepper), four or five basil leaves, good olive oil, a tsp of sugar, salt and pepper. You will also need a pound of dried pasta.

Put the saucier pan over medium low heat. Add a generous amount of olive oil (3-4 tablespoons) once the pan heats up a little.

Peel then grate the carrots into the bowl. Once the oil is shimmering, add the carrots and give them a stir.

Grate the onion into the bowl. Add it to the carrots and give them a stir.

Grate the celery or chard stems into the bowl. This is kind of a pain, but if you just chop them they will be chunky in the sauce. Grating them will also remove most of the strings. Your yield will be low. Check the sauce, the oil should be soaked up. You may have to reduce the heat. Don't brown the vegetables, just soften them. Add the celery and give it a stir.

Mince the garlic and add it to the sauce.

Core and halve the tomatoes, then grate them into the bowl. This will remove the skins and break down the tomatoes. If the vegetables are drying out or the garlic is starting to brown, add the first tomato you grate to introduce a little liquid. If not you can finish grating and add them all at once.

Add the sprigs of parsley and oregano. Leave them whole, they will be removed later. Add the sugar, a bit of salt, and a generous amount of black pepper. I typically use a teaspoon or more.

Put water in the pasta pan and heat over medium high heat.

Dice the cayenne pepper and set it aside. Chop the basil and set it aside. 

Once the water reaches a boil, salt your water and add the pasta. Set a timer according to the pasta you are using. Pour a glass of wine, you have a few minutes!

A minute or two before the pasta is ready, remove the parsley and oregano sprigs. It isn't a problem if a few small leaves stay in the sauce. You could puree the sauce at this point. However, one reason we grated the vegetables was to eliminate the need to do that. Add the diced pepper and give the sauce a good stir. Taste and add salt if necessary.

Once the pasta is al dente, drain it and add it to the sauce pan. If you don't finish it in the sauce it won't hold this sauce at all. Once the pasta is done to your taste, remove the sauce from heat and add the basil. Give everything one more good stir.

Serve immediately with a drizzle of olive oil and some grated parmesan cheese.

There is nothing we love more than to see our customers talk about us on social media. Thanks so much Lisa in NY!

Gather the tools and ingredients:

Saucier pan, fine mesh strainer, whisk, small bowl or coffee cup

4 oz of good butter (one stick), 3 large fresh eggs, lemon juice, hot pepper sauce, salt and white pepper

Clarify the butter in your pan. Use very low heat.  The butter will pop, but should not sizzle or brown at all.  The milk solids will float to the top. Once the popping settles down, remove from the heat and skim or strain the solids off the top.  Set the clarified butter aside. I use a coffee cup, because it helps keep the butter warm and makes it easy to pour the butter in a stream later.

Wipe out your pan (Gotta minimize the number of pans we use!)

Add three large egg yolks and three tablespoons of water to the pan and whisk until they become frothy.

Return to low heat and continue to whisk until the eggs thicken. Watch the mixture closely.  It is done when it has increased slightly in volume and the surface is slightly silky. (Please be sure you don’t let the eggs get too hot or voila! you’ve got scrambled eggs.)

Remove the pan from heat and whisk the mixture constantly as you slowly add the warm clarified butter. (Pour slowly, whisk quickly!)

Finally, whisk in:

3 tsp fresh lemon juice

A few dashes of red pepper sauce

Salt and ground white pepper to taste

If the sauce is too thick, whisk in a few drops of warm water.

Serve immediately and enjoy!

NOTE: Most US versions of this recipe call for the use of a double boiler or bain marie. That is not necessary with our sauciers. In fact, you will have better control with our pans. 

Watch this video to see how durable Falk copper cookware is!

It has been some time since our mother ship in Belgium has released a new line of cookware. So we are extremely excited to offer you a sneak peek of the new CopperCore line that will debut in the US this fall.  The CopperCore line features a 0.4 mm outer layer of ferrous stainless with a core of 1.9 mm copper and a 0.2 mm stainless cooking surface to offer all of the conductivity of copper with induction capabilities.   We can't wait to see some of these on your cooktops!

In 2016 the Falk factory was featured on Discovery Channel's How do they do it? (Season 12 Episode 14)  We've clipped it down so you can have a detailed trip through the making of our elegant wares.  Enjoy the 5 minute show!