"Which sauce derives its name from the Italian for ""pounded""?"
Italian Argentines example, it is common for pasta to be eaten together with white bread ("French bread"), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of "tuco" sauce (Italian "sugo"), and accompanied by "estofado" (stew). Less commonly, pastas are eaten with a dressing of "pesto", a green sauce based on basil, or "salsa blanca" (Béchamel sauce). "Sorrentinos" are also a local dish with a misleading name (they do not come from Sorrento, but were invented in Mar del Plata). They look
Sauce Américaine almost every chef will prepare the sauce in a slightly different way. Modern recipes usually include tarragon, will use lobster stock rather than pounded lobster and often replace cayenne pepper with paprika. Sauce Américaine Sauce américaine is a recipe from classic French cookery containing chopped onions, tomatoes, white wine, brandy, salt, cayenne pepper, butter and fish stock. It is sometimes known as sauce armoricaine, which is the original name, derived from Armorica, the ancient name for a region of France including Brittany, which is known for its fishing. Louis Saulnier gives the following recipe: Américaine - Treat as for Lobster