Peanut sauce

Method

1. Brown the peanuts in oil.
2. Chop the onion, the ginger, the hot pepper and the peanuts.
3. Add the sugar and the lemon juice.
4. Add enough hot water (about 1/4 litre) to obtain a smooth cream.
5. Blend well and cook over moderate heat.
6. Once it comes to a boil, keep on mixing and cook for another couple of minutes.
7. Allow to cool, then serve.

Chef's tip

Serve with some crudités, on grilled bread, crackers or with tortilla chips.

Serving suggestion

Ideal with vegetables and meat-based dishes.

Wine selection

Chianti Classico DOCG, Vernaccia di San Gimignano, Dolcetto del Monferrato or Verdicchio di Jesi.

Family tip

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Dish history

Sauces are an incredibly versatile element, they can be absolute show-stoppers or delicate, discreet yet fundamental complements. They enhance tastes, give a special twist to plain dishes and are quick and fun to prepare! This peanut sauce, beside being incredibly tasty, also contains many beneficial properties: in fact, peanuts are rich in vitamin E and B, fibre and mineral salts such as phosphorous, potassium and, above all, magnesium. They are also an important source of 'good/essential fats': oleic acid (omega 9, parent element of the most famous omega 3) and linoleic acid (omega 6).