tomato sauce Malta

...This red pesto (the third in our Italian flag–hued pesto, after green and white) tastes like a mash-up of your favorite spicy arrabbia sauce and the savory anchovy-garlic dip bagna cauda. All of which is to say, it’s delicious.

... - 3 tablespoons of tomato ketchup - 1 teaspoon of horseradish cream - 1 teaspoon of Worcestershire sauce - Cayenne pepper - Lime juice - Salt Mix all the ingredients to make the sauce and strain it into a whipped cream siphon. Charge it with an N2O whipped cream charger and shake vigorously. Remove the whipped cream charger and secure the cap tightly. Refrigerate for 15 minutes. Meanwhile, chop most of the shrimp, leaving only 45 for presentation.