CAPELLINI ALLA PUTTANESCA
A very classic Italian pasta dish from the region of Campania. This
cuisine is colorful and full of character, and is based largely on its
plentiful use of tomatoes, herbs, anchovies and garlic. This dish has
a very piquant fresh tomato sauce.
6 large firm, ripe, Florida tomatoes, coarsely chopped
4 T. olive oil
1 clove garlic, peeled and crushed
3 canned flat anchovy fillets, minced
1 t. hot pepper flakes
2 T. tomato paste
½ cup red wine
2 T. tomato paste
½ T. capers, brine-packed, drained
16 Greek olives, pitted and coarsely chopped
Salt and freshly ground black pepper
1 pound capellini or linguini pasta
Preheat oven to 400 degrees
Toss the tomatoes, in 2 T. of the olive oil in a large
baking dish. Bake for about 20 minutes or until lightly charred. Remove
and place tomatoes through a food mill into a small-sized bowl. Set
aside.
In a large sauté pan add remaining olive oil
and heat until warm. Add the garlic and gently cook until soft. Add
anchovies and mash with the back of a wooden spoon. Add hot pepper
flakes, tomato paste, red wine, capers, and olives and cook very slowly
on medium heat, stirring continuously, for about 5 minutes. Add the
roasted tomato sauce to the mixture and simmer for 1 hour over medium
heat. Lightly season with salt and pepper to taste.
Bring 5 quarts of water to a boil. Add 1 t. salt and
stir in pasta so that it doesn't stick to the bottom of the pan. Cook
for 9 to 10 minutes, or until firm to the bite.
Drain the pasta and toss with the tomato anchovy-caper
sauce. Serve immediately.
Serves 4
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RISOTTO
WITH FRESH FLORIDA TOMATOES
PROSCIUTTO, AND PEAS
Arborio is a short grain rice from the Po River valley in northern Italy
and is used in risotto. Risotto is a northern Italian classic dish in
which the rice is gently cooked with small amounts of liquid added a
little at a time. It should end with a creamy consistency, but be firm
to the bite. This dish displays a bright, summery tomato color and flavor,
accented with delicate sweet green peas. Serve as an entrée with
a simple green salad.
2 T. tomato paste
6 cups canned light chicken broth
2 T. olive oil
4 T. butter
1 large leek, all but 2 inches of greens, thinly sliced and washed
2 cups Italian Arborio rice
1 cup dry white wine
4 medium firm, ripe, Florida tomatoes, peeled, seeded and diced
1 10-ounce package frozen peas
1 pound prosciutto, thinly sliced and julienne
1/3 cup Parmesan cheese, grated
4 T. Italian parsley, finely chapped
Salt and freshly ground black pepper
Mix the tomato paste and chicken broth in a medium-sized saucepan.
Keep warm over medium-low heat.
In a large skillet warm the olive oil and butter together over medium
heat. When the butter foams, add slices of leek, cook until soft and
tender. Add rice and stir until well coated. Add wine and stir until
it is almost absorbed. Add ½ cup of the chicken broth, and stir until
broth is almost absorbed, Continue stirring the rice adding remaining
broth ½ cup at a time, for 10 to 20 minutes. The result should be very
creamy but firm to the bite.
Add tomatoes, peas, prosciutto and Parmesan to the rice. Salt and
pepper to taste and cook for another 4 to 5 minutes.
Stir in Parmesan cheese and parsley and serve immediately.
Serves 6
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