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Nancy Young Nancy Young is offline
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Default Lidia's Italy Episode 221


"Piedmont" > wrote

> There was also a spaghetti recipe also that had roasted red peppers,
> chopped olives, garlic that was browned, this one too if you would please
> be so kind!


Lidia's Family Table
Sauce of Green Olives and Roasted Red Peppers
(a 10 minute sauce)

1 pound jar roasted red peppers in brine or fresh roasted peppers
1 1/2 cups flavorful green or black olives, pitted
3/4 cup extra virgin olive oil, plus more for finishing
7 or 8 plump garlic cloves, sliced
1/2 teaspoon dried peperoncino (hot red pepper flakes)
Hot water from pasta-cooking pot
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano

Put a large pot of salted water on to boil.

Drain the roasted peppers, reserving 1/3 cup of the brine. Slice
them into 1/8 inch strips.

Puree the olives with 1/2 cup olive oil, pulsing to a paste.

Plunge 1 pound pasta into the boiling water 5 minutes before you start
the sauce.

Pour 1/4 cup of the olive oil into a big skillet, scatter the garlic
slices in the oil, set over medium heat. Cook for 1 1/2 to 2 min,
shaking the pan now and then, until the garlic is just sizzling.

Drop the peperoncino into the hot spot, let it toast for a minute,
then stir it in with the garlic.

Scrape olive paste onto a hot spot. Spread it out, let it cook
for a minute to carmelize lightly, then stir in with the garlic around
the pan.

Drop the roasted peppers in the center, spread them out and let
them start to sizzle and fry, about a minute.

Spill the reserved pepper brine into the skillet, stir everything
together, raise the heat slightly, and bring the brine to boiling.
Let it bubble and evaporate, shaking the pan and stirring until the
brine is gone and the vegetables start to sizzle and caramelize again.

Ladle 3 cups of the boiling pasta water. Stir and cook the skillet
sauce rapidly for 3 or 4 minutes (while the pasta is cooking). Reduce
the liquid by a third or so, then taste the sauce and add salt as needed.
Keep at a low simmer until pasta is ready.

When the pasta is done almost al dente, scoop it up and into the
skillet to finish cooking, adjusting with more pasta water or reducing
the liquid as necessary. Add the parsley during the initial tossing; off
the
heat, toss in the cheese and a tablespoon of olive oil just before serving.