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Piedmont Piedmont is offline
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Default Lidia's Italy Episode 221

Thank you so much!, that was extremely kind of you to post these recipes!


Nancy Young wrote:
> "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.
>
>