Monday, 26 October 2009
Friday, 23 October 2009
Smoky Puttanesca
Saving this for re-use, sharing... and also asking for more puttanesca recipes, or ideas for things to try with this one; it was good, but not quite what I was going for.
Sauteed for ~3 mins:
6 cloves of garlic diced (well all right; 12. But they were tiny little things and hardly counted for half.)
Half a large Spanish onion, diced.
1 tin smoked sardines. (no anchovies :( )
1 chipotle in adobo, diced, and a bit of the adobo sauce from the tin.
Added, then simmered for ~20 minutes:
1 small tin of tomato paste + 3 tins of water.
1 medium tin of chopped fire-roasted tomatoes.
about a glass of red wine.
about a tablespoon of smoked paprika.
20 black olives, chopped.
3 tablespoons of capers.
Those chipotles are hell-on-wheels, but I think it needed a bit more hot. Liked the various smoky flavours running through it. The rough source baseline recipe called for crushed tomatoes rather than paste and water, but you work with what you've got...
Sauteed for ~3 mins:
6 cloves of garlic diced (well all right; 12. But they were tiny little things and hardly counted for half.)
Half a large Spanish onion, diced.
1 tin smoked sardines. (no anchovies :( )
1 chipotle in adobo, diced, and a bit of the adobo sauce from the tin.
Added, then simmered for ~20 minutes:
1 small tin of tomato paste + 3 tins of water.
1 medium tin of chopped fire-roasted tomatoes.
about a glass of red wine.
about a tablespoon of smoked paprika.
20 black olives, chopped.
3 tablespoons of capers.
Those chipotles are hell-on-wheels, but I think it needed a bit more hot. Liked the various smoky flavours running through it. The rough source baseline recipe called for crushed tomatoes rather than paste and water, but you work with what you've got...
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