The recipe that I propose today is a recipe for Christmas. It 's true that Christmas is still far away (at least for me, not for the shops ...) but the inspiration I received from Voiello that will shortly have dinner with a Christmas theme that you can participate (hoping to be selected) by sending a recipe for pasta that has just connected with Christmas.
I thought then that a Natale on Christmas Eve in Naples they eat a traditional dish that is the pizza with escarole and a famous chef of Ischia, Free Iovine, owner of the restaurant "Il Melograno " had brought in a revised version, combining the same ingredients with pasta.
The recipe (in the book of Alba Pezone " Pasta. flavors and fragrances from the South", published by Gambero Rosso) that I used was just then that of this good cook, I only slightly modified.
Here is the recipe:
Mafaldine cream of escarole
To 4:
Mafaldine (or Reginette) 350g
endives 2
capers 50g black olives from Gaeta
100g pine nuts 1 clove garlic 50g
chilli olive oil
salt
Select and wash endive. Blanch for a few minutes in salted water. Drain retaining one or two coffee cups of cooking water and whip with a little cooking oil and water itself. Allow to cool.
Cook the pasta in the meantime, heat four tablespoons of oil in a frying pan, you cook the garlic and chilli into small pieces. Once the garlic golden, add the cream of escarole, which have been pitted olives, the capers and pine nuts (at most one can add soaked raisins) and cook over medium-low for a few minutes.
Drain the pasta and toss in the sauce for about a minute.
creaming the end you can also add 1:00 to 2:00 tablespoons of cooking water to make it all creamy and / or half a teaspoon of anchovy sauce to taste the sweetness and sharpen cream of escarole.
The dish is very balanced, tasty and light and can be served in the Christmas Eve dinner before enjoying the main food groups of fish. Or any other occasion you like ...
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