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Saturday, April 08, 2006

Saturday Beefcake

Colin Egglesfield is such a hard act to follow. It takes a village. Well, maybe not a village but how about ...?

And this week's primo piatto before that multiple course entree is a version of the Italian classic named for whores. Not a big stretch.

Spaghetti alla Puttanesca

400 grams of Spaghetti
50 grams of sliced black olives (spicy semi-bitter)(pitted and sliced)
50 grams of sweet butter
4 filets of anchovy (chopped and de-spined)
2 cloves of garlic (sliced)
spoonful of capers
spoonful of parsley
200 grams of ripe tomatoes (sliced into sections)
olive oil, salt

1. saute the garlic and anchovy in a bit of oil and the butter.
2. In sequence add the capers, the olives and finally the tomatoes and then let the mixture cook over low heat for 15 minutes.
3. Of course, the spaghetti has been cooking and when it's ready marry it well with the above sughetto.
4. Garnish with the chopped parsley.

See last week's first course for how far you can go with this.

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