Text 18374, 95 rader
Skriven 2008-12-25 09:53:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: CARLESS  81222
==========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> mini Disney Land) with an adjoining horse stable and bridal path

 DS> I know little girls just love their horses, but I'm pretty sure she's
 DS> planning on opening a _bridle_ path, right? [g]

I checked with her and yes you're right. She also thinks you have a
gross mind! [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ziti In Caper Olive Salsa Verde
Categories: Pasta, Sauces, Chilies
  Servings: 4

           Sauce
    2/3 md jar Goya capers
    1/2    jar Goya pitted green olives
           (with or without pimentos)
      4 TB olive oil
           juice of one lemon (watch
           for seeds)
      2    cloves of peeled garlic
           anchovies or tuna opt'l

Trattoria il Bodega: This one came out of sheer desperation. I was
stalking through the isles of the bodega by my work, where I usually
only buy cigarettes, at a totally loss as to what to make.

They have a small meat case but most bodegas don't. They had tomato
sauce but if you all don't know how to make a decent red pasta by
now you should switch off the macbook and just jump  out the window.
They had prepackaged mac and cheese but that isn't exactly what
we're up to here, is it?

Well then, what to make? Pasta seemed the clear choice. But how do
you both make a delicious meal and not just make what anyone with
even the most primitive cooking skills could make if threatened with
force?

Olives. Capers. Lemons. Red onions. Oh, yes! Salsa Verde.

Salsa verde, if you don't know, is just a green sauce. That's all
that shit means. How you get there is the fun part.

Some restaurants make salsa verde out of cornichons or roasted green
chiles or tomatillos or parsley. Since we're at the bodega, we're a
long way from anything like that.

What they did have was plenty good enough though and the end product
has ever bit as good as any salsa verde plate I have had anywhere in
the city. The key is to balance the oil with the acid with the salt,
which this sauce does in spades.

First start your water on the heat, then throw all of the above
ingredients into a blender/food processor, etc. and blend briefly in
pulses until everything is well incorporated. Don't over do it. The
chunkier it looks the better for aesthetic purposes.

Now cook pasta (I used Ziti that had a cooking time on the box of 10
minutes. I cooked it for 8 minutes and it was as perfect as shitty
bodega pasta can be) and drain. Toss in the salsa verde until
everything is well coated and then garnish with thin sliced red
onion or chopped olives or both.

Beware. This dish is a bit on the salty side because of all the
brined stuff. If you're on some sort of weird medical diet this is
not for you.

Additional words of advice: If your bodega has anchovies feel free
to add a few to the salsa verde puree. Also, tuna in oil is good as
a protein topper for this dish and adds real fake Italian zingo to
it. Inexplicably, neither of the bodegas I went to on the way home
had either of these items.

I sincerely wish that someone at Goya reads food blogs and convinces
the management to send me a check for this shit.

Posted by tom.murder.murder.marcyville


  From: Http://Groceryguy.Blogspot.Com  
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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