Sunday, June 24, 2007

Here’s a nice Sunday recipe while we wait on the test scores to be announced. You guys can cook it if you want, and they say all restaurants have these tomatoes. MMhh, bet they’ve not visited this neck of the woods.

Anyway, this recipe comes from Texas Monthly. Enjoy!

I must go bathe and get back to announce the final results. Then we’ll get into some more blogging.

What are we up for?

I’ve left a comment on “April Count” and I’d enjoy a little help on it. Please read if you’re interested.

Spaghetti Rivaldo
From La Griglia, Houston.

4 oz. extra virgin Italian olive oil
3 large cloves garlic, minced
1 small yellow onion, finely chopped
4 Tbs. capers, rinsed
1/3 cup black pitted olives, rinsed
1/3 cup green pitted olives, rinsed
1 35 oz. can Vallone* tomatoes
1 tsp. sugar
pinch dried oregano
pinch crushed red pepper flakes
3 Tbs. olive oil
8-10 anchovy fillets, drained
1/4 cup fresh parsley, finely chopped
1 1/2 lb spaghetti, fedelini or linguine
freshly grated parmesan cheese

In a thick, medium sized pot, saute the onion in 4 oz. olive oil over medium heat, stirring for 3 minutes. Add the garlic, capers, and olives and saute, stirring over moderate heat for 2 more minutes. Add tomatoes and juice from can, stirring and breaking the tomatoes. Add sugar, oregano and crushed red pepper flakes, stirring all the while. Cover and simmer over moderate heat for 10 minutes, stirring now and then. Add the anchovy broken into pieces, the extra virgin olive oil and the parsley and stir well. Pour sauce over “al dente” cooked pasta in individual bowl. Toss well and add grated parmigiano. Toss again and serve immediately. Serves 6.

* Vallone tomatoes are available at all restaurants and Rice Epicurean Markets.

6 comments:

Anonymous said...

This sounds like a very good recipe, and I make a very good sauce...if I do say so myself. Thank you so much. Earlier today I came across a recipe for "Apricot-Glazed Ribs" which sounds really good. If you like, I'll send it along.

Veritas et Fidelis Semper

De'on Miller said...

You're killing me! I'd love it!! I'd love it more if you could come over and make them for me!!! ;) I'm not that swift at cooking, but I so love eating!!

Anonymous said...

On the way, ma'am. My Grandmother made the BEST sweet and sour sauce for ribs that I have ever had, but like most of my relatives she never wrote it down. As with all great cooks, she would just smile and say "Oh, you just add a little of this and a little of that". I've yet to be able to come close.

Veritas et Fidelis Semper

De'on Miller said...

Yes, they are the best cooks, though they are certainly of no use to me!!!

My grandmother has a few things written down. The sizes are different in some of the packaging now, like her awesome recipe for Texas Millionaires!

Anonymous said...

My curiosity is tweaked. What, please, are "Texas Millionaires"? I have a feeling they're delicious. Up here there's "Beaver Tails", which are a light pastry that's shaped like...you guessed it...deep fried, and then dusted with cinnamon and sugar while still warm. Mmmmmm!

Veritas et Fidelis Semper

De'on Miller said...

They are candy made of whole pecans, caramel, and chocolate. They are divine! Turtles are a similar candy, but they have cashews as well, which I also love. But the nuts aren't whole. That does make a difference.