Tuesday, November 2, 2010

Spaghetti alla Puttanesca...

Spaghetti alla Puttanesca...


Spaghetti alla Puttanesca est un plat de pâtes italien
épicé, piquant, un peu salée que les experts culinaires considèrent comme moderne. Les ingrédients sont typiques de la cuisine méditerranéenne.


Ingrédients:

Pour 4 personnes

400 g de spaghettis
150 g d'olives noires
50 g (3 c. à soupe.) de beurre
2 gousses d'ail, hachées
1 c. à soupe. câpres
1 c. à soupe. persil
200 g de tomates italiennes pelées, épépinées et coupées en dés
125 ml d'huile d'olive
1 filet d'anchois par portion
Parmigiano Reggiano


Méthode:

Cuire et égoutter les pâtes;
faire chauffer doucement l'huile et le beurre;
ajouter l'ail, les câpres et les tomates et cuire à feu moyen pendant 15 minutes;
Verser le mélange sur les pâtes cuites égouttées, saupoudrer de persil, garnir d'olives, ajouter le parmesan et servir.


Spaghetti alla puttanesca is a spicy, tangy, somewhat salty Italian pasta dish that culinary experts regard as modern. The ingredients are typical of Mediterranean cuisine.

Ingredients:

For 4 servings

400 g spaghetti
150 g black olives
50 g (3 tbsp.) butter
2 cloves of garlic, minced
1 tbsp. capers
1 tbsp. parsley
200 g  Italian peeled, seeded and diced tomatoes
125 ml olive oil
1 anchovy fillet per serving 
Parmigiano Reggiano cheese 

Method: 

cook and drain the pasta;
gently heat the oil and butter;
add the garlic, capers and tomatoes; cook over medium heat for 15 minutes;
pour the mixture over the cooked drained pasta, sprinkle with parsley, garnish with olives, add the Parmesan and serve.






As some of you probably know, the name of the sauce comes from the word puttana, which means "whore". The dish is also sometimes called by the slightly more genteel name of pasta alla malafemmina, which loosely translates into something like 'naughty lady' or even ' evil woman' or just 'streetwalker'. It is also known by the even more euphemistic pasta alla belladonna--'beautiful woman'. I've always heard two stories about where the name comes from. One is that the name is a tongue-in-cheek allusion to the 'lusty' nature of the sauce. The other is that being very quick to make, this dish was favored by professional ladies because it could be prepared and eaten between 'shifts'. The dish is probably Neapolitan in origin, although some think it may be Sicilian. But stories abound about how the dish got its name.

Sommelier...

Nero D'Avola

Nero d'Avola, also known as the Calabrese is an Italian red wine grape. Unlike his nickname Calabrese (Calabrese), it is found only in Sicily.

Ruby red colour, with a bouquet of ripe fruit. It has a balanced and intense flavour.


Le Nero d'Avola, connu aussi sous le nom Calabrese, est un cépage rouge Italien. Au contraire de son surnom de Calabrese (Calabrais), il ne se trouve qu'en Sicile.

Robe rouge rubis, avec un bouquet de fruits mûrs. Il a un goût équilibré et intense.