Archive for September, 2010
So I made a killer fava potato purée today. Served it with seared black kale, organic fennel and pencil asparagus. The purée was easy. Fresh shucked fava bean, whole cloves of toasted garlic, virgin olive oil and Yukon golds. I cooked the potatoes in water till soft and whipped ‘em up with the chopped shucked [...]
So quick Puttanesca method for you guys… Love this pasta. Choose Penne or even Bucatini for this sauce.
Puttanesca (the pasta of the whores)
Capers from Pantelleria, anchovies packed in salt, Gaeta and green Sicilian olives, chunky tomato sauce, shaved garlic, oregano and s spicy EVOO.
Lightly chop the capers and olives.
Put your EVOO over medium heat [...]