Charlie Bertsch (cbertsch) wrote,
Charlie Bertsch

Daring Sauce of Vaguely Sicilian Origin, Version 2.0

I can't stand on my foot for very long still, so tonight's recipe had to be fast. Not that the one I posted here recently was that time-consuming. It's just that the new version is especially simple:
•Bring water to a boil and add the dried pasta of your choice
•Chop a large onion
•Open a can of anchovies in olive oil and pour the contents into a cast-iron pan
• Turn on the heat to medium-high
• Add the onion pieces
• Take a try pasilla or ancho pepper and cut it into bite-sized pieces, taking care to retain the seeds
• Combine the dried pepper with two or three handfuls of the tree nut of your choice. I used cashews tonight, to excellent effect
• Chop the pepper and nut mixture in a mini-Cuisinart or equivalent. Or mash them up with a mortar and pestle. You'll know they're sufficiently mixed when the nut pieces start to turn reddish
• Once the onion has turned translucent, turn he heat down to low and add two or three handfuls of raisins
• Cook the raisins, onion and anchovies for a few minutes on low, stirring frequently to prevent the raisins from burning
• Add white wine to cover the bottom of the pan and turn up the heat to medium high again
• Once the wine is hot and bubbling, stir in the pepper and nut mixture
• Since the nut pieces will rapidly absorb liquid, it is important to turn the heat down to low very soon after they have been added to the pan. Stir frequently
• Continue to cook for several more minutes, until half of the liquid is gone
• Add a few spoonfuls of the boiling pasta water to the pan
• Once again, cook on low until half the liquid in the pan has evaporated
• Turn off the heat
• Add the juice of two or three lemons
• Cut a handful or two of mint leaves into smallish pieces, taking care to discard the stems
• Add the mint leaves to the pan and stir
• Serve over pasta with pecorino romano or an equivalent hearty, dried cheese.
This may not sound like an impressive sauce, but the combination of strong flavors is seductive, particularly on a hot summer's day like today was here. Also, it tastes great at room temperature.
Tags: food, recipe

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