Pizza Today - January 2017 - 40

A half handful of fresh herbs (torn basil,
oregano and thyme)
Salt and pepper to taste
Heat a large pan with the olive oil. Start to
sweat the onions then add the garlic. (Tip:
adding your herbs - whether fresh or dry -
at this point really brings out their maximum
flavor.) Sauté for 2 minutes and then add the
rest of the ingredients. Bring to and let simmer
for just 5 minutes. For more of a tomato sauce
version add 12 ounces of tomato sauce or
purée.

Some of the attractions of a pasta
puttanesca are its amazing aroma and
contrasting flavors. It boasts salty and
pungent flavors from the capers, olives
and anchovies. When combined with the
sweetness of garlic, onions and tomatoes
it makes customers salivate. If you can get
them to try it, that is.
As creative chefs and culinarians
have learned to push the envelope with
traditional dishes, we now have new ways
to look at taking this old classic (which
is perfect and amazing on its own merit)
and use it in a variety of ways and perhaps
make some of our own alterations to
elevate this sauce into a new variation.
Let's start with my own version
of the sauce, which would be perfect

tossed with spaghetti or any pasta of your
choice. One of the rustic aspects of this
recipe is that there is not necessarily an
exact or precise measurement -- dice
sizes vary and the sauce uses ingredients
that are often kicking around the kitchen.
Adjust my measurement to fit your liking.
For example, if you enjoy the flavor of
anchovy but don't like biting into them,
use anchovy paste.

Puttanesca Sauce
1/3 cup extra virgin olive oil
1 large medium onion, diced
6 cloves of garlic, chopped
3 tablespoons capers, drained
1½ tablespoons anchovy paste
3 cups coarse chopped roasted tomatoes
½ cup pitted black olives, halved
½ cup Kalamata olives, pitted and halved
4 0 / P I Z Z AT O D AY. C O M / J A N UA R Y 2 0 1 7

Now you are ready to toss this with a
pound of freshly cooked pasta for an awesome meal.
We can also take this basic puttanesca
recipe and use it as a base for some other
recipes that I'd love to share with you:
* The great flavors and ingredients in
our puttanesca sauce makes a wonderful
pizza. Adding these cooked-down ingredients carefully atop a Margherita pizza
brings an amazing new balance to an old,
delicate favorite for a new creation I call
Pizza Margherita alla Puttanesca.
* Reducing the puttanesca sauce down
a little bit creates a more concentrated,
intense flavor profile for a puttanesca
bruschetta. Adding other toppings, such
as a traditional bruschetta topping and
olive tapenade or an artichoke pesto,
makes for a phenomenal bruschetta trio.
* While a spaghetti puttanesca is excellent accompanied by poultry, pork or beef,
it's equally great (or better) served with
seafood. When I'm making a seafood puttanesca, I like to lighten the basic recipe
by thinning the sauce out with 1½ cups
of white wine. This would be excellent
to simmer shrimp, scallops, swordfish,
other firm fish, as well as shellfish or any
combination of your liking. If you want to
use a more delicate fish, such as Chilean
sea bass, haddock or cod, then poaching
the fish in the wine drenched puttanesca
sauce would be the ideal cooking method.
Simply spoon the ingredients atop the
fish just before serving.
* Okay, we're going way outside the
box on this one. I hope you take this
culinary journey with me. Your taste buds
will thank you. Carbonara puttanesca
can be done and it's almost euphoric.

Like puttanesca itself, pasta carbonara
has several variations designed to suit
the diner. While you can completely
combine the two recipes, I prefer to top
my pasta carbonara with my puttanesca
sauce, allowing the diner to decide to
mix in or keep it separate to a degree. For
this particular dish, I prefer a pappardelle
pasta. But, as always, use what you prefer
or have in house.
While pancetta is often used, I personally love using bacon simply because I
love the smoky flavor (which you won't
have in pancetta).

Carbonara Sauce
½ pound bacon, cooked and chopped
2 tablespoons olive oil
4 cloves garlic, minced
1 pound cooked pasta (of your choosing)
1/3 cup grated Parmesan
1/3 cup grated Romano
3 egg yolks
1 whole egg
¼ cup white wine (optional)
Salt and pepper, to taste
3 tablespoons fresh chopped parsley
½ cup fresh green peas (optional)
Heat oil in a large skillet to medium and add
garlic, cooked bacon and peas. Sauté for just a
couple of minutes while your pasta is hot and
draining. Add the hot pasta and remove from
heat so not to cook the egg too quickly. Beat
eggs, then add to your pasta while constantly
tossing.
Add back to a low heat for just a minute or
so and add in your grated cheeses, parsley and
salt and pepper, to taste.
White wine or some reserved pasta water
can be added into the dish to create a more
creamy texture. Plate your pasta dish and
spoon on a thick stripe of puttanesca sauce
over the carbonara, garnished with some
chopped parsley and grated Parmesan. A
skewer of grilled shrimp would finish this dish
off just perfectly.

There are a variety of ways to play with
your food. Now go try it and see what
suits your fancy! n
JEFFREY FREEHOF is a frequent Pizza
Today contributor, chef and restaurant
consultant.


http://www.PIZZATODAY.COM

Pizza Today - January 2017

Table of Contents for the Digital Edition of Pizza Today - January 2017

Pizza Today - January 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Third-party Delivery
Mascarpone
Puttanesca
Data Security
Online Ordering
The Road to Expo
Pizza Today on the Road: Persona Wood Fired Pizzeria
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - January 2017 - CT1
Pizza Today - January 2017 - CT2
Pizza Today - January 2017 - Pizza Today - January 2017
Pizza Today - January 2017 - Cover2
Pizza Today - January 2017 - Commentary
Pizza Today - January 2017 - 4
Pizza Today - January 2017 - 5
Pizza Today - January 2017 - Contents
Pizza Today - January 2017 - 7
Pizza Today - January 2017 - 8
Pizza Today - January 2017 - 9
Pizza Today - January 2017 - Contributors
Pizza Today - January 2017 - 11
Pizza Today - January 2017 - Expo Spotlight
Pizza Today - January 2017 - 13
Pizza Today - January 2017 - Interact
Pizza Today - January 2017 - 15
Pizza Today - January 2017 - Conversation
Pizza Today - January 2017 - 17
Pizza Today - January 2017 - Man on the Street
Pizza Today - January 2017 - 19
Pizza Today - January 2017 - Respecting the Craft
Pizza Today - January 2017 - 21
Pizza Today - January 2017 - On Tap
Pizza Today - January 2017 - 23
Pizza Today - January 2017 - Destinations
Pizza Today - January 2017 - 25
Pizza Today - January 2017 - Dough Doctor
Pizza Today - January 2017 - 27
Pizza Today - January 2017 - 28
Pizza Today - January 2017 - 29
Pizza Today - January 2017 - Third-party Delivery
Pizza Today - January 2017 - 31
Pizza Today - January 2017 - 32
Pizza Today - January 2017 - 33
Pizza Today - January 2017 - Mascarpone
Pizza Today - January 2017 - 35
Pizza Today - January 2017 - 36
Pizza Today - January 2017 - 37
Pizza Today - January 2017 - Puttanesca
Pizza Today - January 2017 - 39
Pizza Today - January 2017 - 40
Pizza Today - January 2017 - 41
Pizza Today - January 2017 - 42
Pizza Today - January 2017 - 43
Pizza Today - January 2017 - Data Security
Pizza Today - January 2017 - 45
Pizza Today - January 2017 - 46
Pizza Today - January 2017 - 47
Pizza Today - January 2017 - Online Ordering
Pizza Today - January 2017 - 49
Pizza Today - January 2017 - 50
Pizza Today - January 2017 - 51
Pizza Today - January 2017 - The Road to Expo
Pizza Today - January 2017 - 53
Pizza Today - January 2017 - Pizza Today on the Road: Persona Wood Fired Pizzeria
Pizza Today - January 2017 - 55
Pizza Today - January 2017 - 56
Pizza Today - January 2017 - 57
Pizza Today - January 2017 - 58
Pizza Today - January 2017 - 59
Pizza Today - January 2017 - 60
Pizza Today - January 2017 - Product Showcase
Pizza Today - January 2017 - 62
Pizza Today - January 2017 - 63
Pizza Today - January 2017 - Pizza Today Yellow Pages
Pizza Today - January 2017 - 65
Pizza Today - January 2017 - 66
Pizza Today - January 2017 - 67
Pizza Today - January 2017 - 68
Pizza Today - January 2017 - 69
Pizza Today - January 2017 - 70
Pizza Today - January 2017 - 71
Pizza Today - January 2017 - The Marketplace
Pizza Today - January 2017 - 73
Pizza Today - January 2017 - 74
Pizza Today - January 2017 - 75
Pizza Today - January 2017 - 76
Pizza Today - January 2017 - 77
Pizza Today - January 2017 - 78
Pizza Today - January 2017 - 79
Pizza Today - January 2017 - 80
Pizza Today - January 2017 - Reader’s Resource
Pizza Today - January 2017 - Trending Recipe
Pizza Today - January 2017 - Cover3
Pizza Today - January 2017 - Cover4
Pizza Today - January 2017 - PE1
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