Subject: Salsa Pizzaiola
From: Unicorn (unicorn@indenial.com)
Date: Sun May 28 2000 - 02:21:45 EDT
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true one from reader Jenny Clarke, who says "Well, I think
it's funny!"
My brother walked into the kitchen and saw something that looked like
a slug on the draining board. Gingerly he edged round the kitchen
table and reached for a cleaver. Slowly he approached the sink,
raised the cleaver above his head and brought it crashing down onto
the helpless creature, smiting it in two. Finally he raised the
courage to look at what the cause of his actions had been. My brother
- a youth who would pull the wings off flies and tie earthworms into
knots - had killed a pickled gherkin.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This ubiquitous sauce, whose name means "in the style of the pizza
maker's wife," is used on all types of meat, seafood, fowl, and
vegetables in southern Italy, even though it's most renowned
application is as the sauce for pizza.
Salsa Pizzaiola
2 Tbs (30 ml) olive oil
1 large onion, finely chopped
2 - 4 cloves garlic, finely chopped
4 cups (1 L) canned Italian tomatoes, not drained
1/4 cup (60 ml) tomato paste
1 Tbs (15 ml) dried oregano
1 Tbs (15 ml) chopped fresh or 1 tsp (5 ml) dried basil
1 bay (laurel) leaf
1 tsp (5 ml) sugar
Salt and freshly ground pepper to taste
Heat the olive oil in a large pot over moderate heat. Cook the onions
until tender but not brown, about 5 minutes, stirring frequently. Add
the garlic and cook for 1 minute. Add the tomatoes with their liquid
along with the remaining ingredients. Bring to a boil, then reduce
the heat to very low and simmer uncovered for 1 hour, stirring
occasionally and breaking the tomatoes into small pieces with a wooden
spoon. The sauce should be thick and smooth, and may be pressed
through a strainer or processes in a food processor to the desired
consistency if necessary. Makes about 3 cups (750 ml).
This archive was generated by hypermail 2b28 : Thu Jun 01 2000 - 00:00:03 EDT