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sauces [2017/05/04 19:35] Leslie Cambias [Basic Brown Sauce] |
sauces [2020/08/02 19:57] (current) Jim [Red Pesto by Jim Cambias] |
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| - | It is a rich sauce and only a couple of tablespoons of it per serving are needed. If needed, thin it out with a very little hot pasta water to serve. | + | It is a rich sauce and only a couple of tablespoons of it per serving are needed. If needed, thin it out with a very little hot pasta water. |
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| See under [[Seafood#Remoulade Sauce]] in Seafood. | See under [[Seafood#Remoulade Sauce]] in Seafood. | ||
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| + | ====Red Pesto by Jim Cambias==== | ||
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| + | This recipe is from //Bon Appetit// magazine, but of course I had to tinker with it a little bit. It is absolutely delicious, loaded with //umami// from the anchovies and tomatoes. In my house I can't prepare it in advance or save leftovers because people will just eat the sauce with a spoon when my back is turned. So I guess you have to make it right before dinner. | ||
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| + | For a supper in honor of Italian Tricolor Day (January 7), serve three kinds of pasta, one with red pesto, one with green pesto, and one with butter and cheese. | ||
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| + | //Ingredients// | ||
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| + | *Anchovies, 1 small can (Original recipe calls for just 6 anchovies, but why not use them all?) | ||
| + | *2 Fresno red chili peppers, split and seeded | ||
| + | *Garlic, 4 cloves, smashed | ||
| + | *Lemon Juice, 3 tablespoons (or the juice of half a lemon) | ||
| + | *Olive Oil, 3/4 cup (//Bon Appetit// specifies extra-virgin olive oil, but with all the garlic and anchovies I think any flavor subtleties will be lost, so you may as well use the cheap stuff.) | ||
| + | *Parmesan Cheese, grated, 3 ounces or 1/2 cup | ||
| + | *Pecans, 1/2 cup (Original recipe calls for walnuts.) | ||
| + | *Salt, 1/2 teaspoon or to taste | ||
| + | *Sun-Dried Tomatoes, 1/4 cup (//Bon Appetit// uses 3 tablespoons of double-concentrated tomato paste.) | ||
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| + | //Directions// | ||
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| + | Pour the olive oil into a saucepan, then sauté the anchovies, garlic, and nuts until the garlic begins to turn golden. Chop the tomatoes and add, cook a little longer but do not let the garlic get scorched. | ||
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| + | Put all the contents of the pan, including the oil, into a blender or food processor. Add the remaining ingredients (chiles, lemon, cheese, and salt) and puree until it forms a thick paste. | ||
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| + | Serve with spaghetti or fettucini, mixing the sauce thoroughly with the pasta. Also works well on pizza. | ||
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