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Old 14.03.2015, 19:43
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland

Margherita con l'anciova Siciliana! Very traditional sicilian pasta! the second picture is the same sauce served with stuffed gnocchi!

2 portions
5-6 tablespoons olive oil
1 roughly chopped garlic clove
2 fork-fulls of anchovies (you can leave this out if vegetarian)
3 tablespoons of tomato puree
1-2 ladles of starchy pasta water
2-3 tablespoons of a mix of pine nuts and raisins
1-2 tablespoons of sugar
400 grams tripoline pasta

pangrattata
1/2 cup of breadcrumbs
teaspoon of garlic powder
1-2 tablespoons of olive oil

hot frying pan - add the olive oil and garlic. once sizzling, add the anchovies and allow them to break down. then add the tomato puree and the starchy water to form a sauce. you can decide to add as much or as little of the water - depending on how thick you want the sauce. then add the pine nuts and raisins and also the sugar. this will balance the acidity of the tomatoes.
In the mean time, have boiling salted water. add tripoline / margherita type pasta and cook until al dente for 7-8 minutes. Add the pasta to the sauce and mix.

serve and top off with the pangrattata. to make the pangrattata, add the breadcrumbs to a hot frying pan with a little olive oil, garlic powder and crushed black pepper. allow it to toast but make sure it doesn't burn. sprinkle it on the pasta. used to be a substitute for parmesan.
Attached Thumbnails
post-photos-what-you-cook-bake-switzerland-10354176_10206250608615016_218073473073360754_n.jpg   post-photos-what-you-cook-bake-switzerland-11024218_10206259604159899_1117155747866558500_o.jpg  
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