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Feb 23, 2014
Pasta Puttanesca with Gorgonzola Garlic Bread: re-blogging from Thibeault's Table
"Recipes are meant to be shared"...Ann Thibeault
Sunday, February 23, 2014
Pasta Puttanesca with Gorgonzola Garlic Bread
This is our favourite garlic bread.
Lots of butter and garlic and Gorgonzola cheese to put it over the top.
Served with Pasta Puttanesca. One of the easiest pastas to make.
This is one of those sauces that you don't really need an exact recipe for. Made to personal taste.
olive oil 5 or 6 Anchovies, chopped
2 large cloves of garlic, minced
Large can of quality Italian tomatoes, coarsely chopped
salt and pepper
oregano (fresh or dried)
Chili pepper (Optional)
Black olives Green Olives
Note: Capers are traditional in Puttanesca, but I don't care for capers so I sub in green olives.
Fresh Basil Heat 2 or 3 tablespoons olive oil. Add chopped anchovies and cook over medium heat until the anchovies break up. Add the garlic, cook for another minute. Add the tomatoes and a little oregano. Season with salt and pepper. Simmer for about 10 minutes and then add the olives (capers if using) and continue to cook until sauce has thickened, about ten minutes. Tear basil and add to sauce and serve immediately with your choice of long pasta.
1/4 cup butter 1/2 cup Gorgonzola cheese 1 to 2 cloves garlic Parsley Salt Pepper Fresh grated Parmesan cheese
Optional: Basil or Oregano
Cream the butter with the Gorgonzola cheese.
Mince garlic and add to cheese mixture. Add chopped parsley, and season with salt and pepper.
If using the basil or the oregano add now as well.
Leave loaf whole, but cut slices so that the loaf stays together. Spread cheese mixture in between each slice and reshape loaf. Sprinkle top of loaf with Parmesan cheese and wrap in foil. Place in 400°F oven for 10 or 15 minutes and serve hot.