| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| maccheroni orchidee dell'eolie macaroni "orchids of the eolians" from Ristorante Filippino, Lipari ingredients: 1 pound farfalle or gemelli 1 pound ripe tomatoes 1/4 cup salt-packed capers and caper flowers 2 tablespoons peeled almonds 2 garlic cloves 20 basil leaves 6 mint leaves 3 anchovy filets 1/4 cup extra virgin olive oil 2 tablespoons grated pecorino cheese salt and freshly ground black pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Bring a pot of salted water to boil and add the pasta. In the mean time, either by hand or in a food processor, chop the tomatoes, capers, almonds, garlic, basil, mint and anchovies. When the pasta has cooked al dente, drain and put it in a large salad bowl. Add the chopped ingredients along with the olive oil and grated pecorino cheese, then toss. Salt and pepper to taste, toss again and serve immediately. This recipes calls for caper flowers, hence the name orchids of the eolians. Caper flowers are an impossible ingredient to find except when capers are in season and only where they are grown, and can easily be omitted from the recipe. Sincere thanks to Antonio Bernardi of Ristorante Filippino for this recipe. |
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