maccheroni orchidee dell'eolie

macaroni with caper flowers


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
      
   sea salt
     
    freshly ground black pepper
method

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.
LA CUCINA EOLIANA E SICILIANA
                                                           the food of the eolian islands and sicily


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