Finalemente! I have been so busy moving from the west coast to the east coast that I have had no time to blog or even cook much. Now that my boxes are all unpacked it is time to start restocking the pantry and get to cooking.
Today I made a fresh batch of what I like to call Crazy Calabrese Sauce. It is a spicy mixture that goes great on everything from bruscetta to plate full of pasta and sauce.
I make this sauce in a Bimby (Thermomix) so I will give a modified recipe for the stove top and the Bimby recipe at the end.
5 Large cloves garlic
1 Pound hot peppers, stems removed (I use whatever I have around, even Habaneros!)
4 Anchovy fillets
2 Tablespoons Red Wine Vinegar
3.6 Ounces Extra Virgin Olive Oil
2 Tablespoons Kosher salt
Puree all ingredients in a food processor until very paste like. Then simmer, covered for about 10 minutes.
Pour into a glass jar and cover with more olive oil and refrigerate. It is best if you let it sit for a week but it is ready for use as soon as it is made!
This stores well in the back of your refrigerator for many months. The main thing to remember is to keep it covered with olive oil and use clean utensils in it.
Original:
5 Garlic cloves
400 grams hot peppers
4 anchovies
100 grams olive oil
.050 grams red wine vinegar
2 spoons salt
Puree in Bimby until a paste. On speed 2, cook 11 minutes at 100 degrees. Ready to jar!
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