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    Sunday, November 20, 2011

    A Rick Stein Inspired, Sardinian Tomato Pasta Sauce

    There is something really special about Rick Stein, I think you don’t even have to be a Passionate Cook/Foodie to enjoy his Television programmes. I can even get my husband to watch somewhat grudgingly and he has to admit, he enjoys the programme.
    Not only is Rick a wonderful inspirational chef, but he seems to really love having a good time. Not adverse to the odd drink or two as well..A Bon Vivant you might say.
    Anyway thanks to Food TV and Prime we have a lot of Rick to watch.
    Repeats of course but like any good TV programme or movies. They frequently improve with any re-viewing.
    So The Mediterranean Escape episode this week has Rick in Sardinia and Sicily.

    So many so, so simple dishes. Not recipes as such. Just a wonderful feel for great flavours.
    My mouth was watering.

    This recipe is from Sardinia and the sauce is for Skate Wings Antipasto Dish
    It is served at room temperature.
    I didn’t have any skate wings on hand but thought that the sauce could be good over spaghetti. I was right. It was wonderful.

    There is a Southern Italian Dish called Scapece, which is marinated flounder, have a look here

    Both of these dishes make great antipasti. I think this Skate wing dish could transfer to flounder or sole. Will try this at some stage.

    Anyway here is the sauce, a little bit of sweet, sultanas… and a little bit of sour, vinegar.
    I like to use White Balsamic Vinegar, it has a little extra sweetness, complements the saltiness of the capers
    1/4 cup of good Olive oil
    3 cloves garlic, chopped finely
    2 tablespoon capers
    2 bay leaves
    3 tablespoon chopped parsley
    1 teaspoon chili flakes
    1 400 gms can of tomatoes
    Handful of Sultanas
    Good slosh white balsamic vinegar

    Add the oil to a pan over medium heat
    Add garlic
    Let it cook for a minute or two don’t let it burn
    Add parsley, chili flakes and bay leaves
    Careful it will spit a bit
    Then add the capers
    Cook for a couple of minutes

    Add tomatoes toss well
    Taste and add salt and freshly ground black pepper 
    as much as needed

    Throw in the sultanas
    And the vinegar
    After a couple of minutes
    It is done
    So while you are doing this
    Cook your spaghetti in boiling salted water,
    to the manufacturers specifications
    and when it is al dente (about 8-9 minutes)
    Add the pasta to the sauce
    Toss well
    And serve

    Now if you want to do the skate
    Gently poach the skate for a couple of minutes
    Remove the skin and any bones

    In a serving dish
    Put half of the sauce in the dish
    Lay the fish on the top
    Cover with the rest of the sauce
    Leave to cool to room temperature
    Will be trying this shortly, with flounder I think.

    1 comment:

    Barbara said...

    Nice looking recipe Gilli. Rick Stein is on our TV all the time. I've seen most of the programmes but never tire of watching them a second time.