Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Peel the tomatoes and concassed them finely 2. Rinse the capers under running water to remove the excess salt 3. Dry them and chop them roughly with a knife 4. Take the pitted olives and crush them by pushing them down with the blade of a knife 5. Wash, dry, and chop the parsley 6. Bring a pot of water to a boil to cook the pasta, salting it to taste once boiling 7. In the meantime, add the oil, whole peeled garlic cloves, chopped dried chilli and anchovies 8. To a large frying pan 9. add the rinsed capers 10. Brown over medium heat for 5 minutes, stirring often, so the anchovies dissolve and release all their aromas 11. Mash the peeled tomatoes slightly 12. Add them to the pan. 13. Stir with a spoon and cook for another 10 minutes over medium heat 14. Meanwhile, cook the spaghetti until it’s al dente 15. Once the sauce has cooked, remove the garlic cloves 16. Add the crushed olives 17. Season the sauce with the chopped parsley 18. When the pasta is al dente, drain it and pour it directly into the pan 19. flipping it in the pan for 30 seconds, just enough time to allow all the flavours to meld together 20. Your spaghetti alla puttanesca is ready to serve hot

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