Serafina_JoshGreen2.jpg
Photo by Tiffany Ran
Yesterday, Serafina and Cicchetti 's new executive chef Josh Green shared his culinary inspirations, and focus on Italian regional cuisine .

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A Recipe off the Serafina Specials Board: Pasta Puttanesca

Serafina_JoshGreen2.jpg
Photo by Tiffany Ran
Yesterday, Serafina and Cicchetti's new executive chef Josh Green shared his culinary inspirations, and focus on Italian regional cuisine. Today, he shares a recipe for a well-loved Italian dish that is currently on the specials board at Serafina, and soon to appear on the syllabus of a cooking class that Green plans to host at the restaurant. "This recipe should serve four generous helpings. However, it is a single recipe for me!" says Green on the recipe. So if you're so inclined, double or even triple the portions for a large Italian family.

See also:

Serafina and Cicchetti's New Executive Chef Josh Green Focuses Menus on Region Specific Cuisine

Puttanesca Sauce

serves 4 people, or one hungry chef

1 cup diced onion

1 Tbsp minced garlic

1 Tbsp chili flake

2 Tbsp chopped olives (mixed variety will add depth of flavor)

1 Tbsp chopped (rinsed) capers

3 anchovy fillets

3 cups tomato sauce

1 cup white wine

2 Tbsp extra virgin olive oil

1 Tbsp minced parsley

15 to 20 mussels

15 to 20 clams

8 oz rockfish

8 oz calamari

16 oz spaghetti

salt, to taste

2 tsp fresh cracked pepper

In a heavy bottomed sauce pan, sweat the onions, garlic, chili, and anchovies until translucent and aromatic. Add the olives, capers, and white wine. Allow the white wine to reduce and add the tomato sauce base and bring it to a simmer.

In a pot of water at a full boil, blanch the spaghetti for 5 minutes and add it to the tomato sauce base. The pasta will be undercooked at this point. However, we are going to finish the cooking of it in the sauce to absorb flavor and create a creamy texture in the sauce. Cook the pasta for about two more minutes in the sauce and add the mussels, clams, and rockfish.

Cook and stir lightly as to not break up the fish too much. Once the clams and mussels have opened, add the parsley and calamari and cook for another two minutes more to just cook the squid. Remove from the heat and serve with a drizzle of high quality extra virgin olive oil and cracked pepper.

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