Subj: Lisa's Perciatelle alla Checca
From: SHEE WOLF
Perciatelle is a type of shape of pasta that i find goes well with this fresh "raw" sauce. I
have enjoyed experimenting and modifying the ingredients to this sauce by the addition
of different cheeses;
Add to a bowl:
7-8 canned Roma tomatoes (no juice)
dice the tomatoes in the bowl
2 loosley packed cups of roughly chopped
fresh basil leaves
10-12 fresh--not canned black Italian/
Greek olives cut them in 1/2 and
remove pits
1/4 cup of finest extra-virgin olive oil
1+1/2 tsp of dried red pepper flakes
2 cloves of fresh chopped garlic
3 shakes of garlic powder-not salt(opt)
salt & pepper to taste
Cover Bowl.
Grate 3/4 cup of Fresh Smoked Mozzarella
cheese
Grate Fresh finest Parmeggiano Reggiano
you can find
Cook pasta until al dente.
Strain pasta & put pasta back in pot on lowest heat on stove; quickly add sauce in bowl
and both cheeses; toss quickly and well until cheeses and sauce have blended;
remove from stove and place pasta into beautiful large serving bowl.
Add some extra fresh & finely chopped basil to the top of the pasta just before serving &
ENJOY with a fine Italian Wine.
|