Bistecca Alla Puttanesca Recipes

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BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)



Bistecca alla Fiorentina (Tuscan Porterhouse) image

This flagship, Tuscan steak is made from the region's Chianina breed of cattle which are prized for their tenderness and flavor. In typical Italian style, simplicity rules the day; little more than olive oil, rosemary, and salt are needed to highlight the rich flavor of the grilled meat. With Italian food, freshness and quality are top priority, so I use nothing less than choice porterhouse, and much prefer prime!

Provided by eat!

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 6

Number Of Ingredients 5

4 sprigs fresh rosemary, chopped
1 (2 1/2 pound) choice or prime porterhouse steak
3 tablespoons Tuscan olive oil
Moist, grey sea salt and freshly cracked pepper to taste
6 lemon wedges

Steps:

  • Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
  • Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
  • Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
  • Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
  • To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

Nutrition Facts : Calories 345.8 calories, Carbohydrate 1.5 g, Cholesterol 62.8 mg, Fat 29.6 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 9.8 g, Sodium 104.4 mg

SPAGHETTI ALLA PUTTANESCA, ITALIAN STYLE



Spaghetti Alla Puttanesca, Italian Style image

I first was introduced to this recipe when I was reading the book, "Belong to Me", when the main character "would have sold her soul" for a plate of this. I had to do further research and hours later, found a recipe that I was happy with sharing. There are American versions of this and Italian versions of this. The Italian version has you begin by reducing the anchovies into a paste, reducing their fishy taste. It also has you cook the sauce longer, mingling the flavours and reducing the tomatoes into their own paste. Although excellent the 1st day, it is even better the second so plan ahead to make more! And please, RESIST the urge to cover this with cheese! Italians customarily do not use cheese in this dish; the cheese overwhelms the sauce and makes the anchovies more pronounced, unbalancing all the delicate flavours you just worked so hard to create.

Provided by The_Swedish_Chef

Categories     One Dish Meal

Time 1h

Yield 2-4

Number Of Ingredients 8

1/2 cup extra virgin olive oil
6 anchovy fillets, chopped (NOTE ( I used a 2 ounce can of Reese Rolled anchovies with capers added. Drained the anchovy oil fr)
1/2 teaspoon garlic, finely chopped
1 (28 ounce) can whole peeled italian roma tomatoes, coarsely chopped (Do not drain! Avoid regular tomatoes. They don't hold up well in cooking, and tend to make your sauc)
1 pinch salt
2 teaspoons fresh oregano, chopped small (or 1/2 tsp dried oregano)
2 tablespoons capers (Rinsed well to remove the very salty brine)
8 -10 kalamata olives, pitted and julienned (Purists use unpitted olives. I use pitted, as they're easier to work with. If you get the unpitted v)

Steps:

  • Put all but 1 Tbs of the olive oil and the anchovies in a large skillet over a low heat and cook, stirring and mashing the anchovies until dissolved into a paste.
  • Add the garlic and cook for about 30 seconds, taking care not to brown it (garlic gets bitter if browned).
  • Raise the heat to a medium-high and add the tomatoes and juice, with a pinch of salt. When the sauce comes to a boil, turn the heat down and simmer until the tomatoes have reduced and separated from the oil. This will probably take 20-40 minutes.
  • Remove from the heat and set aside. If you want, you can now refrigerate the sauce and save for the next day.
  • Bring 4 quarts of water to a boil in a large pot, add 1 tbs of salt, and drop in the pasta all at once, stirring until the strands are submerged. If you have a smaller pot, you can use less than 4 quarts of water, but you must constantly stir the spaghetti for one minute.
  • When the pasta is almost done, return the skillet with the sauce to a medium heat, adding the oregano, capers, and olives. Simmer 3-5 more mins, no more. Cooking too long after capers and olives have been added will make sauce taste less fresh and more salty. (Trust me.).
  • When the pasta is cooked al dente, drain and toss with 1/2 cup of the sauce, to pre-flavour it and prevent it from sticking. Ladle pasta into serving dishes, taste sauce for salt, pour sauce over each serving bowl and serve at once.
  • This dish is also great when served with penne or fusilli.

Nutrition Facts : Calories 603.3, Fat 58.1, SaturatedFat 8.2, Cholesterol 10.2, Sodium 947.5, Carbohydrate 18.6, Fiber 6.4, Sugar 10.6, Protein 7.6

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

Capers and black olives give this tomato sauce a briny, unique flavor. Spaghetti noodles are preferable because they will trap the sauce ingredients.

Provided by Accepted in the Beloved

Categories     World Cuisine Recipes     European     Italian

Time 1h25m

Yield 12

Number Of Ingredients 14

3 (28 ounce) cans diced tomatoes
⅔ cup extra-virgin olive oil
1 white onion, diced
1 bunch fresh basil leaves, torn
1 tablespoon anchovy paste
6 cloves garlic, minced
1 tablespoon dried oregano
⅛ teaspoon baking soda
salt to taste
3 (6 ounce) cans pitted black olives, chopped
1 cup balsamic capers, drained
1 bunch parsley leaves, chopped
3 (16 ounce) packages spaghetti
1 teaspoon red pepper flakes

Steps:

  • Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

Nutrition Facts : Calories 626.3 calories, Carbohydrate 97.3 g, Cholesterol 0.6 mg, Fat 19.2 g, Fiber 8 g, Protein 17.6 g, SaturatedFat 2.8 g, Sodium 1184.2 mg, Sugar 8.2 g

SPAGHETTI ALLA PUTTANESCA



Spaghetti alla Puttanesca image

An easy-to-make classic Italian spaghetti recipe with strong tasty Mediterranean flavours and an interesting history!

Provided by Jacqueline De Bono

Categories     Main Course

Time 35m

Number Of Ingredients 11

400 g spaghetti ((14oz) I used spaghetti made by Rummo.)
3-4 tbsp extra-virgin olive oil
3-4 garlic cloves (thinly sliced or finely chopped)
6 to 8 anchovy fillets (finely chopped (Italians prefer salted anchovies but you can also use those in oil))
1 tsp Peperoncino flakes or 1- 1/2 a chopped peperoncino ((Italian red chilli pepper))
1 tbsp capers (drained and chopped. (Italians also prefer salted capers. If you use these rinse them under water before using them))
100 g pitted black or green olives ((3.5oz) I used taggiasca olives)
400 g Fresh sauce tomatoes (San Marzano or datterini) ((140z) peeled, deseeded and chopped.)
1 handful fresh parsley leaves (chopped)
Freshly ground black pepper.
Salt (for pasta and to taste)

Steps:

  • Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
  • Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
  • Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
  • Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)
  • Add capers, a bit of parsley and olives and stir to combine.
  • Add the peeled and chopped tomatoes, stir and bring to a bare simmer.
  • Cook pasta to just under al dente (about 1 minute less than the package recommends).
  • Drain pasta reserving 1 cup of the cooking water.
  • Add drained pasta to the sauce.
  • Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
  • Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
  • Sprinkle with some more parsley.
  • Season with salt and pepper as required.
  • Serve immediately.

Nutrition Facts : Calories 536 kcal, ServingSize 1 serving

SPAGHETTI ALLA PUTTANESCA



Spaghetti Alla Puttanesca image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound ripe tomatoes or peeled tomatoes (if in a hurry)
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 cloves garlic, sliced
4 anchovy fillets
2 ounces pitted and sliced black olives
1 tablespoon salted capers, rinsed and chopped
Pinch crushed red pepper
1 pound spaghetti
1 handful fresh parsley, leaved picked and chopped
Kosher salt and freshly ground black pepper, to taste

Steps:

  • Bring a large pot of water to a boil.
  • Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
  • Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
  • In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
  • Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
  • In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
  • Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil.

BISTECCA ALLA PUTTANESCA



Bistecca Alla Puttanesca image

Make and share this Bistecca Alla Puttanesca recipe from Food.com.

Provided by Boomette

Categories     Steak

Time 18m

Yield 4 serving(s)

Number Of Ingredients 11

4 flatiron steaks (8 ounces each) or 4 small sirloin steaks (8 ounces each)
2 large garlic cloves, halved
2 tablespoons extra virgin olive oil, plus more for drizzling
salt and pepper
2 tablespoons butter, softened
2 teaspoons anchovy paste
1 pint cherry tomatoes, halved
1/4 cup pitted oil-cured black olives or 1/4 cup kalamata olive, chopped
5 caper berries, drained and sliced
1/2 small red onion, chopped
1/2 cup flat leaf parsley, coarsely chopped

Steps:

  • Heat a grill or grill pan to medium-high. Rub the steaks with the garlic and a drizzle of olive oil. Grill the steaks, turning once, for 8 minutes for medium-rare. Season with salt and pepper.
  • In a small bowl, mix the butter and anchovy paste. Dollop on top of the steaks.
  • In a bowl, combine the tomatoes, olives, caper berries, onion, parsley and the remaining 2 tablespoon olive oil; season with salt and pepper. Top the steaks with the tomato salad.

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