Quote:
Originally Posted by javadog
Carrots in puttanesca sauce? Just say no...
Don’t forget the capers, though. Use the salt packed ones.
And don’t use black olives, especially the kind that is sold in American grocery stores. An Italian wouldn’t even eat those. He’d pick them out and throw them at you.
Add in a little finally grated lemon zest at the end, off heat.
|
Good point about the carrots (hence the virtually statement) and also about the olives and capers. I need to step up my game. I really appreciate the info I get from this site from guys like you and Shaun - threads like this one and the What’s for Dinner thread have inspired so many meals in our house. Keep them coming!