Puttanesca
28oz can crushed tomatoes
salt
tin of anchovies/anchovy paste
3 tbsp olive oil
1-2 tbsp butter
4-6 cloves of garlic
2/3 cup of olives
handful of capers
1/2 tsp red pepper flakes/powder
While working on the sauce, boil salted water and cook the noodles al dente. Separately, heat about 3 tbsp of oil and add the minced garlic. After this is golden, add the anchovies and stir for about a minute. Add the tomatoes, olives, capers, red pepper and salt to taste. After this is heated through and the noodles are done, drain the noodles and put them back in their pot, then add about 1-2 tbsp of butter to the noodles, and then pour over the sauce, and stir on high heat for about 1 minute or so until the butter is melted.
mikema63 wrote:I get fancy with it sometimes and boil down chicken bones for stock and pan fry the chicken with rosmary, garlic, sage, thyme, etc.
I get the stock really concentrated and turn it basically into gravy, my husband is really good with dough so he hand kneads the biscuit dough so the dumplings come out perfect.
I got called bourgey the other day when I talked about how we cooked food.
The chicken and dumpling soup I do follows the family recipe and so it's pretty simple. The dumpling "dough" is simply eggs mixed into flour, whisked well, and is definitely "soupy" like what Nabob describes. I add garlic and a generous amount of white/black pepper and tarragon, but I never really do anything special with the chicken.
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