INGREDIENTES:
3 tomates bien maduros (4 si son pequeños)
4 filetes de anchoas en salazón (5 si son pequeños)
2 cucharadas de alcaparras
8 aceitunas negras sin semillas
1/2 guindilla
1 diente de ajo
aceite de oliva virgen extra
100 gr de queso Pecorino rallado (puedes utilizar uno manchego curado)
1 cucharadita orégano fresco
perejil al gusto
sal
PREPARACIÓN:
Escalda los tomates durante dos minutos en agua hirviendo (hazles dos cortes superficiales en cruz antes de ponerlos en el agua para que te sea más fácil quitarles luego la piel). Sácalos del agua caliente, ponlos en agua muy fría (baño maria invertido) y a continuación retira la piel y trocéalos con un cuchillo. Resérvalos.
En una sartén pon un poco de aceite de oliva virgen extra (2 o 3 cucharadas). Deja calentar un poco y agrega el diente de ajo laminado y la puntilla de la guindilla. Antes de que se doren (fuego bajo a medio) agrega los filetes de anchoa desmenuzados, las alcaparras y las aceitunas.
Incorpora el tomate que teníamos reservado y el orégano, mezcla bien, rectifica de sal (sin pasarnos porque la anchoa y las alcaparras ya son saladitas) y deja unos pocos minutos tapado para que el tomate se sofría. Deja reposar caliente hasta que tengas la pasta lista.
Sirve en un bol, agrega el queso Pecorino rallado y espolvorea con perejil.
Puttanesca sauce
INGREDIENTS:
3 ripe tomatoes (4 if they are small)
4 fillets of anchovies in salted (5 if they are small)
2 tablespoons capers
8 black olives without seeds
1/2 chilli
1 clove garlic
Extra virgin olive oil
100 gr of grated Pecorino cheese (you can use a cured manchego)
1 teaspoon fresh oregano
Parsley to taste
Salt
PREPARATION:
Spread the tomatoes for two minutes in boiling water (make two cross-cut sections before putting them in the water to make it easier for them to remove the skin). Remove them from the hot water, put them in very cold water (inverted maria bath) and then remove the skin and swap them with a knife. Book them.
In a skillet add a little extra virgin olive oil (2 or 3 tablespoons). Let it heat a little and add the clove of garlic and the chili pepper. Before they brown (low to medium heat) add the shredded anchovy fillets, capers and olives.
It incorporates the tomato that we had reserved and the oregano, mix well, rectifica of salt (without happening to us because the anchovy and the capers already are saladitas) and leaves a few minutes covered so that the tomato is muffled. Let stand hot until you have the pasta ready.
Serve in a bowl, add the grated Pecorino cheese and sprinkle with parsley.
Imagen referencial.
In a skillet add a little extra virgin olive oil (2 or 3 tablespoons). Let it heat a little and add the clove of garlic and the chili pepper. Before they brown (low to medium heat) add the shredded anchovy fillets, capers and olives.
It incorporates the tomato that we had reserved and the oregano, mix well, rectifica of salt (without happening to us because the anchovy and the capers already are saladitas) and leaves a few minutes covered so that the tomato is muffled. Let stand hot until you have the pasta ready.
Serve in a bowl, add the grated Pecorino cheese and sprinkle with parsley.
Imagen referencial.
Excelente receta¡¡¡¡ muchas gracias
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