{"id":91897,"date":"2024-11-22T19:05:52","date_gmt":"2024-11-22T19:05:52","guid":{"rendered":"https:\/\/cucineditalia.com\/?p=91897"},"modified":"2024-11-22T19:05:58","modified_gmt":"2024-11-22T19:05:58","slug":"reimagining-puttanesca-sauce-recipe","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/reimagining-puttanesca-sauce-recipe\/","title":{"rendered":"A Modern Twist on the Traditional Puttanesca Sauce Recipe"},"content":{"rendered":"\n

A playful reinterpretation of the classic Neapolitan pasta dish, enriched with the creativity of Chef Pasquale Minciguerra from the Seguire Le Botti Cantina Sant’Andrea agriturismo: Tagliatelle alla puttanesca with raisins and pine nuts. Here’s the recipe.<\/h2>\n\n\n\n

Ingredients for 4 servings<\/strong><\/h2>\n\n\n
\n
Dried tagliatelle<\/strong>: 360 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Puttanesca Sauce base<\/strong><\/h3>\n\n\n
\n
Peeled tomatoes<\/strong>: 500 g<\/div>\n
Pitted Gaeta olives<\/strong>: 80 g<\/div>\n
Capers, desalted<\/strong>: 30 g<\/div>\n
Pine nuts<\/strong>: 10 g<\/div>\n
Raisins<\/strong>: 30 g<\/div>\n
Garlic<\/strong>: to taste<\/div>\n
Parsley<\/strong>: to taste<\/div>\n
Extra virgin olive oil<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the olive crisp<\/strong><\/h3>\n\n\n
\n
Pitted Gaeta olives<\/strong>: 150 g<\/div>\n
Whole wheat bread crumbs<\/strong>: 100 g<\/div>\n
Extra virgin olive oil<\/strong>: 50 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the parsley powder<\/strong><\/h3>\n\n\n
\n
Parsley leaves<\/strong>: 50 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the raisin gel<\/strong><\/h3>\n\n\n
\n
Raisins<\/strong>: 100 g<\/div>\n
Passito wine<\/strong>: 60 g<\/div>\n
Grape juice<\/strong>: 60 g<\/div>\n
Salt<\/strong>: 2 g<\/div>\n
Agar powder<\/strong>: 3 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the pine nut sauce<\/strong><\/h3>\n\n\n
\n
Toasted pine nuts<\/strong>: 100 g<\/div>\n
Water<\/strong>: 60 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the fried capers<\/strong><\/h3>\n\n\n
\n
Desalted capers<\/strong>: 10 g<\/div>\n
Sunflower oil<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the olive and caper tapenade<\/strong><\/h3>\n\n\n
\n
Pitted Gaeta olives<\/strong>: 100 g<\/div>\n
Desalted capers<\/strong>: 30 g<\/div>\n
Parsley leaves<\/strong>: 10 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

<\/p>\n\n\n\r\n