27/04/12
Ravioli Puttanesca
mise
en place:
• filling formed into small parcels, freeze down
• make pasta dough, rest 1 hr
• portion out & season tomato ½’s, slow roast in oven
• roast capsicums
• oven dry olives –garlic & pickled green
chilli
• toast pumpkin/sunflower/sesame seeds
• count, label noodle boxes, bags, serviettes,
biz cards
• roll out pasta dough, flour/h2o brush, shape
raviolis
• portion x10per??
• blanch raviolis, refresh, oil
• wash & dry lettuce
• remove skins from peppers&tomatoes
• bring sauce together
• make salad, zest & ¼ lemons
• portion out dinnerboxes, pack’n’stack
• 1600hr hit the road
So the day starts with a mise en place list. A friend asked me to write about how I go about organising my day when there's cooking to be done, easier I thought to simply post a typed version of my prep list, since it's pretty self explanatory: long jobs first; easy jobs last. & anything that can be done the day before, like labeling the noodle boxes or oven drying the olives, well yea, that all helps on the day too, one less thing to worry about & all that.
Anyway, a little about the dish, um..well, for starters it's pretty yum! A name of dubious origins perhaps, puttanesca means lady of the night, so spaghetti puttanesca is, translated, literally, whore's spaghetti: it's cheap & it's easy...it's also nice to eat...which I add without intending to be vulgar. As will be noted in the recipe below, my sauce making has changed somewhat from the traditional method; I prepare each ingredient separately these days, not cooked slowly in a single pan, like neapolitana, nor combined & stewed at the end like caponata, just bringing them together at the end & reducing any runny juices left in the pan & that's it. Each component to the sauce stands up for itself &, to me, the end result is far superior. The addition of some good sausage satisfies the carnivores among us, & I don't think the puttanesca minded one bit.
ingredients: the sauce - roast peppers
capsicums, red/yellow/orange, olive oil
method:
*on an oven tray, rub oil over the capsicums,
*into a hot oven, when the skins get a little blackened
*transfer peppers to a bowl & cover with gladwrap, make it airtight, & let it sit for a while. the skins will separate from the flesh & can be peeled easily.
*slice & set aside
ingredients: the sauce - olives
kalamata olives, olive oil, a head of garlic or two,
pickled green chili, orange zest, capers
method:
*an oven dish, olives, chop garlic in half, season, splash of oil,
*180C in the oven til wrinkled, shaking the pan occasionally, about a 1/2 hour or so
*add the pickled green chilli, as much as you dare, 10 mins before taking out of the oven
*add the capers & orange zest, toss together, set aside
ingredients: the sauce - tomatoes
fresh tomatoes, a head of garlic, an orange
peppercorns, cinnamon quill, olive oil, brown sugar
method:
*use the same oven dish the peppers were roasted in, cut fresh tomatoes cut in half, garlic too
orange zested&squeezed, splash of oil
cinnamon, sugar, salt crystals
*cover with foil & into the oven - they can share the oven with the olives, timing about the same
*a purist would peel & seed the tomatoes, but the skins can be pinched off easily enough when they're done. They don't break down, but can be finely sliced & added to the sauce, which is what i do, or discarded.
*there'll be a lot of liquid in the pan, so remove the tomatoes & set aside, 86 the orange & cinnamon quill, reduce the liquid by half in a pan on the heat & add to the sauce.
The sauce itself is simply a matter of bringing it all together. Turn it once, twice, & that's enough.
buon appetito!
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