Monday, May 9, 2011
Cod Puttanesca served over Garlic Bread ~ A Risque Weeknight Dinner
Has everyone seen the Food Dictionary on epicurious.com?
Well let me tell you...PUTTANESCA just got a lot more interesting!!!
puttanesca sauce; alla puttanesca [poot-tah-NEHS-kah]
Generally served with pasta, this sauce is a spicy mélange of tomatoes, onions, capers, black olives, anchovies, oregano and garlic, all cooked together in olive oil. A dish on a menu described as alla puttanesca signals that it's served with this sauce. The name puttanesca is a derivation of puttana , which in Italian means "whore." According to one story, the name purportedly comes from the fact that the intense fragrance of this sauce was like a siren's call to the men who visited such "ladies of pleasure." © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst
I've made puttanesca a thousand times with no idea I was being, "SO RISQUE!?!?
So WHY NOT turn an otherwise ho hum weeknight meal into one full of, "tantalizing textures..?"
Too far? I'm going with it! ;)
On this particular evening I followed Halibut Puttanesca by Robin Miller on foodnetwork.com
My Simple Notes:
~ I used Alaskan Cod which is far less expensive than Halibut and perfect for the dish (try to find thick cod)
~ I cooked the cod (coated w/olive oil, pepper and lemon slices in a 375 degree oven for approximately 9 minutes. I did NOT salt my cod as I knew the sauce would be salty enough.)
~ I used two cups San Marzano diced tomatoes and a mix of black and green olives
~ I sauteed the garlic up in olive oil first - then added the San Marzano sauce
~ I served the Cod Puttanesca over warm, crusty garlic bread
So Simple, So Flavorful and Super Delicious!