Friday, August 7, 2009

SPAGHETTI SYRACUSE STYLE

Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.

1 1- to 1 1/4 -pound eggplant, cut into 1/2-inch cubes
1 large yellow bell pepper
2 pounds tomatoes
1/2 cup olive oil
2 large garlic cloves, flattened
4 anchovy fillets, chopped
4 ounces brine-cured black olives (such as Kalamata), pitted, coarsely
chopped
12 large basil leaves, finely chopped
2 tablespoons drained capers
1 pound spaghetti
1/2 cup packed fresh grated Pecorino Romano cheese

Arrange eggplant on double thickness of paper towels. Sprinkle with salt. Let stand 30 minutes. Pat eggplant dry with paper towels. Char bell pepper over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice pepper into thin strips. Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.

Heat oil in large pot or Dutch oven over medium-high heat. Add garlic; sauté until light brown, about 3 minutes. Discard garlic. Add eggplant to pot; sauté until beginning to brown, about 10 minutes. Add anchovies; stir 2 minutes. Add tomatoes; reduce heat to medium and simmer 10 minutes. Add olives, basil, capers and bell pepper strips and simmer until sauce thickens, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat before using.)

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer spaghetti to large shallow bowl. Spoon sauce over. Sprinkle with cheese.

Tiramisu

2/3 cup powdered sugar
1-8 oz. Pkg. Cream cheese room temperature
1 cup Yoghurt
2 cups whipped topping
½ espresso or strong coffee, sweetened
18 ladyfingers
1 tbsp. Unsweetened cocoa powder

Blend powder sugar and cream cheese until smooth. Fold in yoghurt and 1-1/2 cups whipped topping. Split ladyfingers and spread bottom halves in 8” baking dish.
Drizzle with half of coffee and spread half of yoghurt mixture over the top. Repeat with remaining ingredients. Top with ½ cup whipped topping and sprinkle cocoa powder. Refrigerate for 2-3 hours before serving.

Laggtarta or Swedish Pan Cake

Yield: 8 to 10 servings

Lots of fun to make, and the cake itself is the reward.

• 3 eggs
• 1 cup sugar
• 1 cup sifted flour
• 1 teaspoon baking powder
• 1/2 cup butter
• 1 cup thick applesauce
• 1/2 cup pureed raspberries
• confectioners' sugar
• 2 cups sweetened fresh raspberries
• whipped cream
Preheat oven to 425 degrees F. Beat eggs and sugar together until thick and lemon colored. Sift flour with baking powder; fold into egg mixture. Melt butter and fold liquid part slowly into egg and flour mixture. (Discard white solids of butter.) Pour about 2/3 cup batter into a greased, preheated 8-inch skillet. Cook 5 to 7 minutes, until lightly browned. Gently remove cake; tip out onto rack. Repeat for 5 more cakes, regreasing and reheating skillet for each. Combine applesauce and raspberry puree; spread between layers of cake. Sprinkle top with confectioners' sugar, pour fresh raspberries over all, and serve with whipped cream.

For More Information on Spices used in Greek cuisine Visit Dean’s Spice Rack