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This recipe was created by chef Dick Mieli and published in the January 2008 issue of Foods Matter. Use it to top your favorite pizza crust (wheat-based or gluten-free) or give this whole wheat crust a try.
‘SORT OF’ PUTTANESCA Wheat, gluten, corn, soya, dairy & nut free Since not everyone is as anchovy mad as we are, anchovy haters could substitute salami for the anchovy in this topping. 2 tbsp olive oil 4 large cloves garlic, peeled and crushed 2 x 14oz tins plum tomatoes, roughly mashed leaves from 1 large sprig fresh rosemary or 2 tsp dried 24-30 stuffed green olives, halved or sliced 6 large anchovies, chopped finely or 6 slices spicy salami (check ingredients) cut into small matchsticks sea salt and freshly ground black pepper Heat the oil in a heavy, deep pan and gently fry the garlic for a few minutes. Add the tomatoes, rosemary, half the olives and the anchovies or salami. Bring to the boil then reduce the heat and simmer, uncovered, for 30-35 minutes - the tomatoes need to reduce to a thick sauce. Season to taste. When ready to cook, spread over the pizza base, scatter the remaining olives over the top and bake for 15 minutes in a hot oven. SERVES 6 - PER PORTION 83cals - 2.6g protein 6.5g total fat - 1g sat / 4.5g mono / 0.5g poly 4g carbohydrate of which 3.5g sugar 1.2g fibre - 366mg sodium / 0.9g salt 28mg calcium GOOD SOURCE OF: Vitamin B6 Quote this article on your site
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