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authorSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
committerSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
commit0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c (patch)
tree35ba1fb3d3aec4dbc94800657af28869e1fceb05 /Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html
parent430490952c4f1ccdfce10181650ed2b56f490087 (diff)
Latest export
Diffstat (limited to 'Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html')
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<html>
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- margin: 4px 0;
- }
- /* To prevent nutrition/directions from getting too close
+ <head>
+ <meta charset="UTF-8" />
+ <style type="text/css">
+ /* Shared styles */
+ body {
+ font-family: Helvetica, sans-serif;
+ font-size: 16px;
+ color: #34302e;
+ margin: 0.25in;
+ }
+ .name {
+ font-size: 18px;
+ font-family: Helvetica, sans-serif;
+ font-weight: normal;
+ margin: 0 0 10px 0;
+ }
+ .categories {
+ color: #605d5d;
+ font-size: 14px;
+ font-family: Helvetica, sans-serif;
+ font-style: italic;
+ }
+ .rating {
+ color: #d10505;
+ font-size: 14px;
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+ .metadata {
+ font-size: 14px;
+ }
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+ font-size: 14px;
+ text-transform: uppercase;
+ margin: 10px 0;
+ }
+
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+ margin: 4px 0;
+ }
+ /* To prevent nutrition/directions from getting too close
to ingredients */
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-
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+ <body>
+ <!-- Recipe -->
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+ <div class="infobox">
<!-- Image -->
+
<div class="photobox">
- <a href="#">
- <img src="Images/2DFC0D75-A49A-4C1B-8C41-E07463582305/F337F845-5AE2-467D-AF68-9C02CB58E84C.jpg" itemprop="image" class="photo photoswipe"/>
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<!-- Name -->
<h1 itemprop="name" class="name">ONE-PAN ORECCHIETTE PUTTANESCA</h1>
-
+
<!-- Info -->
-
+
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
-
+
<p class="metadata">
-
- <!-- Cook time, prep time, servings, difficulty -->
- <b>Servings: </b><span itemprop="">4</span>
-
- <!-- Source -->
- <b>Source: </b>
-
- <span itemprop="author">Ottolenghi Flavour - pg. 139</span>
-
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Servings: </b><span itemprop="recipeYield">4</span>
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <span itemprop="author">Ottolenghi Flavour - pg. 139</span>
</p>
-
- <div class="clear"></div>
- </div>
-
- <div class="left-column">
+ <div class="clear"></div>
+ </div>
+ <div class="left-column">
<!-- Ingredients -->
+
<div class="ingredientsbox">
- <h3 class="subhead">Ingredients</h3>
- <div class="ingredients text">
- <p class="line" itemprop="recipeIngredient"><strong>50</strong>ml olive oil, plus 2 tbsp to serve</p><p class="line" itemprop="recipeIngredient"><strong>6</strong> garlic cloves, crushed</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> × 400g tin of chickpeas, drained well and patted dry (240g)</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp hot smoked paprika</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp ground cumin</p><p class="line" itemprop="recipeIngredient"><strong>¾</strong> tbsp tomato paste</p><p class="line" itemprop="recipeIngredient"><strong>40</strong>g parsley, roughly chopped</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp lemon zest</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> tbsp baby capers</p><p class="line" itemprop="recipeIngredient"><strong>125</strong>g Nocellara olives (or another green olive), pitted and roughly chopped in half (80g)</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g small, sweet cherry tomatoes</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp caster sugar</p><p class="line" itemprop="recipeIngredient"><strong>½</strong> tbsp caraway seeds, lightly toasted and crushed</p><p class="line" itemprop="recipeIngredient"><strong>250</strong>g dried orecchiette</p><p class="line" itemprop="recipeIngredient"><strong>500</strong>ml vegetable or chicken stock</p><p class="line" itemprop="recipeIngredient">salt and black pepper</p>
- </div>
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>50</strong>ml olive oil, plus 2 tbsp to serve
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>6</strong> garlic cloves, crushed
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> × 400g tin of chickpeas, drained well and
+ patted dry (240g)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> tsp hot smoked paprika
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> tsp ground cumin
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>¾</strong> tbsp tomato paste
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>40</strong>g parsley, roughly chopped
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> tsp lemon zest
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>3</strong> tbsp baby capers
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>125</strong>g Nocellara olives (or another green olive),
+ pitted and roughly chopped in half (80g)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>250</strong>g small, sweet cherry tomatoes
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> tsp caster sugar
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>½</strong> tbsp caraway seeds, lightly toasted and crushed
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>250</strong>g dried orecchiette
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>500</strong>ml vegetable or chicken stock
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ salt and black pepper
+ </p>
+ </div>
</div>
-
+
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
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-
- <div class="right-column">
-
- <!-- Description -->
- <div class="descriptionbox">
- <h3 class="subhead">Description</h3>
- <div itemprop="description" class="description text">
- <p>This is a sweetened version of puttanesca - the famous pasta sauce from Naples &apos;in the style of the prostitute&apos; - minus the anchovies, plus chickpeas and<br/>spices. It&apos;s quick and super practical to make because the pasta actually cooks in the sauce. Try it, and you may not feel the need to boil pasta ever again.<br/></p>
+ <div class="right-column">
+ <!-- Description -->
+
+ <div class="descriptionbox">
+ <h3 class="subhead">Description</h3>
+ <div itemprop="description" class="description text">
+ <p>
+ This is a sweetened version of puttanesca - the famous pasta sauce
+ from Naples &apos;in the style of the prostitute&apos; - minus the
+ anchovies, plus chickpeas and<br />spices. It&apos;s quick and
+ super practical to make because the pasta actually cooks in the
+ sauce. Try it, and you may not feel the need to boil pasta ever
+ again.<br />
+ </p>
+ </div>
</div>
- </div>
- <!-- Directions -->
- <div class="directionsbox">
- <h3 class="subhead">Directions</h3>
- <div itemprop="recipeInstructions" class="directions text">
- <p class="line">1. Put the first six ingredients and ½ teaspoon of salt into a large sauté pan, for which you have a lid, and place on a medium-high heat. Fry for minutes, stirring every now and then, until the chickpeas are slightly crisp you may need to turn the heat down a little if they start to colour too much. Remove one-third of the chickpeas and set aside to use as a garnish.</p><p class="line">2. In a small bowl, combine the parsley, lemon zest, capers and olives. AdD two-thirds of the parsley mixture to the sauté pan, along with the cherry tomatoes, sugar and caraway seeds, and cook for 2 minutes on a medium-high heat, stirring often. Add the pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to a simmer. Reduce the heat to medium, cover with the lid and cook for 12-14 minutes, or until the pasta is al dente.</p><p class="line">3. Stir in the remaining parsley mixture, drizzle with the remaining tablespoons of oil and garnish with the fried chickpeas and a good grind of pepper.</p>
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">
+ 1. Put the first six ingredients and ½ teaspoon of salt into a
+ large sauté pan, for which you have a lid, and place on a
+ medium-high heat. Fry for minutes, stirring every now and then,
+ until the chickpeas are slightly crisp you may need to turn the
+ heat down a little if they start to colour too much. Remove
+ one-third of the chickpeas and set aside to use as a garnish.
+ </p>
+ <p class="line">
+ 2. In a small bowl, combine the parsley, lemon zest, capers and
+ olives. AdD two-thirds of the parsley mixture to the sauté pan,
+ along with the cherry tomatoes, sugar and caraway seeds, and cook
+ for 2 minutes on a medium-high heat, stirring often. Add the
+ pasta, stock, ¾ teaspoon of salt and 200ml of water, and bring to
+ a simmer. Reduce the heat to medium, cover with the lid and cook
+ for 12-14 minutes, or until the pasta is al dente.
+ </p>
+ <p class="line">
+ 3. Stir in the remaining parsley mixture, drizzle with the
+ remaining tablespoons of oil and garnish with the fried chickpeas
+ and a good grind of pepper.
+ </p>
+ </div>
</div>
- </div>
- <!-- Notes -->
+ <!-- Notes -->
+ <!-- Nutrition (in regular mode it goes below the notes) -->
- <!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
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-
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