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authorSzymon Szukalski <szymon@skas.io>2023-11-29 12:42:57 +1100
committerSzymon Szukalski <szymon@skas.io>2023-11-29 12:42:57 +1100
commit430490952c4f1ccdfce10181650ed2b56f490087 (patch)
treee529631801220df6e414d91a7988c51e9621fefa /Recipes/ONE-PAN ORECCHIETTE PUTTANESCA.html
parent0063dbabb53381dcd8e08df96e6dafe15da7475f (diff)
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+ <body>
+ <!-- Recipe -->
+<div class="recipe" itemscope itemtype="http://schema.org/Recipe" >
+
+ <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"/>
+ </a>
+ </div>
+
+ <!-- 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>
+
+ </p>
+
+ <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>
+ </div>
+
+ <!-- Nutrition (in two-column mode it goes below the ingredients) -->
+
+ </div>
+
+ <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>
+
+ <!-- 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>
+
+ <!-- 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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