Savoring Rhode Island

Culinary Walking Tours with Cindy Salvato

 

Recipes

Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen wth Marzipan
Cocoa Pasta w/ Porcini Cream Sauce
Cod w/ Tomato/Olive/Caper Sauce
Gazpacho
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake with Almond Streusel
Pollo Spezzato
Roasted Asparagus w/ Prosciutto
Semifreddo di Limone
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zaletti
Zuppa di Polpette
Pasta Foriana
 A recipe from "The Dowry Cookbook" by Cynthia Salvato

  • 3/4 cup olive oil
  • 5 cloves garlic, minced
  • 3-5 inches anchovy filets
  • 1/8 teaspoon crushed red pepper
  • 2 cup walnuts, roughly chopped
  • 1/3 cup pine nuts, lightly toasted
  • 1/2 cup dark raisins
  • 5 tablespoons fresh parsley, chopped
  • 1 pound vermicelli

In a large sauté pan, heat the oil slowly. Add the garlic, anchovies and red pepper; sauté over low heat for 3 to 4 minutes; be careful not to burn the garlic.

Add the nuts, raisin and parsley.

Simmer on low heat for 4 to 5 minutes; cover and remove from the heat.

Cook the pasta until al dente. Strain and transfer the pasta back to the pot.  Add the ¼ of the Foriana sauce and cook over low heat for one minute.

Transfer to a pasta bowl or platter and top with remaining sauce.  Serve with toasted breadcrumbs.

Serves 4-6

 

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Savoring Rhode Island • Johnston, RI 02919

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