autumn dish
Last week, I successfully made Lidia of Italy's Spaghetti with Tomato-Apple Sauce
I love catching her show on Create TV on from our local station WETP, when I go home for lunch.
Lidia Bastianich is a true Italian cook, actually from Istria (present-day Pula, Istria County, Croatia) who always has a pot for pasta boiling on the stove. Maybe someday we will make it to one of
Lidia's restaurants in New York or Pittsburgh
Lidia's restaurants in New York or Pittsburgh
I love the way Italians use everything in cooking, even used pasta water to reduce sauces.
Try this recipe, its unusual, but good! And perfect for the autumn season.
You will need:
3 cups (one 28- ounce can) canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra- virgin olive oil
2 large stalks celery, cut in ¼- inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound tart, firm apples, such as Granny Smith
1 pound spaghetti
1 cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing
*Recommended equipment: A food processor or blender; a heavy- bottomed skillet or sauté pan, 12- inch diameter or larger; a large pot, 8- quart capacity, for cooking the pasta
Recipe found online and in the cookbook, Lidia Cooks from the Heart of Italy
pureed San Marzano tomatoes added to sauteed celery, onion and olive oil
(sorry i forgot to photograph that process)
shredded apples, i used one granny smith, and one red delicious
per Lidia's show
stir apples into the sauce
out of habit, i accidentally covered the sauce for about 5 minutes,
but it should be simmered uncovered
(i had to walk the dog!)
simmer sauce about 15 minutes longer, while boiling noodles
add drained, barely al dente noodles to the sauce,
toss, then add cheese
i used Lidia’s recommended Parmigiano-Reggiano cheese,
even though I hate the smell of Parmesan normally!
and ta-da! yummy dinner is served
and cross off number eight, i think!
