Real African Dishes: [MC-AllEthnic-Recipes] Mediterranean Cold Sauce for Hot Pasta

Monday, February 28, 2011

[MC-AllEthnic-Recipes] Mediterranean Cold Sauce for Hot Pasta - 6g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Mediterranean Cold Sauce for Hot Pasta

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup virgin olive oil
2 cups thinly sliced fresh mushrooms
1 small fresh chili pepper -- chopped
3 garlic cloves -- chopped
1/3 cup sherry vinegar -- plus 1 tablespoon
2 tablespoons dry white wine
1 teaspoon Mediterranean oregano -- dried and ground
1 cup kalamata olives -- pitted and coarsely chopped
1 cup green olives -- preferably Greek cracked olives, pitted and coarsely chopped
1/2 cup salted capers -- soaked in warm water and rinsed well
5 sun-dried tomatoes -- chopped
salt and freshly ground pepper -- to taste

In a frying pan, warm 2 tablespoons of the olive oil. Add the mushrooms
and soak over night heat until soft. Add the chili pepper and garlic and
saute briefly, being careful no to let the garlic take on any color.

Remove the mushroom mixture from the heat, let cool a little, then add the
vinegar and wine. Sprinkle with oregano, transfer to a 1-quart jar, cover,
and let stand for a day.

Mix in the chopped olives, capers, sun-dried tomatoes, and the remaining
olive oil. Cover again, shake well, and taste. The sauce should have a
robust flavor. Adjust the seasoning by adding a little salt and pepper.

Store in a cool, dark place or in the refrigerator. Let stand at room
temperature for 1 hour and shake well before serving.

The sauce will keep for about 2 to 3 weeks in the refrigerator.

Makes about 3 1/2 cups, enough for 2 pounds of pasta (8 one-quarter cup
servings)

AuthorNote: I am not particularly fond of cold pasta, especially when it
is served directly from the refrigerator, as is the case at most salad
bars and take-out restaurants. It is very convenient, however, to be able
to cook pasta, drain it, then simply mix it with a cold sauce that you
have made previously, such as the one that follows.

This sauce is at its best when tossed with warm pasta, sprinkled with
freshly chopped parsley, basil or dill, and if desired, Parmesan cheese,
then eaten right away. It is also good at room temperature.

Cuisine:
"Mediterranean"
Source:
"Mediterranean Pantry: creating and using condiments and seasonings by
Aglaia Kremezi, 1994"
S(Formatted by Chupa Babi):
"Feb 2011"
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Per Serving (excluding unknown items): 354 Calories; 37g Fat (92.2%
calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 724mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0