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December 29, 1995 - Image 120

Resource type:
Text
Publication:
The Detroit Jewish News, 1995-12-29

Disclaimer: Computer generated plain text may have errors. Read more about this.

CRUISE CUISINE page 86

UNIVERSAL WATCH REPAIR

1 onion, minced
2 garlic cloves, minced
1 cup chicken broth
1 large sprig fresh rosemary
salt and pepper, to taste
1 pound spaghetti, cooked
according to package
directions

Heat the oil in a 3 quart casserole
or Dutch oven. Add the chicken
pieces, in batches if necessary to
prevent crowding, and brown on
all sides. Remove the chicken
pieces with a slotted spoon and
set aside.
Add the onion and garlic to the
casserole and saute until gold-
en and translucent, about 5 min-
utes.
Add the chicken and remain-
ing ingredients (except spaghet-
ti) and simmer, partially covered,
20 minutes, or until chicken is
cooked through. Remove the rose-
mary sprig. Serve with the
cooked spaghetti.
Serves four.

SPAGHETTI WITH
OLIVES AND CAPERS

Starting
at

1 cup pitted black olives
1 tablespoon capers
1 garlic clove
2 anchovy fillets
1/2 tablespoon freshly squeezed
lemon juice
6 tablespoons olive oil
1 pound dried spaghetti, cooked
according to package
directions

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Place the' olives, capers, garlic,
and anchovies in the container of
a blender or food processor. Add
the lemon juice and pulse gently
to combine.
With the motor running, driz-
zle the olive oil into the olive mix-
ture a tablespoon at a time until
the mixture is thickened and
emulsified. Serve over hot cooked
spaghetti.
Serves four.

SPAGHETTI WITH
EGGPLANT AND
RICOTTA

2 cloves garlic, pressed or minced
1/4 teaspoon crushed red pepper
1/2 cup olive oil
2 pounds eggplant, peeled, diced
1 to 2 inches, salted, drained,
and wrung of excess water
1 pound spaghetti
1/4 cup Italian parsley, chopped
25 fresh basil leaves
3 tablespoons ricotta
2 tablespoons grated parmesan
cheese

Put the garlic and pepper in the
oil in a frying pan over medium
heat. Saute briefly, about a
minute. Then add the eggplant.
Saute, stirring constantly, until
the eggplant is lightly browned
on all sides, about 10 minutes.
Cover. Keep warm.
Bring the pasta water to a boil.
Cook the spaghetti, drain, and
toss with the eggplant over low
heat. Add the parsley and basil,
then the ricotta and parmesan,
tossing until all ingredients are
thoroughly mixed.

Serves

four.

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