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FANCY • NO PEANUTS 6399
FRESH ROASTED • SALT/NO SALT
GP
MIXED NUTS tl
Limit 2 lbs.
r Gourmet
LB.
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$I 69
Cl
M LB.
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RINGS OR CHUNKS CI
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SAVE $1.50
SAVE 50c
LB.
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PHYLLIS STEINBERG
Special to The Jewish News
11
We Roast
The Freshest Coffee in Town
stay in the ZONE
PAVAN c E- A NUTRITIONAL MEAL REPLACEMENT BAR
THAT MEETS THE 40-30-20 GUIDELINES
OF THE ZONE DIET PROGRAM
BALANCE
BARS
ASSORTED FLAVORS
2P3
Limit 6
OATS
QUAKER
1.
SAVE $1.40
100% Arabica
Regular or Decaffeinated
Over 70 Flavors
Limit 2 lbs. per customer
FANCY • DRIED
PINEAPPLE $i n
Coffee Beans
99
L
LB.
J
CHOCOLATE COVERED
BRIDGE MIX
S269 rj
LB.
Reg. $3.49 lb. • Limit 2 lbs.
EMPIRE KOSHER FROZEN
WHOLE • FULLY COOKED
49'
Reg. 99C lb. • Limit 2 lbs.
WALNUT
HALVES & PIECES
EMPIRE KOSHER
FROZEN
CHICKEN NUGGETS
$299
L.B.
$399
12 oz. pkg.
Reg. $4.99 lb. • Limit 2 pkgs.
Reg. $3.99 lb. • Limit 2 lbs.
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THE JEWISH NEWS
CELEBRATION CONNECTION
DIRECTORY
2/13
1998
122
Southern Italian Pestos
For A New Food Twist
In The Market Place
For Your Entertaining Needs!
ou don't have to be Italian
to love Southern Italian
cooking.
One of my favorite cook-
books is Sicilian American Pasta by
John Penza and Tony Corsi.
The cuisines of Southern Italy are
heavily influenced by commerce with
Greece, Spain, and the Middle East,
lending exotic flavors that comple-
ment the more familiar pestos and
tomato-based sauces.
when it is nearly tender, bring the gar-
lic, pepper and olive oil to a sizzle over
high heat in your sauce pot.
Add the tuna, searing evenly on all
sides, then the remaining ingredients,
stirring constantly over high heat,
adding a tablespoon or two of the
boiling pasta water. This should take
no longer than a minute!
Drain the pasta, toss with the tuna- - \
sauce and serve immediately.
TOMATO, BASIL AND ALMOND
PESTO
basil (about 80 large leaves)
1 pound tomatoes, peeled and
chopped
3/4 cup blanched almonds
2 cloves garlic, peeled
1/4 cup Italian parsley leaves
1/4 teaspoon hot red pepper,
preferably, fresh
1/2 cup olive oil
1 pound linguine
Place all the ingredients, except the
pasta, in a blender or food processor
on high speed until they are well
mixed. Place in a bowl and keep warm
until you are ready to toss it with the
cooked linguine.
Bring the pasta water to a boil. Add
the linguine and cook until al dente.
Drain and toss with the pesto.
LINGUINE WITH TUNA, BLACK
OLIVES, STRING BEANS AND
CAPERS
1 pound linguine
1 clove garlic minced or pressed
1/4 teaspoon crushed red pepper
1/2 cup olive oil
1 pound tuna, cut into pieces 1/2
inch or 6 oz canned tuna
packed in olive oil, preferably
imported Italian tuna
1/4 pound French string beans, cut
in thirds, parboiled two minutes
16 oil-cured black olives pitted,
finely chopped
2 tablespoons salt-cured capers
1/2 pound tomato, peeled and
chopped
2 tablespoons finely chopped
parsley
2 tablespoons chopped chives
HI this recipe, it's important for the
pasta and the sauce to be done at the
same time so that the fresh tuna does
not continue to cook while it sits on
the stove, so prepare and assemble the
ingredients.
Start cooking the linguine, and
CAULIFLOWER PESTO
This is simple to make, but not
instant. The more peppery you can
take it, the better.
H
1 cauliflower
1 teaspoon crushed red pepper, or
more or less, to taste
1/2 cup olive oil
1 pound linguine
Grated Parmesan cheese, optional,
for the table
Wash the cauliflower and remove the
leaves and the base of the stem, leav-
ingthe head intact. Place it in salted,
cold water in the pot in which you
will eventually boil the pasta. Bring to
a boil over high heat, then lower the
heat to keep the water from boiling
over. Cook until very tender, about
15 minutes, although this depends on
the density of the head. The cauli-
flower should be on the verge of
falling apart.
Remove the cauliflower from the
pot. Do not discard the water.
Separate florets, and chop up the cen-
tral stem if it is tender enough.
Heat the pepper and oil in a
saucepan over medium-high heat.
When the oil is hot and the pepper is
browning, add the cauliflower. Stir
briefly, lower heat and mash to a
paste. Add two or three tablespoons o—\
the water from the pasta pot, stir,
cover and simmer.
Bring the water back to a boil and
begin to cook the pasta.
Check the cauliflower now and
then as it simmers, adding table-
ITALIAN PESTOS on page 124