"Our Daily Bread" Fr. Paul Seil
As seen on AM Buffalo, Friday August 26,
2005
"Our Daily Bread" airs every second Saturday at 6 a.m.
& noon on WKBW Ch. 7
Puttanecsa Sauce
This sauce is named for the ladies of the night.
2 T extra virgin olive oil
2 – 4 cloves chopped garlic
½ finely sliced Italian red onion
¼ cup pine nuts (optional)
¼ lb. pancetta (optional)
1 C (or more) chopped fresh tomatoes
1 tsp. anchovy paste (or if you like anchovies 1 tine flat anchovy filets,
drained)
Sprinkle of crushed red pepper flakes to taste
20 oil-cured black olives, cracked away from pit and chopped
3 T capers
Juice of ½ fresh lemon (optional)
A few grinds black pepper
A couple handfuls of flat leaf parsley, chopped
1 lb. spaghetti, or your favorite pasta cooked to al dente (with a bite)
Grated Parmigiano Reggiano or Romano, or other hard Italian cheese for garnish
Heat a large skillet over medium heat and add oil, garlic, onion, anchovy paste, pine nuts, and crushed pepper. Saute until garlic is tender about 3 minutes. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to bubble, reduce heat, and simmer 8 to 10 minutes.
Toss pasta with cooked sauce. Garnish with grated cheese.
Father Paul serves this with a salad plate of:
Dandelions (bitter)
Boston Head Lettuce
Juice of ½ lemon; olive oil and vinegar
Combine greens in a salad bowl. Squeeze
the juice on 1 lemon over the bowl.
Drizzle salad liberally with extra virgin olive oil. Toss salad and season with salt and
pepper. Arrange plate and garnished
with soppressata (hot or mild)
e-mail: daybreak@buffalodiocese.org