Tonight I tried this recipe from Vegetarian Times Fast and Easy cookbook, which I checked out of Multnomah County Library. It was originally supposed to be served with tempeh triangles, and the photo looked really good. Since we were making a simple summer vegetable pasta for dinner, I thought this sauce might be a nice break from our traditional spicy puttanesca. As it was, it turned out OK -- bright and tangy, good for summer -- but with a consistency a tiny bit thin for pasta. Next time: cook a little longer or bump up the cornstarch a tad. Here's how tonight's version was prepared (served with penne pasta with sun-dried tomatoes and garden vegetables):
1 tablespoon olive oil
1 to 2 tablespoons minced garlic
2 cups white wine
1/2 cup lemon juice
1 heaping tablespoon of capers, rinsed and drained
freshly ground salt
freshly ground black pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water
Heat the olive oil in a saucepan over medium high heat. Sautee garlic lightly. Add wine, lemon juice, capers, salt and black pepper. Reduce slightly by simmering about 10 minutes. Bring up the heat a little and add the cornstarch mixture, whisking to blend. Cook until sauce is thickened to desired consistency; remove from heat.
1 tablespoon olive oil
1 to 2 tablespoons minced garlic
2 cups white wine
1/2 cup lemon juice
1 heaping tablespoon of capers, rinsed and drained
freshly ground salt
freshly ground black pepper
1 tablespoon cornstarch dissolved in 3 tablespoons water
Heat the olive oil in a saucepan over medium high heat. Sautee garlic lightly. Add wine, lemon juice, capers, salt and black pepper. Reduce slightly by simmering about 10 minutes. Bring up the heat a little and add the cornstarch mixture, whisking to blend. Cook until sauce is thickened to desired consistency; remove from heat.
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