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03-28-2012, 10:22 AM
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#21
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Luca,
The Puttanesca recipe you had posted to me, is the same as mine except for a couple of items: the order and the fresh tomatoes for the sauce -- verses a fresh tomato Marinara ... SO IT HAS TO BE FAB !!!
You are too modest !
Ciao.
Margi.
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03-29-2012, 03:06 AM
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#22
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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@ Luca: Your Puttanesca
@ Luca, Buongiorno,
Sandro Petti, founder ( Ischia off coast of Napoli ) could not have done on a better job on this recipe ! Your recipe for this Puttanesca, was to die and go to heaven for ... The Vet is Italiano --- not American Italian, nor Spanish ... and He was absolutely in 7th heaven over this recipe ... Phenomenal ...
Grazie e vorrei prenotare un tavolo per due !
Grazie,
Margi.
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03-29-2012, 03:37 AM
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#23
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by Margi Cintrano
@ Luca, Buongiorno,
Sandro Petti, founder ( Ischia off coast of Napoli ) could not have done on a better job on this recipe ! Your recipe for this Puttanesca, was to die and go to heaven for ... The Vet is Italiano --- not American Italian, nor Spanish ... and He was absolutely in 7th heaven over this recipe ... Phenomenal ...
Grazie e vorrei prenotare un tavolo per due !
Grazie,
Margi.
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__________________
You eat what you are
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03-29-2012, 03:39 AM
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#24
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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I believe baccala, cod fish, fresh or salt cod would work wonderfully. It is planned for a dinner in Puglia.
Margi.
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03-29-2012, 04:09 AM
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#25
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by Margi Cintrano
I believe baccala, cod fish, fresh or salt cod would work wonderfully. It is planned for a dinner in Puglia.
Margi.
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If my guests will agree, I could experiment puttanesca al baccalà this weekend. Let's hope for the best!
__________________
You eat what you are
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03-29-2012, 04:17 AM
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#26
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Chef Extraordinaire
Join Date: Aug 2004
Location: My mountain
Posts: 21,937
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i was never a big fan of puttanesca sauce, always being too heavy on olives and far too confusingly spicy, but recently i had 2 great dishes of fish alla puttanesca, mahi mahi first, then grey sole. both were served with homemade spiach linguini with some of the same sauce.
i'm going to have to try this at home using your recipe, luca, and report back.
__________________
"Love makes you feel strong, love makes you feel tender. Love makes you feel secure. Love makes you feel appreciated. Love makes you feel important..
We all need to feel that way, ya know?"
G.L. Chuvalo
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03-29-2012, 04:48 AM
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#27
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Buckytom.
Buongiorno.
Luca´s Puttanesca was absolutely incredible. The Vet is Italian too ( not American Italian or Spanish ) and he flipped and said: WOW MARGI ... Tell me about this recipe !
Luca also suggested a codfish either fresh or salt cod, which works perfectly with tomato, olives and capers ...
My problem, was I could not find my original sauce recipe --- from Grandmom Margherite. So, Luca came to rescue.
Thanks for posting. Have a lovely holiday. Leaving tomorrow for condo in Gargano Peninsula, Puglia on Adriatic ... cannot wait ... need the sea ! It is extremely dry and polluted terribly ( cars ) in Madrid ...
Take care.
Margi.
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03-29-2012, 06:03 AM
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#28
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by buckytom
i was never a big fan of puttanesca sauce, always being too heavy on olives and far too confusingly spicy, but recently i had 2 great dishes of fish alla puttanesca, mahi mahi first, then grey sole. both were served with homemade spiach linguini with some of the same sauce.
i'm going to have to try this at home using your recipe, luca, and report back.
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Thanks buckytom, I'll wait for your report! And buon appetito 
__________________
You eat what you are
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03-29-2012, 12:08 PM
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#29
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Ogress Supreme
Join Date: Jul 2009
Location: Wyoming
Posts: 39,014
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Luca della pasta alla Puttanesca è stata in assoluto la migliore di sempre. Grazie, Luca!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
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03-29-2012, 12:23 PM
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#30
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Sous Chef
Join Date: Jul 2011
Location: Nonantola, Modena
Posts: 858
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Quote:
Originally Posted by PrincessFiona60
Luca della pasta alla Puttanesca è stata in assoluto la migliore di sempre. Grazie, Luca!
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Prego, Princess Fiona 
And many many many thanks to Margi who started this tasty thread!
__________________
You eat what you are
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03-29-2012, 02:43 PM
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#31
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Executive Chef
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
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Grazie sempre ... a la proxima !
Margi.
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