Tuesday, January 15, 2008

Pasta with balsamic vinegar sauce


25g capers, drained and rinsed
½ bunch of flat leaf parsley, coarsely chopped
1 potato, boiled and coarsely chopped
about 150ml olive oil
1tbsp balsamic vinegar
salt

put the capers, parsley, boiled potato, and a pinch of salt in a food processor and process to a puree. Scrape into a bowl and gradually beat in the olive oil to make a thick sauce. Stir in the balsamic vinegar.
For short pasta or spaghetti

This was from The Silver Spoon. I got this book recently, and I love it so much. It’s overwhelming, and educational, and fabulous, and exciting. If you love cooking, this is one of those books that is absolutely required.

I tried this because I was fascinated by the idea of a pasta sauce made of potato. Definitely not Atkins friendly.

I give this a place in the category of the easiest fastest sauces ever (if you already have a cooked potato), and it was really good. The taste was really interesting, different from most of the pasta sauces that I make regularly. I wound up adding a little extra vinegar, I think that how much you need probably has to do with how good your vinegar is. The texture of the overall dish was not exactly sticky, but definitely thick and coated. Very high on comfort factor, and with a real balsamic kick to it.

We all loved this one, there were no leftovers.

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