"Arrabbiata", the Italian for "angry", is a hot red sauce commonly used over pasta. I had it first in a lovely vegetarian pasta dish at a local pub (they don't just do Irish grub), and wanted to recreate it at home accompanying some Italian summer vegetables and sausage.
*A note on meat: I will not expound my carnivorous philosophy here and now, but I will say that while I do not adhere to vegetarianism, I have eaten a largely plant-based diet my entire life, I enjoy both meat and vegan protein sources, and I avoid cooking and ingesting non-organic or free-range animal products. For more specific reasoning on this personal philosophy, ask me, or wait for a future lengthy post on the subject.
Now, arrabbiata sauce uses primarily tomatoes, red chili, garlic, and olive oil. I have read that sometimes basil is added, but that most Italian chefs avoid the herb for this sauce. In my sauce, I wanted to have a good kick, but to use it minimally as a "garnish" of sorts for the fried vegetables and onion.
(Full recipe available upon request)
Chopping the yellow squash and eggplant into semi-thin rounds, I coated them in egg and fresh-cilantro, flour, pepper, and sea salt. In they went to a greased pan, cooking to a light crisp in batches and waiting in the oven on warm while the *organic chicken sausage was cut on the bias and seared in a pan with onion and garlic.
I prepared the above-mentioned arrabbiata sauce, adding some cayenne pepper (another favorite), and dressed each plate with a mound of baby arugula (another favorite - the greens are so earthy-spicy with flavor!).
The picture below shows the sausage and onion on the bottom half and the crispy squash and eggplant with arrabbiata on the top half, greens underneath dressed with extra cilantro leaves.
I had never done this before, but it turned out quite scrummy!
*A note on meat: I will not expound my carnivorous philosophy here and now, but I will say that while I do not adhere to vegetarianism, I have eaten a largely plant-based diet my entire life, I enjoy both meat and vegan protein sources, and I avoid cooking and ingesting non-organic or free-range animal products. For more specific reasoning on this personal philosophy, ask me, or wait for a future lengthy post on the subject.
Now, arrabbiata sauce uses primarily tomatoes, red chili, garlic, and olive oil. I have read that sometimes basil is added, but that most Italian chefs avoid the herb for this sauce. In my sauce, I wanted to have a good kick, but to use it minimally as a "garnish" of sorts for the fried vegetables and onion.
(Full recipe available upon request)
Chopping the yellow squash and eggplant into semi-thin rounds, I coated them in egg and fresh-cilantro, flour, pepper, and sea salt. In they went to a greased pan, cooking to a light crisp in batches and waiting in the oven on warm while the *organic chicken sausage was cut on the bias and seared in a pan with onion and garlic.
I prepared the above-mentioned arrabbiata sauce, adding some cayenne pepper (another favorite), and dressed each plate with a mound of baby arugula (another favorite - the greens are so earthy-spicy with flavor!).
The picture below shows the sausage and onion on the bottom half and the crispy squash and eggplant with arrabbiata on the top half, greens underneath dressed with extra cilantro leaves.
I had never done this before, but it turned out quite scrummy!
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| Caya 2011 |
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