Tagliatelle Alla Puttanesca

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It’s been such a long time since I’ve made this pasta. This is my mom’s favorite. She would make it often at home and order it when we would go out for Italian food. This is my version of it. It’s quick to make and it is full of flavor. And since this weather has me craving even more carbs, I made a caramelized balsamic onion focaccia to serve it with (and to munch on, till it was dinner time).

This recipe serves 3.

Ingredients:

300gr of dried tagliatelle or the pasta of your choice

1 small tin of anchovies (30grs), chopped very finely. Reserve the oil.

2 garlic cloves, minced

Pinch of onion powder

2 tablespoons of olive oil

2 bird’s eye chili, finely chopped

5 tomatoes, chopped

100gr of Kalamata olives, pitted and chopped

2 tablespoons of dried oregano

1 tablespoon of dried basil

Pepper

4 tablespoons of chopped parsley

Grated Parmesan or Grana Padano for serving

 

In large pan over medium heat, add the anchovy oil and olive oil. Once the oil is hot, add the anchovies, chilies and garlic. Cook for 1 minute.

Then add the tomatoes, Kalamata, oregano, basil, onion powder and pepper. Cook for about 5 minutes, stirring from time to time until it becomes a sauce. I didn’t add any salt as the anchovies and Kalamata were salty enough for me.

While the sauce is cooking, cook the pasta as instructed on the package.

Once the sauce is done, add the chopped parsley and taste for seasoning. Then add the drained pasta and toss to coat it.

Serve with some grated Parmesan or Grana Padano. Enjoy.

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Amaranth Crusted Buttermilk Chicken with a Coriander-Sriracha Greek Yogurt Sauce

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I wanted to make a lighter version of buttermilk fried chicken. Besides the obvious reason that it is too fatty, the part I hate the most about deep frying is that the whole apartment smells like a fast food restaurant.  That is why I hardly ever do it.

I added amaranth to the coating. In case you have never heard of amaranth before, it is a seed similar to quinoa, just smaller and it also packs a lot of protein. I browned the chicken a bit in a pan with very little olive oil and then finished it cooking in the oven.  I wanted to keep the lighter vibe going so I made a sauce with coriander, sriracha, lemon zest and Greek yogurt.  Keep in mind that for this recipe you need to let the chicken marinade in buttermilk overnight.  This recipe makes about 3 portions.

Ingredients:

500gr of chicken breast, sliced into chicken finger size pieces

For the marinade:

400ml of buttermilk

Juice of ½ a lemon

Pinch of salt

Pinch of Pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

1 teaspoon of dried thyme

For the crumbs:

½ cup of amaranth

½ cup of panko

¼ cup of cornmeal

¼ cup of breadcrumbs

¼ cup of grated parmesan

1 teaspoon of salt

Pepper

¼ teaspoon garlic powder

1 teaspoon of lemon pepper

For the sauce:

170gr of Greek yogurt

2 tablespoons of chopped coriander

Zest of 1 lemon

2 tablespoons of sriracha sauce

1 tablespoon of ginger syrup

Pinch of salt

 

The night before, slice the chicken into chicken fingers size pieces. Place all of the ingredients of the marinade in a bowl, mix it and add the chicken. Cover with plastic wrap and let the chicken soak in it overnight in the fridge.

To make the Greek yogurt sauce, just mix all of the ingredients in a small bowl, cover with plastic film and let it sit in the fridge until ready to serve.

To make the coating, first start cooking the amaranth. Boil it for 15 minutes and then drain it with a very fine mesh strainer since they are so tiny. My strainer was not small enough so I stacked a second one underneath, lost a bit of amaranth in the process, but oh well. Then I dried it a bit more in a pan for a few minutes. Set aside to allow them to cool down for a couple of minutes.

Preheat the oven to 180C/350F and line a baking tray with parchment paper.

Place the cooked amaranth and the rest of the ingredients of the crumb mixture in a bowl. Mix well.

Remove the chicken from the marinade and coat each piece with the crumb mixture.

Brush a large non-stick pan with some olive oil. Once the pan is hot, just brown the chicken a bit on both sides. Do it in batches.  Then place the chicken in the prepared oven tray.

Bake for 8 to 10 min until the chicken is cooked through.

Serve immediately with the Greek yogurt sauce.