General tips

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

Spaghetti Alla Puttanesca Recipe

	Category	Cheese Recipes
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Ingredients And Procedures

1 lb Spaghetti

3 tb Extra Virgin Olive Oil

1/4 c Chopped Onions

1 Whole Clove of Garlic

2 Anchovy Fillets

1 Fresh Chili Pepper

4 Ripe Plum Tomatoes

2 Fresh Basil Leaves

1 tb Fresh Italian Parsley

1 tb Capers

12 Pitted Black Olives

Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06.

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<h1>Spaghetti Alla Puttanesca</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 lb Spaghetti <P>3 tb Extra Virgin Olive Oil <P>1/4 c Chopped Onions <P>1 Whole Clove of Garlic <P>2 Anchovy Fillets <P>1 Fresh Chili Pepper <P>4 Ripe Plum Tomatoes <P>2 Fresh Basil Leaves <P>1 tb Fresh Italian Parsley <P>1 tb Capers <P>12 Pitted Black Olives <P>Reggiano Parmigiano cheese If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. Serves 4. By Chef Antonio Richichi of Ristorante Da Vinci. From The Gazette, 91/02/06. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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