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Welcome to the Local Cuisine page! Every month we will feature a recipe
for a typical Aruban dish or delicacy. You can print out this page and start
up your own Aruban recipe book! If you're interested, you can also check out some
of the experts on Aruban cuisine.
This Month's Recipe:
Salsa alla Liguria
By Donaldo Soviero
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Recipes from Donaldo Soviero,
author of La Vera Cucina Italiana, are reprinted with permission. Mr. Soviero has lived and taught the fine
art of cooking in Italy for many years following a successful career in the United States
as a concert entrepreneur and chef. |
Reprinted
with kind permission from "Aruba Cooks" by Linda H. Shapiro,
published in 1997, page 99.
Pierre Corneillestraat 1, Oranjestad, Aruba, Dutch Caribbean. |
This book is available for purchase from the Aruba Gastronomic
Association (AGA). Click
here for more information |
Serves 4.
Ingredients:
- 1 1/2 cups garlic-infused extra virgin olive
oil
- 4 large garlic cloves, scored
- 2 garlic cloves, chopped
- 1/2 cup Del Monte golden raisins
- 1/2 cup pine nuts
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried basil
- 1/8 teaspoon dried chervil
- crushed red pepper, to taste
- freshly ground black pepper, to taste
- 1 cup chopped fresh parley leaves
- 1 cup small toasted croutons
- 1 cup Parmesan cheese
- 1 pound pasta, preferably linguine
In medium pan, heat oil with scored garlic cloves over low heat until cloves begin to
color. Remove from heat and allow to rest for 5 minutes.
Add additional garlic cloves, raisins, pine
nuts, thyme, basil, chervil, crushed red pepper, freshly ground pepper, half cup parsley,
half cup croutons. Stir. Return pan to moderate heat. Cook until garlic just begins to
brown. Do not allow any ingredients to burn.
Place well drained steaming hot pasta in
warm bowl. Pour half sauce over with half Parmesan. Toss until well coated. Divide among 4
warm bowls. Garnish each serving with remaining sauce and Parmesan, croutons and parsley.
Serve immediately.
Bon Appetit!
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