RED PRIEST PUTTANESCA VIVALDI
Sacrilege you say? How could this sauce of such notorious origin (“puttana” in Italian means “hooker”–and legend has it that when the ladies needed something quick and hearty between appointments Puttanesca was born) be in any way associated not only with one of the 18th century’s greatest composers but with a man of the cloth as well? Though an ordained priest, Vivaldi after all was Italian, and he resided in one of the most sensual cities in the world–Venice; and as maestro di violino at the Pio Ospedale della Pieta–one of the four Venetian institutions devoted to the care of orphaned, abandoned, and “indigent” women, less than pious thoughts must have preoccupied him now and again. His music certainly often displays a sensual character that seems to draw more on Pagan subjects than Christian ones, his Quattro Stagioni being the most famous example. And listeners familiar with the many viscerally exciting, breathtakingly virtuosic passages featured in La Stravaganza, La Notte, Il Proteo, etc., can’t help but believe the source of inspiration to be secular rather than sacred. Likewise, this Puttanesca is sensually laced with delights guaranteed to excite the palate. John Greene
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| Recommended recordings:
Il Prete Rosso La Stravaganza Vivaldi Concerti della Natura Vivaldi String Concertos |
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Ingredients: Extra virgin olive oil (a good aromatic one like Coltibuono or Olio Verde) Sea salt 8 cloves garlic, peeled and finely sliced 6 small dried chili peppers, crushed 1 medium grilled red pepper, finely chopped 1 28 oz. can whole San Marzano tomatoes, salted and crushed by hand 8 marinated sun-dried tomatoes, chopped 10 Calamata olives, pitted and chopped 2 tablespoons capers 2 fresh medium anchovies, cleaned, rinsed, dried, and chopped (since fresh anchovies are rarely found even in larger cities, 8 canned or bottled anchovies may be substituted) 1 lb. dry Capellini or Linguine Fini pasta Parmigiano Reggiano Serves 4 1. In a 10″ diameter, deep (no shorter than 3″) saucepan add a generous 2. Add the garlic and chilies. Continue to cook, shaking the 3. Add the grilled red pepper to the mix, shake well 4. Add the crushed tomatoes to the pan, stir well, and simmer for 2 5. Add the sun-dried tomatoes, the olives, and the capers, stir well, 6. In the meantime bring a large pot of water (about 6 quarts) to 7. Gently fold the anchovies into the sauce about 4 minutes before the 8. When the pasta is ready, drain and add to the sauce. Turn off the |
