Friday, December 13, 2013
By ANNE MAHLE
(Continued from page 1)
8 cups crushed tomatoes
2 cups chicken stock
4 ounces salted ribs or salt pork, whole
Heat a medium to large stock pot over medium-high heat and add the olive oil. Add the onions and saute until they are soft, translucent and beginning to brown, about 10 minutes, stirring often. Add the salt, red pepper flakes and anchovies and cook for another minute or two. Add the rest of the ingredients and bring to a boil. Reduce to a simmer, covering only if too much water evaporates, and cook for 1 1/2 to 2 hours. Serve over spaghetti or fettuccini.
Makes 10 cups -- some for now and some to freeze.
CHICKEN AND MUSHROOM WITH PESTO
The sauce above is hearty enough to stand alone, but because I guessed it would be a little more than a short guest at our house would tolerate in the spice department, I added this dish. They work great in combination or on their own.
I served them separately and allowed everyone to combine as they wished. Sometimes you CAN please all of the people all of the time!
2 tablespoons olive oil
2 half chicken breasts, sliced thinly
8 ounces mushrooms sliced 1/4-inch thick, about 3 cups
1/4 teaspoon salt
Several grinds of fresh black pepper
3 tablespoons basil pesto
Heat a large skillet over medium-high heat and add the olive oil. Carefully add the chicken breasts and saute until only the centers are pink. Add the mushrooms, salt and pepper, and saute for another 3 to 5 minutes or until the mushrooms have given off some juice but are still light in color and large in size. Add the pesto and combine with 2 to 3 cups of the above sauce.
Serves 4 to 6.
Anne Mahle of Rockland is the author of "At Home, At Sea," a recipe book about her experiences cooking aboard the family's windjammer. She can be reached at: firstname.lastname@example.org