Turiddu
From The Great Italian Cookbook.
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A historical recipe
The Great Italian Cookbook.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- (Vermicelli with olives and chili pepper) 5 tbsp olive oi!
- 120z peeled tomatoes 10-12 pitted black olives Ye red chili pepper salt 100z vermicelli 14 cup grated Parmesan cheese pinch of oregano Heat the oil in a saucepan and when it is hot, add the peeled, seeded, drained tomatoes, whole pitted black olives and half a chopped chili pepper.
- Season with salt and cook until the sauce is thick.
- Cook the vermicelli until al dente in plenty of salted water.
- Drain and add a trickle of oil, the cheese and a pinch of oregano.
- Arrange on a serving dish and pour over the piping hot Turiddu sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Colander