Monday, June 28, 2010

June 25th - Wild Mushroom Ravioli in a Caper Red Sauce

I am on vacation.  Now while intuitively that might imply I should have more time to blog and twitter, alas, it is quite the contrary.  We are out most days and I am stealing a few minutes between cocktails and dinner while D is watching Indiana Jones on TV.

A true, simple and clean red sauce in Italian cooking should be as uncomplicated as opening a high quality tin of Italian Roma Tomatoes and taste just as elegantly sublime.

400g fresh Ravioli for 2 people

 Simple Caper Red Sauce

1 large tin Italian Tomatoes
1/2 small Onion
2 cloves Garlic, minced
1 T Capers, drained
1 handful fresh Basil, chiffonade
1 chili (optional)
1/4 Olive Oil
1/2 t Sugar (optional)
Fresh Parmesan

In a large sautee pan, heat 2 T of good Olive Oil on Medium heat.  Sautee the Onions and Garlic for 1-2 minutes.  Add the Tomatoes and the Sugar.  If you wish to avoid the Sugar,  you can use a bit of carrot to offset the acidity.  Let simmer for a good 10-15 minutes.  Add the Capers in the last five minutes.  Season with Salt and Pepper.

Add the Basil just before serving.   Serve over pasta with freshly, grated Parmesan.

Yummo!  We opened an equally sublime Oliver Hill Shiraz.

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