Pasta: Difference between revisions

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The story behind the recipe is that it was invented by the carrettieri, cart drivers who more than a century ago would journey from town to town, selling anything and everything citizens might need. Cooking and eating while on the road takes ingenuity, and they would put together easy pastas using shelf-stable pantry ingredients they had tucked into their carts.

But the more research I did, the more puzzled I became. Different recipes varied so much, I wasn’t sure why they shared the same name. Sometimes fresh tomatoes appeared instead of canned ones, maybe basil instead of parsley, and sometimes instead of cooking the sauce everything was tossed raw with the hot pasta and cooking water. Which one, I wondered, was the real carrettiera?

=====French in a Flash: Pissaladière Pasta Recipe=====

[https://www.seriouseats.com/french-in-a-flash-pissaladiere-pasta-recipe by Kerry Saretsky 6/4/21 serious eats]

This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty.

Pasta: Difference between revisions

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@@ Line 94: / Line 94: @@
   The story behind the recipe is that it was invented by the carrettieri, cart drivers who more than a century ago would journey from town to town, selling anything and everything citizens might need. Cooking and eating while on the road takes ingenuity, and they would put together easy pastas using shelf-stable pantry ingredients they had tucked into their carts.
 But the more research I did, the more puzzled I became. Different recipes varied so much, I wasn’t sure why they shared the same name. Sometimes fresh tomatoes appeared instead of canned ones, maybe basil instead of parsley, and sometimes instead of cooking the sauce everything was tossed raw with the hot pasta and cooking water. Which one, I wondered, was the real carrettiera?
+=====French in a Flash: Pissaladière Pasta Recipe=====
+[https://www.seriouseats.com/french-in-a-flash-pissaladiere-pasta-recipe by Kerry Saretsky 6/4/21 serious eats]
+ This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty.