[world_famous_recipes] Storing Olives & Some Recipes
Storing Olives
You can generally store unopened jars of olives for up to two years.
After opening, you can refrigerate the olives for up to two weeks.
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Imported black Gaeta olives  great for sprinkling on pizza or
tossing into pasta  can be stored in glass jars either in their own
brine or under olive oil.
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Angel Hair with Tomato and Fennel Pesto
1 1/2 cups (360mL) boiling water
1 1/2 cups (225g) sun-dried tomatoes
1 small bulb fennel
2 cloves garlic
1/2 cup (20g) fresh basil leaves
2 Tbsp (5g) fresh oregano leaves or 1/2 tsp (1g) dried oregano
1 Tbsp (15mL) lemon juice
1/2 tsp (3g) sea salt*
3 Tbsp (45mL) olive oil (optional)
3 quarts (2.8L) boiling water
16 ounces (455g) angel hair pasta
Sliced ripe olives, grated Parmesan cheese* (optional), freshly
ground black pepper, roasted pinenuts, and oregano or basil sprigs
for garnish
Pour boiling water over tomatoes; allow to sit until soft and
pliable, about 5 to 8 minutes. Drain and reserve liquid. Quarter
fennel bulb; remove and discard core. Thinly slice fennel.
Combine one-fourth of the fennel with sun-dried tomatoes, garlic,
basil, oregano, lemon juice, salt and olive oil in a food processor
or blender. Process until smooth, adding reserved tomato-soaking
water a bit at a time until desired consistency is reached. Allow to
rest while preparing pasta; if possible, let flavors blend 30 to 60
minutes.
Bring 3 quarts water (2.8L) to a boil over high heat. Add pasta and
cook according to package directions. Drain pasta. Combine with pesto
in a large serving bowl. Toss together until evenly mixed.
To serve, mound pasta in center of each of six plates. Scatter
remaining fennel over top of pasta and garnish as desired.
Variation: For a richer sauce, add up to 1/2 cup pine nuts before
processing, then add 1/3 to 1/4 cup (60 to 80mL) extra liquid as
needed.
* Allergy notes: People following a corn-free diet should avoid
iodized salt since it contains dextrose, which should be avoided by
those allergic to corn. The egg protein lysozyme is an unlabeled
additive in some cheeses. People allergic to eggs should eliminate
any cheese in this recipe.
Nutrition Facts
Calories: 355
Fat: 9g
% fat calories: 22%
Cholesterol: 0mg
Fiber: 3g
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Mushroom Pizza
Dough for 1 pizza
1 28-ounce (795-g) can peeled tomato, crushed
1 clove garlic, minced
1/8 tsp (0.5g) oregano
6 basil leaves, chiffonade
1 small red pepper, cut into 1 1/2-inch (4-cm) strips
1/2 small sweet onion, sliced
1/3 cup (60g) pitted Kalamata olives, quartered
6 ounces (170g) assorted wild mushrooms
Extra virgin olive oil
1/2 pound (230g) mozzarella, shredded
Preheat oven to 500°F (260°C). Lightly oil a 17-inch (43-cm) pizza
pan. Spread the dough onto the pizza pan and top with half of the
peeled tomatoes. Add garlic, oregano, basil, pepper, onions, olives,
and mushrooms. Drizzle with olive oil. Bake 10 minutes, then slide
the pizza off the pan onto an oven rack and bake 5 minutes.
Slide the pizza back to the pizza pan and top with mozzarella. Bake
until cheese melts (3 to 5 minutes).
Nutrition Facts
Calories: 550
Total Fat: 20g (Saturated Fat 6g)
Cholesterol: 25mg
Sodium: 730mg
Total Carbohydrate: 70g (Dietary Fiber 5g, Sugars 9g)
Protein: 24g
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Rigatoni with Pasta Puttanesca
12 ounces (340g) rigatoni, uncooked
1 Tbsp (15mL) extra virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 can (425g) artichoke hearts, 15 ounces, drained
duckling
1/4 cup onion, finely chopped
4 tablespoons butter
1 cup white wine
1 cup small green Spanish Olives
salt and pepper to taste
Broil (grill) duckling plain and season it with salt and pepper as
you turn it. Serve it with the following sauce: Sauté onion in butter
until just soft. Add white wine, olives and salt and pepper to taste.
Let this cook down for five minutes and serve it over the duckling.
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