Pasta with Puttanesca of Sandro Petti. Recipes

Pasta with Puttanesca

Pasta with Puttanesca

Pasta ( spaghetti ) with Puttanesca of Sandro Petti.

a pleasant conversation with the Master

 

Sandro Petti famous architect, and Chef – Patron of the great Restaurant and Night Club “Rangio felon” that has made history as the early 50 years, where they met for appointments exclusive characters from the world of entertainment, culture and the world of high society, like Onassis and Agnelli. Here was born musically Mina, as Peppino di Capri, magical moments of our Ischia. Sandro well as delight the palate and the soul of the customers, has built architectural jewels of big merit, as the Rangio Felllone, Bar Calise, Hotel Moresco, Hotel Regina Isabella Il Castiglio de Aragon, Villa Buttiglione of the Agnelli family, and many others works in Italy and in the world.

The link between Alberto Restaurant with Sandro Petti and Family Colucci (Neapolitan prestigious artistsof which Sandro was the grandson), starts from before the war, in 1940. When Colucci brothers opened the restaurant and beach club “Lido” My Grandfather Alberto since opening started working with them. With great passion and dedication at work, became greatly appreciated, so much so that it created an estimate union and affection. In 1950, the Colucci sure an honorable continuation, they chose my Grandfather Alberto for the management of the restaurant, which since then takes its name.

Spaghetti (pasta) with Puttanesca
History
Sandro Petti tells me. “Rangio Felon” on a late summer evening of 1949 is a couple of customers to dine. That evening we had finished everything, and there was nothing … “what to do?” I go in the kitchen … “.. there were four cherry tomatoes, some olives, and a bit ‘of capers” I said “well, now there I combine one thing …. we do a puttanata*. ” The puttanata*- thus was born. They returned two nights by saying “let us Sandro that puttanata*-” and from that moment everybody asked me, “and make me the puttanata*-“, but it was ugly wanting add on the menu, so to lighten it I gave the name of puttanesca**. The next day I went down to the Lido Restaurant of my Uncles, where he immediately taught the recipe to your grandfather Alberto, and he was totally fascinated that after only 20 minutes the “spaghetti with puttanesca” on customers’ tables were also there. The first share. As soon as the plate was beginning to be known, and people talked about it around, the news came to the Bishop of Ischia, who he sent for me immediately. We were young and lively, bother me a lot of this call, and thinking about all the other issues, I said to myself “who knows, what recounted?”. Instead the Bishop was stunned by this manner of appointing the spaghetti “puttanesca**”, a term for the epoch, vulgar and transgressive. So I told him the story with the two customers and random creation of the dish. Whereupon I promised him that I would not have published the name on the outside menu. Slowly the plate resulted so good and was so successful, that the problem faded away alone.

  • *Puttanata. The word “puttanata” comes from, whore, streetwalker. The meaning is: to stupid action, or action crazy
  • *1 (cazzata) crap, bullshit: non dire puttanate! don’t talk bullshit!, don’t talk crap!; che puttanata! what crap!
  • *2 (azione stupida) (Br) bloody stupid thing, (Am) B.S.: non fare puttanate!don’t fuck up!
  • ** Puttanesca comes from the word Puttanata

 

img2617Recipe

Ingredients for 4 people

400 grams of spaghetti
12 cherry tomatoes
4 anchovy fillets in oil
2 cloves garlic
salted capers
20 black olives from Gaeta
extra virgin olive oil
Chili pepper
fresh parsley
wine

Preparation
Sandro Petti says. Do go in a frying pan, garlic, oil, chilli and black olives from Gaeta. When the garlic Rosola move the pan from the heat, and do go anchovies and once the wine, you dissolve the anchovies, and the fire do fade wine, right after you get the tomatoes (must be rosé, then a few tomatoes). When the pasta is ready, whisk in the pan adding parsley and oregano.
Anchovy
I used anchovies as a basis for enhancing the dish, as they did in the kitchen of the ancient Romans. Another base of valuable kitchen was garum, a much sought was made with innards of the fish and salt, and it was very expensive.

Millerighe (pasta) Alberto my review of puttanesca

 

 

 

 

Giovanni Mattera Chef and photographer

 

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