"Spaghetti alla puttanesca (whore's spaghetti) is a spicy, tangy and somewhat salty Italian pasta dish that culinary experts regard as modern and reflects the bounty of the market rather than the garden. The ingredients are inexpensive, easy to find and typically Mediterranean. Italians refer to the sauce as sugo alla puttanesca.
Various accounts are given of the sauce’s origins, but it is likely that they date to the mid twentieth century. The earliest printed reference to this dish, as identified by the Grande dizionario della lingua italiana, is Raffaele La Capria’s 1961 novel Ferito a morte which refers to spaghetti alla puttanesca come li fanno a Siracusa (‘spaghetti alla puttanesca as they make it in Syracuse’).[1] According to the Professional Union of Italian Pasta Makers the sauce became popular in the 1960s.[2]
As to place, both Sicily and the Bay of Naples have been suggested. The 1971 edition of the Cucchiaio d’argento has no recipe with this name, but two which are similar. The Neapolitan Spaghetti alla partenopea, in which the anchovies are added towards the end of cooking, is flavoured with generous quantities of oregano, while spaghetti alla siciliana is distinguished by the addition of peppers to the ingredients"
-stolen from Wickapeeeeeedia.
*find the best here:
www.cafe-madison.com
No comments:
Post a Comment