"Piedmont" > wrote
> Can someone post the recipes for Lidia's Italy (Family Table)episode 221,
> From Oil to Wine??
>
> 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>
> 02. Spahhetti with sauce.
>
> 03. Marinated mackerel or sardines.

I have the book. Here are 3 recipe titles that seem to
be what you are looking for (I haven't looked for the
spaghetti with sauce recipe yet):

Mackerel cured in olive oil - sgombri sott'olio
Marinated mackerel and red onion salad
Bruschetta of cured mackerel and beans

Question: Do you want those?

nancy

Can someone post the recipes for Lidia's Italy (Family Table)episode
221, From Oil to Wine??

01. Salad with marinated mackerel, red onion, bruschetta and beans.

02. Spahhetti with sauce.

03. Marinated mackerel or sardines.

On 1 Feb, 16:26, "Nancy Young" > wrote:
> "Piedmont" > wrote
>
> > Can someone post the recipes for Lidia's Italy (Family Table)episode 221,
> > From Oil to Wine??
>
> > 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>
> > 02. Spahhetti with sauce.
>
> > 03. Marinated mackerel or sardines.
>
> I have the book. Here are 3 recipe titles that seem to
> be what you are looking for (I haven't looked for the
> spaghetti with sauce recipe yet):
>
> Mackerel cured in olive oil - sgombri sott'olio
> Marinated mackerel and red onion salad
> Bruschetta of cured mackerel and beans
>
> Question: Do you want those?
>
> nancy

non ho capito bene, spiegami meglio..

"golden" > wrote

> On 1 Feb, 16:26, "Nancy Young" > wrote:
>> "Piedmont" > wrote
>>
>> > Can someone post the recipes for Lidia's Italy (Family Table)episode
>> > 221,
>> > From Oil to Wine??
>>
>> > 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>>
>> > 02. Spahhetti with sauce.
>>
>> > 03. Marinated mackerel or sardines.
>>
>> I have the book. Here are 3 recipe titles that seem to
>> be what you are looking for (I haven't looked for the
>> spaghetti with sauce recipe yet):
>>
>> Mackerel cured in olive oil - sgombri sott'olio
>> Marinated mackerel and red onion salad
>> Bruschetta of cured mackerel and beans
>>
>> Question: Do you want those?

> non ho capito bene, spiegami meglio..

What don't you understand?

nancy

On 1 Feb, 17:25, "Nancy Young" > wrote:
> "golden" > wrote
>
>
>
>
>
> > On 1 Feb, 16:26, "Nancy Young" > wrote:
> >> "Piedmont" > wrote
>
> >> > Can someone post the recipes for Lidia's Italy (Family Table)episode
> >> > 221,
> >> > From Oil to Wine??
>
> >> > 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>
> >> > 02. Spahhetti with sauce.
>
> >> > 03. Marinated mackerel or sardines.
>
> >> I have the book. Here are 3 recipe titles that seem to
> >> be what you are looking for (I haven't looked for the
> >> spaghetti with sauce recipe yet):
>
> >> Mackerel cured in olive oil - sgombri sott'olio
> >> Marinated mackerel and red onion salad
> >> Bruschetta of cured mackerel and beans
>
> >> Question: Do you want those?
> > non ho capito bene, spiegami meglio..
>
> What don't you understand?
>
> nancy- Nascondi testo tra virgolette -
>
> - Mostra testo tra virgolette -

recipes for a complete diner?
if yes what about point 1 and 3 ?
as I like to cook I have a lot of recipes (italian....) - tomorrow
afternoon at this time I can post - now I must go to Lugano in Swiss.
golden

"golden" > wrote

> On 1 Feb, 17:25, "Nancy Young" > wrote:
>> "golden" > wrote

>> > On 1 Feb, 16:26, "Nancy Young" > wrote:
>> >> "Piedmont" > wrote
>>
>> >> > Can someone post the recipes for Lidia's Italy (Family Table)episode
>> >> > 221,
>> >> > From Oil to Wine??
>>
>> >> > 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>>
>> >> > 02. Spahhetti with sauce.
>>
>> >> > 03. Marinated mackerel or sardines.
>>
>> >> I have the book. Here are 3 recipe titles that seem to
>> >> be what you are looking for (I haven't looked for the
>> >> spaghetti with sauce recipe yet):
>>
>> >> Mackerel cured in olive oil - sgombri sott'olio
>> >> Marinated mackerel and red onion salad
>> >> Bruschetta of cured mackerel and beans
>>
>> >> Question: Do you want those?
>> > non ho capito bene, spiegami meglio..
>>
>> What don't you understand?
>>
>> nancy- Nascondi testo tra virgolette -
>>
>> - Mostra testo tra virgolette -
>
> recipes for a complete diner?
> if yes what about point 1 and 3 ?

I'm asking the OP if those recipes are what they want. I have
them if they want them.

nancy

On 1 Feb, 17:52, "Nancy Young" > wrote:
> "golden" > wrote
>
>
>
>
>
> > On 1 Feb, 17:25, "Nancy Young" > wrote:
> >> "golden" > wrote
> >> > On 1 Feb, 16:26, "Nancy Young" > wrote:
> >> >> "Piedmont" > wrote
>
> >> >> > Can someone post the recipes for Lidia's Italy (Family Table)episode
> >> >> > 221,
> >> >> > From Oil to Wine??
>
> >> >> > 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>
> >> >> > 02. Spahhetti with sauce.
>
> >> >> > 03. Marinated mackerel or sardines.
>
> >> >> I have the book. Here are 3 recipe titles that seem to
> >> >> be what you are looking for (I haven't looked for the
> >> >> spaghetti with sauce recipe yet):
>
> >> >> Mackerel cured in olive oil - sgombri sott'olio
> >> >> Marinated mackerel and red onion salad
> >> >> Bruschetta of cured mackerel and beans
>
> >> >> Question: Do you want those?
> >> > non ho capito bene, spiegami meglio..
>
> >> What don't you understand?
>
> >> nancy- Nascondi testo tra virgolette -
>
> >> - Mostra testo tra virgolette -
>
> > recipes for a complete diner?
> > if yes what about point 1 and 3 ?
>
> I'm asking the OP if those recipes are what they want. I have
> them if they want them.
>
> nancy- Nascondi testo tra virgolette -
>
> - Mostra testo tra virgolette -

ok - all the best

"Piedmont" > wrote

> Nancy Young wrote:
>> "Piedmont" > wrote

>>> 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>>>
>>> 02. Spahhetti with sauce.
>>>
>>> 03. Marinated mackerel or sardines.
>>
>> I have the book. Here are 3 recipe titles that seem to
>> be what you are looking for (I haven't looked for the
>> spaghetti with sauce recipe yet):
>>
>> Mackerel cured in olive oil - sgombri sott'olio

8 mackerel fillets
juice of 2 lemons (1/2 cup)
1 teaspoon black peppercorns
1 1/2 teaspoons salt
1 1/2 to 2 cups extra-virgin olive oil

Lay the mackerel in a single layer in a 12 inch skillet,
preferably stainless steel. Pour 2 cups or more water and the
lemon juice to cover fillets. Sprinkle half the peppercorns and
1 teaspoon of the salt over them.

Set the pan over medium heat and bring to a slow rolling boil.
Turn down the heat and simmer gently for 15 minutes.

Prop up a large wooden cutting board at a moderate angle,
tipping towards sink. Drain the fillets and cool completely.

Arrange the fillets in a shallow dish, one layer or two. Sprinkle
each layer with the remaining peppercorns and salt. Cover
with olive oil.

Marinate 2 to 3 hours unrefrigerated for same day use, or cover
and store in the refrigerator for a month.

>> Marinated mackerel and red onion salad

6 fillets of cured mackerel (above)
2 tablespoons of the curing oil
1 medium bermuda onion, thinly sliced
and cut into 1/2 inch pieces
2 tablespoons red wine vinegar
2 tablespoons chopped flat leaf parsley
salt to taste

Break up the mackerel into bite sized pieces
and toss with remaining ingredients.

>> Bruschetta of cured mackerel and beans

4 fillets of cured mackerel (above)
2 cups canned cannellini beans, drained and rinsed
18 thin slices red onion
2 tablespoons extra virgin olive oil
salt and pepper
4 large or 8 smaller slices country bread, grilled
and brushed with olive oil

Lightly mash the beans and mackerel together, toss with
remaining ingredients and serve on the warm bread.
>
> There was also a spaghetti recipe also that had roasted red peppers,
> chopped olives, garlic that was browned, this one too if you would please
> be so kind!

I will look for this and let you know when I find it.

> Thank you Kindly!

You're so welcome.

nancy

"Piedmont" > wrote

> There was also a spaghetti recipe also that had roasted red peppers,
> chopped olives, garlic that was browned, this one too if you would please
> be so kind!

Lidia's Family Table
Sauce of Green Olives and Roasted Red Peppers
(a 10 minute sauce)

1 pound jar roasted red peppers in brine or fresh roasted peppers
1 1/2 cups flavorful green or black olives, pitted
3/4 cup extra virgin olive oil, plus more for finishing
7 or 8 plump garlic cloves, sliced
1/2 teaspoon dried peperoncino (hot red pepper flakes)
Hot water from pasta-cooking pot
1/2 teaspoon salt
2 tablespoons chopped fresh parsley
1 cup freshly grated Parmigiano-Reggiano or Grana Padano

Put a large pot of salted water on to boil.

Drain the roasted peppers, reserving 1/3 cup of the brine. Slice
them into 1/8 inch strips.

Puree the olives with 1/2 cup olive oil, pulsing to a paste.

Plunge 1 pound pasta into the boiling water 5 minutes before you start
the sauce.

Pour 1/4 cup of the olive oil into a big skillet, scatter the garlic
slices in the oil, set over medium heat. Cook for 1 1/2 to 2 min,
shaking the pan now and then, until the garlic is just sizzling.

Drop the peperoncino into the hot spot, let it toast for a minute,
then stir it in with the garlic.

Scrape olive paste onto a hot spot. Spread it out, let it cook
for a minute to carmelize lightly, then stir in with the garlic around
the pan.

Drop the roasted peppers in the center, spread them out and let
them start to sizzle and fry, about a minute.

Spill the reserved pepper brine into the skillet, stir everything
together, raise the heat slightly, and bring the brine to boiling.
Let it bubble and evaporate, shaking the pan and stirring until the
brine is gone and the vegetables start to sizzle and caramelize again.

Ladle 3 cups of the boiling pasta water. Stir and cook the skillet
sauce rapidly for 3 or 4 minutes (while the pasta is cooking). Reduce
the liquid by a third or so, then taste the sauce and add salt as needed.
Keep at a low simmer until pasta is ready.

When the pasta is done almost al dente, scoop it up and into the
skillet to finish cooking, adjusting with more pasta water or reducing
the liquid as necessary. Add the parsley during the initial tossing; off
the
heat, toss in the cheese and a tablespoon of olive oil just before serving.

Nancy Young wrote:
> "Piedmont" > wrote
>> Can someone post the recipes for Lidia's Italy (Family Table)episode 221,
>> From Oil to Wine??
>>
>> 01. Salad with marinated mackerel, red onion, bruschetta and beans.
>>
>> 02. Spahhetti with sauce.
>>
>> 03. Marinated mackerel or sardines.
>
> I have the book. Here are 3 recipe titles that seem to
> be what you are looking for (I haven't looked for the
> spaghetti with sauce recipe yet):
>
> Mackerel cured in olive oil - sgombri sott'olio
> Marinated mackerel and red onion salad
> Bruschetta of cured mackerel and beans
>
> Question: Do you want those?
>
> nancy
>
>
Yes, Please post these recipes if you would

There was also a spaghetti recipe also that had roasted red peppers,
chopped olives, garlic that was browned, this one too if you would
please be so kind!

We saw the episode but it appears too be last years so we couldn't get
the recipes from her web site.

Thank you Kindly!

Thank you so much!, that was extremely kind of you to post these recipes!


Nancy Young wrote:
> "Piedmont" > wrote
>
>> There was also a spaghetti recipe also that had roasted red peppers,
>> chopped olives, garlic that was browned, this one too if you would please
>> be so kind!
>
> Lidia's Family Table
> Sauce of Green Olives and Roasted Red Peppers
> (a 10 minute sauce)
>
> 1 pound jar roasted red peppers in brine or fresh roasted peppers
> 1 1/2 cups flavorful green or black olives, pitted
> 3/4 cup extra virgin olive oil, plus more for finishing
> 7 or 8 plump garlic cloves, sliced
> 1/2 teaspoon dried peperoncino (hot red pepper flakes)
> Hot water from pasta-cooking pot
> 1/2 teaspoon salt
> 2 tablespoons chopped fresh parsley
> 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
>
> Put a large pot of salted water on to boil.
>
> Drain the roasted peppers, reserving 1/3 cup of the brine. Slice
> them into 1/8 inch strips.
>
> Puree the olives with 1/2 cup olive oil, pulsing to a paste.
>
> Plunge 1 pound pasta into the boiling water 5 minutes before you start
> the sauce.
>
> Pour 1/4 cup of the olive oil into a big skillet, scatter the garlic
> slices in the oil, set over medium heat. Cook for 1 1/2 to 2 min,
> shaking the pan now and then, until the garlic is just sizzling.
>
> Drop the peperoncino into the hot spot, let it toast for a minute,
> then stir it in with the garlic.
>
> Scrape olive paste onto a hot spot. Spread it out, let it cook
> for a minute to carmelize lightly, then stir in with the garlic around
> the pan.
>
> Drop the roasted peppers in the center, spread them out and let
> them start to sizzle and fry, about a minute.
>
> Spill the reserved pepper brine into the skillet, stir everything
> together, raise the heat slightly, and bring the brine to boiling.
> Let it bubble and evaporate, shaking the pan and stirring until the
> brine is gone and the vegetables start to sizzle and caramelize again.
>
> Ladle 3 cups of the boiling pasta water. Stir and cook the skillet
> sauce rapidly for 3 or 4 minutes (while the pasta is cooking). Reduce
> the liquid by a third or so, then taste the sauce and add salt as needed.
> Keep at a low simmer until pasta is ready.
>
> When the pasta is done almost al dente, scoop it up and into the
> skillet to finish cooking, adjusting with more pasta water or reducing
> the liquid as necessary. Add the parsley during the initial tossing; off
> the
> heat, toss in the cheese and a tablespoon of olive oil just before serving.
>
>

"Piedmont" > wrote

> Thank you so much!, that was extremely kind of you to post these recipes!

You're welcome, I just hope those were the recipes you were
looking for.

nancy

Nancy Young wrote:
> "Piedmont" > wrote
>
>> Thank you so much!, that was extremely kind of you to post these recipes!
>
> You're welcome, I just hope those were the recipes you were
> looking for.
>
> nancy
>
>
Yes they were, thanks again!

On Sat, 03 Feb 2007 07:20:45 -0600, Piedmont > wrote:

>Nancy Young wrote:
>> "Piedmont" > wrote
>>
>>> Thank you so much!, that was extremely kind of you to post these recipes!
>>
>> You're welcome, I just hope those were the recipes you were
>> looking for.
>>
>> nancy
>>
>>
>Yes they were, thanks again!

I missed this thread completely.... where did the recipes come from?
Public Television isn't very generous in that respect.

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