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Team Eats: PESCARA – Fettuccine Pescara

Despite still being in obvious pain from this week’s Champions League first-leg defeat to Bayern Munich, we know It Ain’t Over ‘Till The Old Lady Sings… and The Show Must Go On… and Keep Your Eye on the Prize… Ok, I’m finished. But what’s not finished is the season. There’s still a second-leg in Torino and Juventus have 90 more minutes to beat Bayern Munich, plus there’s plenty of Serie A action left to play.

That action includes this weekend’s visit by Delfino Pescara 1936 (YES, that’s their real name) to Torino. You might remember my homage to my Abruzzese ancestors earlier this season when I waxed and waned on how beautiful my land and people are as we cooked Roasted Fish with Ginger.

But I’m not doing that this time. No more Mr. Nice Grease. We have work to do. We have business to take care of.

Cooking music this week is Du Hast by Rammstein; a mean tune with German lyrics that have double meanings. For instance, the line “du hast mich gefragt” translates to “you have asked me”, but when he reads just the first two words together it sounds like “du hasst” which translates to “you hate” (German speakers, feel free to correct me).

What, think I’m focused on next week’s match because I’m listening to German music? Nein. Nein.

Turn it up, hündinnen.


Fettuccine Pescara

Difficulty: Easy, Price: $18.00 (with the lamb), Time: 40 minutes

 

Ingredients

• 1 lb Fettuccine
• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced fresh garlic
• 14 Roman tomatoes
• 1 cup canned roasted red bell pepper
• 1/2 cup pitted calamata olives
• 3 cups tomato puree
• 1/2 cup red wine
• 3 tablespoons fresh basil
• salt and pepper to taste
• freshly grated cheese
• lamb pieces for stew (optional)

Directions

Juventus-vs-Pescara-Juventus-Stadium-April-06-2013-tomatoes
1. Bring water to a boil in a stock pot, add roma tomatoes and cook for 1 minute. Notice how the skin splits, making peeling them by hand as easy as pulling off the skin. Remove the tomatoes and place in a bowl of cold ice water to stop the cooking.

2. While the tomatoes are cooling, cook the fettuccine. Place the pasta in boiling water and cook for approximately 7 minutes stirring frequently. Place the cooked pasta in a colander and rinse with cold water to again stop the cooking. Place the cooled pasta in a bowl and toss with 1 tablespoon olive oil, reserve.

Juventus-vs-Pescara-Juventus-Stadium-April-06-2013-chop
3. Peel and seed the tomatoes. Chop in medium size pieces (1/2 inch dice). Chop up the olives and peppers, and set aside. If using meat, rinse off the meat with running cold water and chop into medium pieces.

Juventus-vs-Pescara-Juventus-Stadium-April-06-2013-saute
4. Heat saute pan and add the remaining olive oil, salt, pepper, and garlic. If using meat, add it to the pan and cook until brown, turning to brown all sides.

Juventus-vs-Pescara-Juventus-Stadium-April-06-2013-cook
5. Add the roma tomatoes, roasted red bell peppers, olives, tomato puree and red wine and cook for 20 minutes on a medium low setting.

6. Add the fresh basil and season to taste. Adjust the thickness of the sauce with water if needed. Toss the fettuccine with the pasta sauce and cook for another 2 minutes or until the pasta is heated through.

7. Garnish with freshly grated parmesan cheese and Consume. Imagine each delicious bite another step towards three points and victory.

Juventus-vs-Pescara-Juventus-Stadium-April-06-2013-final

Taking part in TeamEATS this week? Post pics of your dishes in the comments section below.

 

Mangiare è l’unica cosa che… Conte!

 


Back by popular demand, TeamEATS is a culinary guide to cooking and consuming the opposition. Each week, we pick a recipe from the home cuisine of Juve’s upcoming adversary, put on the kitchen apron and… cook it and eat it. Buon Appetito!
 

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