Skip to content

Pappa Al Pomodoro with a side of fettucine in a creamy caper sauce and pulled turkey breast

The Italian delegation liked simple fare and although Artichoke Hart was planning a more sophisticated main supper, he knew they would appreciate a simple Tuscan lunch. The meal was served with crusty bread and a hearty cabernet from Tuscany. Brodo is an Italian stock that is pre-made and stored as a base but in Artichoke’s case, he bought some fresh stock at Offlefarmer’s Grocery. In a pinch, you can replace with vegetable stock but it’s nowhere near as tasty.

INGREDIENTS

2 cloves garlic finely chopped
extra virgin olive oil
2 and 1/4 lbs ripe tomatoes, seeded and chopped
1 small handful of fresh basil leaves, coarsely chopped or torn
freshly grated black pepper
salt
4 cups Brodo (see below)
1 pound day-old bread plus an extra slice for good measure, crusts removed
freshly grated Parmigiano-Reggiano

MAKING BRODO

Brodo is thinner in consistency and less concentrated than stock made the French way. Italians will often reduce the broth to a coating sauce, or to beat a lot of butter or cream into it.

2 and 1/4 pounds chopped veal or beef bones
1 boiling fowl (including giblets)
1 carrot, peeled and chopped
1 onion, peeled and chopped

Put all ingredients into a large stockpot and cover generously with cold water. Bring slowly to a boil and skim off all foam and scum. Reduce the pan to a simmer and cook for 4 hours at a bare shiver, then strain and allow to cool, uncovered. Refrigerate the cooled brodo and remove any congealed fat from the surface. Use it within 4 days or reboil it prior to use. Don’t season.

Obviously, if you don’t have time to perform the above, a good vegetable stock will do as a replacement.

FETTUCINI WITH PULLED TURKEY IN A CREAM SAUCE

Fettucini,
prepared Alfredo sauce,
1/4 cup cream
1 tbsp capers (dried on paper towels)
turkey breast, cooked and cooled, then chopped or pulled (Artichoke used leftovers from another meal using meat that had been pulled from a leg)
lemon juice

Prepare pasta as usual to al dente. Heat up Alfredo and cream slowly to prevent curdling. Add turkey breast, capers, and fettucini to the sauce. Add dash of lemon juice and stir together.

METHOD FOR POMODORO

Briefly saute the garlic in a little olive oil in a large saucepan, then add the tomato and basil and grind in some pepper. Cook for 5 minutes then season with salt. Add the brodo and gently bring to a simmer. Cut the bread into 1/2 inch cubes, then add to the pan and cook for few minutes, stirring. Cover and cook over the lowest heat for 30 minutes. Adjust the seasoning then ladle into bowls and drizzle each with 2 tablespoons olive oil and serve hot or at least room temperature (never chilled). Offer the Parmigiano-Reggiano separately grated.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

 

Leave a Comment