Sauteed Black and Green Olives: Olive Neri e Verdi (Mario Batali) |
|
 |
Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
Ingredients:
1/4 cup extra-virgin olive oil |
2 cloves garlic, chopped |
1/2 pound small black brine-cured olives, like gaeta, drained and rinsed |
1/2 pound small green brine-cured olives, like arbequina, drained and rinsed |
1 cup basic tomato sauce, recipe follows |
1/4 cup extra-virgin olive oil |
1 spanish onion, chopped in 1/4-inch dice |
4 garlic cloves, peeled and thinly sliced |
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried |
1/2 medium carrot, finely shredded |
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved |
salt |
Directions:
1. In a 12 to 14-inch saute pan, heat the olive oil over medium-high heat and add the garlic. Cook over high heat until golden, about 2 minutes, then add the olives, and cook for 3 minutes, until softened.
2. Add the tomato sauce, then lower the heat, and simmer for 15 to 20 minutes, occasionally basting with the tomato sauce.
3. Basic Tomato Sauce:
4. In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
5. Yield: 4 cups
|
|