Aranciata Nuorese Recipes

ARANCIATA NUORESE

Steps:

• Using a swivel-handled peeler, shave the zest from the oranges, avoiding even the barest bits of the bitter pith.
• In a saucepan, cover the zest with cold water and blanch it for 1 minute. Drain the zest and refresh it under very cold water, setting it then to rest in a bowl of cold water, covered with plastic wrap, in the refrigerator. Change the water once a day for five days. This long bath sweetens the zest.
• Drain and dry the zest on absorbent paper towels.
• Place the zest and the honey in a saucepan over a quiet flame, permitting the zest to drink in the honey for 40 minutes. Off the flame, add the almonds, stirring, coating them with the honey and the zest.
• Pour the mixture out onto a pastry marble or a double sheet of parchment, leaving it to cool to tepid.
• With a sharp, wet knife, cut the confection into tiny squares. Leave the finished aranciata to cool completely before storing it in tins. Alas, this artisanal version of aranciata has only a short life, giving one the responsibility to see that every last chewy bite of it be dispatched within a few days.

PENNE ALL'ARRABBIATA

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.