Tuesday, February 4, 2014

Spaghetti with Foriana Sauce

This is an interesting and obscure Italian recipe from the eponymous town of Foria on the island of Ischia near Naples. The CC has tried but failed to find any references for it in any of his cookbooks in either English or Italian.

It's a Lenten recipe so no meat (but seafood is fine.) Its Moorish and medieval origins should become obvious when you read it.

It's truly great tossed with spaghetti. Add a few cooked scallops or seafood of choice and watch the recipe shine.


1/2 cup walnuts
1/4 cup pine nuts
1/4 cup raisins
2 cloves garlic
6 anchovy fillets

1 tsp. dried oregano
pinch of red pepper flakes

olive oil
sea salt
black pepper

parsley (to serve)


Place the walnuts, pine nuts, garlic and anchovies in a food processor and pulse until it is ground into coarse pieces like granola. Do NOT grind it to a pulp. You want some texture left.

Heat up the olive oil until it shimmers. Add the above mixture with the raisins and cook for 3-4 minutes. Keep stirring. It has a tendency to stick and burn. Add some water if it cooks too fast. Do not add pasta water like most recipes since this mixture is already considerably salty.

Serve over spaghetti with seafood (if using), parsley and black pepper.

No comments: