Potatoes and cannellini beans provide the bulk in this hearty soup inspired by pasta puttanesca, while the garlicky tomato base is imbued with the briny punch of capers and black olives. The signature of puttanesca is heat, so adjust the amount of red-pepper flakes to your liking or use fresh chiles, if you have them. Reserve some of the olives and capers, and combine with parsley to make a topper that amplifies the sharp, bright flavors. Haphazardly mashing some of the beans and potatoes is an efficient way to thicken the soup, without the need for any additional equipment. In fact, it’s a great trick to have up your sleeve whenever you are looking to thicken soups or stews.
"potato" - Google News
December 13, 2020 at 06:27AM
https://ift.tt/37YoiUa
Potato and White Bean Puttanesca Soup Recipe - The New York Times
"potato" - Google News
https://ift.tt/2rh4zOj
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "Potato and White Bean Puttanesca Soup Recipe - The New York Times"
Posting Komentar