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Puttanesca “Starter”

Chef Jamie McFadden presents

Puttanesca “Starter”

Yields Sauce for 1 pound of prepared pasta

  • ½ cup    Italian olives, pitted & chopped
  • 1 tsp     crushed red pepper
  • ½ cup    green olives, chopped
  • 2 tsp     black pepper
  • ½ cup    golden raisins, soaked in warm water
  • ½ cup    extra virgin olive oil
  • for 5 minutes to soften
  • 1 Tbsp   balsamic vinegar
  • 1 cup     Marcona almond
  • juice of 1 lemon
  • 4 each    anchovies, rinsed & mashed
  • 2 cups   halved cherry tomatoes, pan sautéed & chilled
  • 1 Tbsp   capers
  • 1 tsp     cayenne pepper
  • 1 cup     shaved parmesan cheese
  • salt & pepper to taste

Combine all of the above ingredients except for the tomatoes & parmesan cheese.  Mix gently and place in a shallow bowl.  Cover for at least 2 hours or up to 2 days.

To Serve:  Prepare 1 pound of your favorite pasta.  When cooked al dente, strain water carefully and while the pasta is still warm, toss with Puttanesca base. Lightly season with salt & pepper to taste. Garnish with pan sautéed cherry tomatoes & shaved parmesan.  Enjoy!

Fava Bean and White Truffle Ailoi

Fava Bean and White Truffle Ailoi

16 servings

This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!


5 each whole eggs

1 cup blended oil plus 2 tbsp.

1/4 cup white truffle oil

1 tbsp each cracked black pepper and kosher salt

1 cup frozen/defrosted or pre cooked Green Fava Beans

2 tbsp Lemon juice

2 tsp fresh garlic, minced

In the bowl of a food processor crack the whole eggs.  Secure lid and begin to spin the eggs.  In a very steady and slow stream add in the blended oil and watch as ur eggs become creamy like. As the mix continues to spin slowly add in the white truffle oil, followed by the favas, salt, pepper, lemon juice and garlic. Taste and adjust salt and pepper as needed.

Remove Ailoi from processor bowl and serve immediately with your favorite fresh or grilled bread and or place in a container with a tight fitting lid for up to three days

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