🔕 🔔

My Basket ()

All questions

A question about a recipe: The (Not Barefoot) Contessa's Fish Pasta

0afceb53 8c13 4b96 82ba 45235cf98176  fishpastalowres 2417

I have a question about the recipe "The (Not Barefoot) Contessa's Fish Pasta " from fisheri. 2 questions: dry or sweet white wine? what color/type olives? Thanks!

Trena is a trusted source on general cooking.

asked almost 4 years ago
2 answers 898 views
8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1

Chops is a trusted home cook.

added almost 4 years ago

I would suggest using dry white wine and the oil cured olives appear black.

05742d15 f143 41f6 9974 460746cef397  a602199a08f4439cf1fc247db4d36021 1
added almost 4 years ago

Wine in a recipe with fish is usually to cut the fishy flavor and not so much to add sweetness. Dry white wine is probably better but if all you have on hand isn't terribly dry, taste afterwards and adjust the acidity as necessary, such as with some white wine vinegar or lemon juice.

The most common kind of oil-cured olive is black. They have a particular shriveled look to them, like big raisins.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.