I was making a puttanesca sauce and I just saw some grapes in the fridge and thought, why not. So I added the grapes in the sauce and
Minced finely of course
Chops is a trusted home cook.
My mother-in-law "secret ingredient" is raisins for her meatballs and sauce. Grapes do sound tasty.
Lindsay-Jean is a Contributing Writer & Editor at Food52.
The "*whispers* it's delicious" made me smile! Upload your recipe to share it with us all! Also, I see you just recently signed up for an account -- welcome to Food52!!
I'm not quite sure, I think around 20-30 grapes per pound of pasta sounds about right, don't want the grapes to be too obnoxious tho, I want them to gently murmur. I tossed in the almost completely mashed grapes at the very end right before I turned off the fire, tossed the pasta in the sauce, and added cheese. I used a classic puttanesca sauce with all the proper ingredients (Olives, capers, anchovies, tomatoes, uh might be forgetting something but yea, nothing special)
And thanks for the welcome~
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
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.)