{"id":12350,"date":"2006-06-18T05:39:55","date_gmt":"2006-06-18T05:39:55","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/2006\/06\/18\/spaghetti-and-the-riviera\/"},"modified":"2006-06-18T05:39:55","modified_gmt":"2006-06-18T05:39:55","slug":"spaghetti-and-the-riviera","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2006\/06\/18\/spaghetti-and-the-riviera\/","title":{"rendered":"How To Make Spaghetti al Fresco Riviera"},"content":{"rendered":"<div>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">Alfonso and I made a trip along the Riviera by car recently. I can describe this trip with memories of vivid blues and greens that I have never seen before&#8230;and of course there was the food. My favorite souvenirs from my trips are my recipes so I will share with you my souvenirs.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\"><br \/>\nAs always, but especially to experience the true tastes of the Riviera, it is best to use the freshest ingredients. <\/span><span style=\"font-size: 18pt;\">This is a popular recipe served along theRiviera in the summertime.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\"><span style=\"mso-spacerun: yes;\"><br \/>\n<\/span><b style=\"mso-bidi-font-weight: normal;\">Spaghetti al Fresco Riviera<br \/>\n<\/b><strong>\u00a0Ingredients<\/strong>:<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">1 lb. of spaghetti<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">1 lb. red, ripe, fresh tomatoes<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">1 celery heart<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">4 anchovies packed in olive oil<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">4 tablespoons of extra virgin olive oil<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">1 tablespoon of fresh squeezed lemon juice<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">\u00a0<strong>Directions:<\/strong><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">1. Boil tomatoes for 1 minute, peel, remove the seeds and cut in small cubes.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">2. Place olive oil in a pan and heat till warm, place in anchovies and stir until they have dissolved, add in cubed tomatoes, stir. 3. Remove from heat and cool.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">\u00a04. <\/span><span style=\"font-size: 18pt;\">Cook spaghetti till al dente (look at package directions for proper cooking time).<br \/>\n5. Drain spaghetti and place under cold running water while still in colander for 3 seconds.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\">\u00a06. <\/span><span style=\"font-size: 18pt;\">Drain off all water and place in pan with sauce.<br \/>\n7. Sprinkle on lemon juice a twist of freshly grated white pepper.<span style=\"mso-spacerun: yes;\"><br \/>\n<\/span>8. Toss spaghetti. Then add in chopped celery heart. Toss again.<br \/>\n9. Place on serving plate and serve immediately.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\">\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: 18pt;\"><br \/>\nEat outside&#8230;preferably by a body of water, in good company&#8230;and serve with a glass of Montepulciano or Chianti.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\">\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\">\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Alfonso and I made a trip along the Riviera by car recently. I can describe this trip with memories of vivid blues and greens that I have never seen before&#8230;and&hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[45,11],"tags":[],"class_list":["post-12350","post","type-post","status-publish","format-standard","hentry","category-pasta-recipes-2","category-recipes"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/12350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=12350"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/12350\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=12350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=12350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=12350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}