Serving
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Frankfurter Olive Sauce for Pasta
Italian
For 12 oz
Effort:
Sched:
DoAhead:		 pasta
**
45 min
Yes
Here's one the kids will probably like - so long as you call it "Hot Dogs and Spaghetti", not "Frankfurters and Linguini". It's actually an interesting and tasty dish for adults too. While I generally use linguini, you can serve it with any pasta that's not too small.





8
4
10
2
2
2
1
1
tt
tt
12
---- 		oz


T
T
oz
t
c


oz
--- 		Onion
Frankfurters
Green Olives (1)
Butter
Olive Oil ExtV
Brandy
Flour
Stock, cold
Salt
Pepper black
Pasta
-- Garnish --
Pecorino Cheese
    Prep
  1. Chop ONION fine.
  2. Slice Frankfurters into 1/8" slices.
  3. Pit the OLIVES and slice them medium..
  4. Grate CHEESE for garnish.
    5. Run
  5. Melt BUTTER, add OLIVE OIL and fry the Onion over moderate heat until translucent but not at all browned. Add Frankfurters and continue to fry stirring for a few minutes.
  6. Sprinkle over the BRANDY and flambé if you wish (and if it'll light for you).
  7. Stir in Olives and FLOUR. Fry stirring until flour is cooked but not browned, then stir in cold STOCK. Bring to a boil and simmer uncovered until the sauce is creamy, then season with SALT and PEPPER, cover and keep warm.
  8. Serve warm over warm pasta in individual soup plates, garnish on top.
NOTES:
  1. Olives should be Italian cracked green olives which are quite different from large spanish cocktail olives. Use those only out of desparation.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch
    yjn_fennel1 050708 lci77

©Andrew Grygus - ajg@aaxnet.com - Linking and non-commercial use permitted