Jacques and Claudine Pépin: Penne with Fresh Tomato and Anchovy Sauce

Jacques and Claudine Pépin make Penne with Fresh Tomato and Anchovy Sauce at the 2009 F&W Classic in Aspen.

Jacques and Claudine Pépin make Penne with Fresh Tomato and Anchovy Sauce at the F&W 2009 Classic in Aspen.

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Okay, so I have some fresh peas here. Okay, anchovy filet, and I'm going to use some of the- The oil. [UNKNOWN] and the oil, of course. Garlic, red pepper flakes. And here is pepper flake. You put more olive oil in there. I will. And I'll give you the garlic. Always take the stem of your garlic. When you take the stem of the garlic like this. When you crack it. Goodbye. [LAUGH] So crack it a little bit like this. When you crack it the skin is going to release very easily. You see. And it's really because you cut the end of it. And then. I use a lot of garlic most of the time. Okay, fine enough. Put that for you in there. Thank you. Look at that big tomato here. And sometime I will dice a zucchini, tomato. Anything out of fresh vegetable in there. Did that already. Maybe a bit of onion if you want it, any basil. Tell me, did you put salt in here? No I didn't put enough salt [CROSSTALK] I'm gonna put some but there's anchovies in here too. Why would you put a pasta with you. Okay Put a pasta we have to feed a hundred, 200, 300 [LAUGH] people. We put that in that bowl and when your pasta is about ready, you know what, I put the bowl in the microwave oven for like a minute Also, all of that will take a little bit of the cold out of it. Doesn't really have to be, it's not cooked really. But, at least. You know, that's a nice mixture. The pasta will be ready eventually. Remember, we're cooking at altitude. [LAUGH] Put the oil in there. And after that, my pasta is cooked. I add mustard. Oh Poupe we should put some mushrooms. You want mushroom in there? Yeah, well I think the recipe said so. [LAUGH] Oh we got those mushroom. I thought it was. I love this. Is this not so much nicer than getting flowers? [LAUGH] I think this is beautiful. Okay. And some cheese. Cheese, of course. Okay. We put that one minute in the oven, you just grind it in there. [BLANK_AUDIO] Okay. So you can see it couldn't be simpler than that. You can prepare your stuff ahead. A bit more of this. Hot. Now we're going to put some basil on top, maybe a julienne of basil. Hot, with hot water. Please be careful. [BLANK_AUDIO] And look at that. [BLANK_AUDIO] I think we already counted We actually gonna have one penne per person. [LAUGH] . [APPLAUSE] [INAUDIBLE] [BLANK_AUDIO]
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Jacques and Claudine Pépin: Penne with Fresh Tomato and Anchovy Sauce


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