Charlottenburg Cuisine        Episode 7

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SPAGHETTI PUTANESCA 5 onions 1 cup of black pitted olives 1 cup of capers 1 jar of anchovis 10 cloves of garlic 1 bottle rosé 1 can 500g peeled tomatoes 1 tbs tomato paste Oil 500g Spaghetti For the putanesca sauce chop olives, onions, anchovis, capers, and of course all the onions. Fry the Onions and add the rosé wine. Add the other ingredients and let the sauce simmer. Stir in the peeled tomatos and the tomato paste. Please (very important) do not salt the sauce!!! CODFISH PROVENCAL 2 onion 4 leeks 4 large cod filets 2 cloves of garlic herbs de p rovence olive oil salt & pepper Leeks, onions and garlic will be chopped and sautéed in a pan. Place the codfish filets on top and season them with herbs de province them fry the on both sides till done.. This course can be served without any sidedish. PEARS IN A ROSÉ-HONEY-SAUCE 3 pears 1 cup of flour water a pinch of salt 3 tbs honey rosé wine Slice the pears. Mix water and flour into a mash. Add a pinch of salt and some honey. Roll the pearslices in the dough and fry them until golden-brown. Let them dry of for a mionute on a kitchen paper towel. For the sauce we boil down the roséwine and sweeten it with honey.