We put chicks in the oven with Italian Putanska sauce, it turned out wow - voila! Food

2022-08-10T07:20:12.306Z

A winning recipe by Yogev Yeros for oven-baked chickpeas in Potanska sauce with tomatoes, capers, garlic and anchovies. The chicks come out especially juicy and rich in flavors. Enter the full recipe>>

We put chicks in the oven with Italian Putanska sauce, it turned out wow

We didn't want another boring recipe for chickpeas in the oven, or a recipe for pasta sauce that everyone knows, in the end we put them both together and it's the best thing that happened to us this month

Yogev Yeros

10/08/2022

Wednesday, August 10, 2022, 09:50 Updated: 10:09

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A tingling combination of sour, salty and spicy.

Oven-baked chickpeas in Putanska sauce (Photo: Alon Mesika)

Full disclosure, I created this fancy pullet pattern that combines pullet steak and Italian putanska sauce specifically for the section here.

This is not a recipe from my regular arsenal of recipes and it was created under time pressure and after several rejections of my other suggestions.

First I suggested making a recipe for chickpeas in the oven, but it's already quite banal and the net is full of such recipes.

Then I offered a recipe for Spaghetti Putanska, but even here there was a feeling of exhaustion.

And so I came up with the idea to combine the juicy and beloved chicken meat with the Putanska sauce that has an addictive umami taste that creates a tingling combination of sour, salty and spicy.

A little background about the Putanska sauce, which is one of my favorite pasta sauces in general.

Putanska loosely translated is "prostitute-style", and there are all kinds of theories for the origin of the unusual name.

Chickpeas in Putanska sauce (Photo: Alon Mesika)

The popular version claims that the sauce originated in the brothels of Naples, where clients were offered simple dishes of what was available - preserved anchovies, capers, olives, hot pepper and garlic were common in every Italian pantry.

So boil some spaghetti, throw the rest of the ingredients into the pan along with a tomato, mix everything together and that's how a modern classic was born and among the well-known and beloved in the Italian pantheon.

Some highlights:

* Don't be afraid of the anchovy, which forms the basis of the sauce.

It actually melts almost completely and creates a layer of saltiness with depth just like spice.

* The Putanska sauce usually also has olives, I gave them up this time, but feel free to add more, and if so, use whole olives and peel them by hand.

* The pre-soaking of the chicks allows a deep penetration of flavors and also softening of the meat, so it is highly recommended to prepare several hours in advance.

Last week in Yogev Yaros' section:

Culinary conditioner: lamb ceviche with mango and corn salad

To the full article

Chickpeas in Putanska sauce

Recipe by: Yogev Yaros, Walla system!

Food

20 minutes work
Two and a half hours in total
Easy to prepare
5 diners

Italian
fleshy
chicken
meat
kosher

Chickens in the oven in Italian Putanska sauce

Ingredients

- 8 pullets - free from tendons and cartilage
- 5 medium sized tomatoes
- 1 cluster cherry tomatoes separated from the stem
- 1 tablespoon capers
- 1 coarsely chopped red hot pepper
- 2 peeled garlic cloves
- 6 tablespoons of olive oil
- 2 sprigs of oregano separated into leaves
- 1 small bunch of parsley, finely chopped
- 1 jar of anchovies
- 1 teaspoon tomato concentrate (Italian type recommended)
- a little salt
For the conversion table click here >

Preparation

How do you make chickpeas in Putanska sauce?

1 Finely chop the anchovy and put in a wide bowl together with its oil.
Add the chickpeas, capers, tomato concentrate, oregano leaves, chopped parsley and a pinch of salt (note that the capers and anchovies are salty and you don't need a lot of salt).
2 Mix well, cover and soak for about two hours in the refrigerator.
3 Heat the oven to 200 degrees.
Cut the medium-sized tomatoes into quarters, crush the garlic cloves with the side of the knife and arrange in a baking dish together with the whole cherry tomatoes.
Grease with a little olive oil and sprinkle a little sea salt on top.
4 Mix the chicks with the anchovies once more and place on top of the tomatoes.
5 Place the pan in the center of the hot oven and roast for about half an hour, or until the chicks are slightly golden and the tomatoes are well roasted.
6 Serve alongside a salad.
It is possible with pasta and very tasty also simply with rice.