The Limited Times

Now you can see non-English news...

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


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


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

  • Share on Facebook

  • Share on WhatsApp

  • Share on Twitter

  • Share by email

  • Share in general

  • Comments


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!


  • 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


    • 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 >


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.

More chicken recipes

  • Pullets filled with livers, ground meat and pine nuts

  • Shawarma chicks and rice in one pot

  • Israeli salad with chickpeas

  • Stuffed chicken stew, meatballs and spleens

  • Chickpeas and vegetables in a dough cloak

  • Chicken meatballs on a bed of Grandma Tsila's potatoes

  • Goulash with chicken thighs

  • Roast chicken with patent

  • Chicken in cola and honey

  • Curry chicken by chef Abby Beaton

  • Beer, herbs and honey marinade

  • Roast chicken with Brussels sprouts

  • Chicken stuffed with meat

  • Puff pastry stuffed with rice and chickpeas

  • Food

  • Recipes for the holidays

  • Lunch recipes for kids


  • recipe

  • pullets

  • chicken

  • Putanska

  • Tomatoes

  • anchovy

Source: walla

All life articles on 2022-08-10

You may like

Trends 24h

Life/Entertain 2022-09-29T13:06:32.265Z
Life/Entertain 2022-09-29T08:24:17.206Z


© Communities 2019 - Privacy