The South Beach Food & Wine Festival is back, bringing with it plenty of crave-worthy dishes to try.
To celebrate the return of the popular event, its founder, Lee Schrager, and chefs Alex Guarnaschelli and Michael Symon joined ABC News' Sam Champion on "Good Morning America" Friday to share recipes that will be featured at the festival.
For those looking to bring a taste of the festival home, check out the recipes below.
"This is a dish I made in one of the earlier years at South Beach Wine and Food. It was a comfort recipe with a story and I was so nervous," Guarnaschelli shared about the origin of her pasta recipe. "My years living in Paris, I used to get off work really late and that left a group of young cooks ironically starving after cooking food all night ... True to its origin, this was a dish I often made for my fellow cooks after pilfering my cabinets for staples like capers and canned tomatoes."
She continued, "I like to put the sauce in a bowl and add the pasta incrementally until I’ve achieved the right sauce-to-pasta balance. Such a tasty dish. We were just some overworked restaurant cooks sitting around slurping pasta and watching trashy late-night TV. The ingredients for the sauce can get salty; serve with cheese only if desired."
Prep time: 20 minutes
Cook time: 20-25 minutes
Yield: 6-8 servings
Ingredients
4 tablespoons extra-virgin olive oil
2 teaspoons capers, drained
1/2-teaspoon red pepper flakes
4 medium cloves of garlic, minced
4 small anchovy filets, drained and finely chopped
¾ cup oil-cured black olives like Ligurian (salt brine-cured) for mellower salt or Gaeta (dry salt-cured) for more intense salt
One 28-ounce can of whole peeled tomatoes
½ cup finely grated Pecorino Romano cheese (optional)
1 pound Bucatini or Perciatelli pasta
Directions
Make the sauce: In a large skillet, heat the olive oil over medium heat. When it starts to get hot, add the capers and let them bubble and fry gently in the oil. The capers will be mellowed from the frying and get a crispy texture. When the capers start to float, add the red pepper flakes and garlic. Cook 2-3 minutes to allow the garlic to become translucent. Stir in the anchovies and olives. Pour the can of tomatoes over the sauce and crush some of the tomatoes with the back of a wooden spoon. Allow the sauce to simmer over medium heat, 10-15 minutes, until all of the flavors meld together.
Cook the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn’t stick to the bottom as it cooks. Cook the pasta until "al dente," chewy but not hard or raw tasting, 8-10 minutes, and drain the pasta in a colander until the sauce is finished. Reserve a little of the pasta cooking liquid in case you need it later.
Assemble the dish: Stir the pasta into the sauce and thin the sauce with a little pasta water, if needed. Taste for seasoning. Let the pasta "rest" in the sauce with the heat off for a couple of minutes and serve. Serve with grated cheese, if desired.
Serves 6
Ingredients
5-6 blood oranges, peeled, pith trimmed off, seeded, and cut into rings
1/2 cup toasted Sicilian pistachios
1 cup pitted green olives
1 cup mint leaves
1 cup crumbled feta cheese
Zest and juice of 2 lemons
1 tablespoon honey
2 tbl chopped fresh dill
¼ cup extra virgin olive oil
Kosher salt, to taste
Urfa pepper, to taste
Directions
Add the oranges, pistachios, mint leaves, olives, and feta to a large bowl.
In a small bowl, mix together the lemon juice, lemon zest, honey, dill, and extra virgin olive oil. Season with salt and Urfa pepper. Pour the dressing over the salad and gently toss to combine.
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