This week on Louisiana Eats! we'll hear from Liz Williams, the director of the Southern Food & Beverage Museum, who will talk about her new book, New Orleans: A Food Biography. We'll also hear from Chef Matt Murphy about how and why he celebrates St. Patrick's Day with gratitude.
Plus, Ian McNulty swings by to chat about a great spot in Port Allen for Cajun meats and boudin.
3 onions, chopped
1/4 cup olive oil
1 - 12 oz. can tomato paste
1 - 28 oz. can tomato puree
5 cloves garlic, chopped
2 - 2 oz tins of anchovies, chopped
1 small bunch of fresh fennel, chopped
1 tablespoon dried basil
½ teaspoon sugar
Salt and black pepper to taste
2 ½ cups of water
In a large saucepot, heat olive oil. Add the onions and sauté until translucent. Add all of the rest of the ingredients into the pot with the sautéed onions. Bring sauce to a slow simmer and cook uncovered over a medium low heat for one hour or more until thickened.
Serve over cooked spaghetti and sprinkle with mudrica.
Yields approximately 2 quarts. Freezes well.
1 tablespoon olive oil
2 cups stale breadcrumbs, finely grated
2 teaspoons sugar
Heat an iron skillet on a very low fire. Add the olive oil and breadcrumbs. Stir constantly so that crumbs do not burn, toasting until the crumbs are a golden brown. Remove from the fire and stir in sugar.