Comments on: Batali vs. Oliver - Food TV Face-Off http://deglazing.com/2007/01/27/batali-vs-oliver-food-tv-face-off/ Helping You Get All of the Good Bits on the World of Food Tue, 06 Jan 2009 15:23:00 +0000 http://wordpress.org/?v=2.6.2 By: Nicky http://deglazing.com/2007/01/27/batali-vs-oliver-food-tv-face-off/#comment-40 Nicky Fri, 26 Jan 2007 21:09:53 +0000 http://deglazing.com/2007/01/27/batali-vs-oliver-food-tv-face-off/#comment-40 Mike, Thanks so much for stopping by and posting this comment. I was thinking that Jamie Oliver's topping would make a wonderful pasta sauce (like a Puttanesca sauce). I think the olives would pair much better with spaghetti than with bread. I really think I am going to have to bring this challenge back in the summer when the tomatoes are really good and give it another go round. Thanks again for commenting! Best, Nicky Mike,
Thanks so much for stopping by and posting this comment. I was thinking that Jamie Oliver’s topping would make a wonderful pasta sauce (like a Puttanesca sauce). I think the olives would pair much better with spaghetti than with bread.

I really think I am going to have to bring this challenge back in the summer when the tomatoes are really good and give it another go round.

Thanks again for commenting!
Best,
Nicky

]]> By: Mike http://deglazing.com/2007/01/27/batali-vs-oliver-food-tv-face-off/#comment-37 Mike Fri, 26 Jan 2007 18:43:37 +0000 http://deglazing.com/2007/01/27/batali-vs-oliver-food-tv-face-off/#comment-37 Nicky, Another great job with the Face-Off! I'm actually very familiar with Jamie Oliver's bruschetta recipe because I make it quite often. But I don't put it on bread like most bruschetta. Here's what you do... Make a full batch in a very large bowl, add a few extra tablespoons of olive oil (beyond what the recipe requires) and let it sit for 30 minutes on your counter while you cook a pound of pasta. When the pasta is al dente and add it (with a splash of the pasta water) to the bruschetta and mix it up. It makes for a warm pasta dish that is great in the summer when the cherry or grape tomatoes are good. The heat melts the mozzarella a little bit and really brings out the flavor of the tomatoes, basil and olives. Mike Nicky,

Another great job with the Face-Off!

I’m actually very familiar with Jamie Oliver’s bruschetta recipe because I make it quite often. But I don’t put it on bread like most bruschetta. Here’s what you do…

Make a full batch in a very large bowl, add a few extra tablespoons of olive oil (beyond what the recipe requires) and let it sit for 30 minutes on your counter while you cook a pound of pasta. When the pasta is al dente and add it (with a splash of the pasta water) to the bruschetta and mix it up.

It makes for a warm pasta dish that is great in the summer when the cherry or grape tomatoes are good. The heat melts the mozzarella a little bit and really brings out the flavor of the tomatoes, basil and olives.

Mike

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