This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Food is our common ground, a universal experience."
-James Beard, Father of American Cuisine
When I first created this recipe I fell in love with the combination of the sweet currants and the tart, vinegary capers with the smooth creamy goat cheese. I must admit that I always felt it an odd combination and one of my chef friends laughed at me about it. I posted it to my website to amuse myself.
About 4 years later I was eating at Bob Kinkead’s Colvin Run Tavern and ordered the tuna carpaccio. It was served with, you guessed it, capers and currants. Wow! It was lovely and I felt less odd.
Most of the dried currants that are available in markets are actually small, dried seedless grapes. These were originally grown in Greece and the most prized are those from the Vostizza region. Currants from the Zante grape are common and are grown all over the world. Because they are dried grapes, currants are essentially just small raisins.
The fresh currants that sauces, jellies and Cassis are made from are berries that are in the same family as the gooseberry. These berries can be eaten raw but are more difficult to find in the market. There are red and white varieties, with a dark red berry called a black currant. The white currant ranges from a translucent pale whitish skin to pink in color.
2 tablespoons dried currants = 51 calories, 0g fat, 0g sat fat, 0g mono fat, <1g protein, 13g carbohydrates, 1mg sodium, 0mg cholesterol
4 ounces fresh currants = 64 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 16g carbohydrates, 1mg sodium, 0mg cholesterol
Servings = 2 | Serving size =2 ounces pasta with sauce
Cooking Time = 30 Minutes
This recipe can be multiplied by 2,3.
This recipe does not make very good leftovers.
|2 tsp||dried currants|
|2 ounces||semi-soft goat cheese|
|2 cloves||garlic (minced)|
|2 Tbsp||dry sherry|
|1 small||onion (minced)|
|1/2 cup||dry sherry|
|1||red bell pepper (diced)|
|1 Tbsp||fresh basil|
|1 small||tomato (peeled, seeded, chopped fine)|
|4 ounces||regular or gluten-free ziti|
Fold together the capers, currents and goat cheese and place in refrigerator.
Place the garlic in a medium non-stick skillet with 2 tablespoons of the sherry. Cook slowly over medium heat until the garlic begins to soften.
Add the onion and cook over low heat until translucent and the sherry evaporates. Do not allow the onions to brown.
Add the red peppers and 1/2 cup of the sherry. Cook very slowly until the pepper is soft. Puree the vegetables in a blender and then return to the pan adding the rest of the sherry. Keep warm over very low heat while the pasta cooks.
Chop the basil into the tomatoes.
Place the water in a large stock pot over high heat and bring to a boil. Cook the ziti in the boiling water until al denté.
Drain and divide the pasta into two bowls.
Place 1/2 of the pureed pepper sauce over the ziti in each bowl. Top with 1/2 of the goat cheese mixture in the center of each bowl. Top with the tomato mixture equally divided between the two bowls and serve immediately.
Serving size = 2 ounces pasta with sauce
Servings = 2
Amount Per Serving
|Calories 474||Calories from Fat 85|
|% Daily Value|
|Total Fat 10g||15%|
|Saturated Fat 6g||31%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 63g||21%|
|Dietary Fiber 4g||17%|
|Vitamin A 69%||Vitamin C 272%|
|Calcium 12%||Iron 18%|
|Vitamin K 15 mcg||Potassium 523 mg|
|Magnesium 64 mg|