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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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.

Currants

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


 

Ziti with Caper Currant Goat Cheese



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 capers
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 quarts water
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.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

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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  
Cholesterol 23mg 8%
Sodium 245mg 10%
Total Carbohydrates 63g 21%
    Dietary Fiber 4g 17%
    Sugars 14g  
Protein 15g  
Vitamin A 69% Vitamin C 272%
Calcium 12% Iron 18%
Vitamin K 15 mcg Potassium 523 mg
Magnesium 64 mg