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Salsa Palermitana (Palermo-Style Sauce)

November/December 2009

Your rating: None Average: 3.4 (61 votes)

This wine-based sauce of cherry tomatoes, olives and capers gets a tangy punch from plenty of lemon. Serve over pasta or grilled or roasted fish. Have some warm, crusty bread on hand to soak up any extra sauce.



READER'S COMMENT:
"My sauce did look like the picture but it took me more than 25 minutes for it to reduce. Too much lemons and wine... A bit disappointed! "
Salsa Palermitana (Palermo-Style Sauce) Recipe

12 Reviews for Salsa Palermitana (Palermo-Style Sauce)

12/31/2009
Anonymous

The bitterness is coming from the lemon rinds - if you cook the sauce for longer than recommended, the bitterness is really going to come out. It is probably best to reduce the amount of liquid used in the first place to reduce cooking time, or add the lemons toward the end of the cooking. Three cups of wine seems like a lot to me too. Also, be sure to rinse the capers or they will add more tang than expected. Hope these suggestions help.

Comments
12/01/2009
Anonymous

I had high hopes for this dish, but it turned out terrible! My first hint that the "sauce" might not turn out was when I added the wine. Three cups is a lot! I added 2 cups instead. The lemons were the same. Three seemed like it would overwhelm the tomatoes and garlic. I added 2. I allowed the "sauce" to simmer for MUCH longer than the recommended 25 minutes. It reduced, but instead of tasting rich and delicious, it was bitter and briny. The citrus in the lemons paired with all that wine totally took over. It was impossible to taste the tomatoes or anything else. No amount of Parmesan could turn it around. It looked wonderful, but my husband and I were unable to stomach it. I am usually able to make anything edible, but this one was a throw away.

Comments
12/01/2009

I haven't made this sauce, but I'm sorry to hear the disappointed comments. This sounds a lot like Spaghetti alla Puttanesca. You may want to give that a try instead. Here's a link to a recipe that I haven't personally used, but is nearly identical to my Italian husband's delicious version:

http://racheleats.wordpress.com/2009/11/23/happy-together/

Comments
12/01/2009

I haven't made this sauce, but I'm sorry to hear the disappointed comments. This sounds a lot like Spaghetti alla Puttanesca. You may want to give that a try instead. Here's a link to a recipe that I haven't personally used, but is nearly identical to my Italian husband's delicious version:

http://racheleats.wordpress.com/2009/11/23/happy-together/

Comments
11/30/2009
Anonymous

Will make again and again. I did cut down on the lemon after reading the reviews, also added some chicken and served over whole wheat pasta - delish! Next time I think I will serve it over fish.

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