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Carbohydrate-Laden Dishes Healthy for Runners, Spectators : L.A. Chefs' Recipes Go Distance for Marathon

February 26, 1987|ROSE DOSTI | Times Staff Writer

Marathon runners switching to carbohydrates to help prolong endurance during a competition aren't the only ones interested in increasing carbohydrates in the diet. Health experts urge all Americans to eat more carbohydrates--especially complex carbohydrates such as fruits, vegetables, cereals and grains--and reduce intake of fats and protein for good health.

Here are some recipes which race spectators can prepare ahead and pack for a marathon-watching picnic. The recipes are from chefs in the Los Angeles area whose restaurants will be on the colorful 26.2-mile Los Angeles Marathon route.

Among the recipes is a pasta dish called Spaghetti Lido from Perino's, as well as one from the Biltmore Hotel, whose chef, Roger Pigozzi, is actually running in the race. Other recipes are from L.A. Nicola, Les Freres Taix and the Hollywood Roosevelt Hotel, whose chef, Joe Venezia and his wife Kathleen contributed recipes.


3 cloves garlic


10 ounces swordfish, diced

5 ounces dry white wine

1 medium eggplant, diced

2 pounds ripe tomatoes, peeled and diced

5 to 6 leaves basil, chopped

4 to 5 leaves mint, chopped

Salt, pepper

1 pound spaghetti, preferably De Cecco brand

2 tablespoons rock salt

2 to 3 tablespoons virgin olive oil

In large skillet, saute garlic in 2 to 3 tablespoons cooking oil until light brown in color. Add diced swordfish and wine. Cook over medium heat 2 to 3 minutes, stirring occasionally. Add eggplant, tomatoes, basil and mint. Season to taste with salt and pepper. Cook 3 minutes longer, stirring occasionally.

Meanwhile, cook spaghetti in rapidly boiling rock-salted water 5 minutes or until al dente. Drain and pour over sauce in skillet. (If sauce is too thick add 1/2 cup of water in which spaghetti cooked.) Mix lightly but thoroughly over heat. Turn off burner, then add virgin olive oil.


(Roger Pigozzi)

1 pound angel hair pasta


White pepper

1/2 cup olive oil

4 to 6 cloves garlic, pureed

6 large tomatoes, peeled or unpeeled and diced

2 tablespoons chopped sweet basil

1 teaspoon chopped parsley

1/2 cup grated Parmesan cheese

3/4 cup toasted pine nuts, optional

Cook pasta in boiling salted water until firm to bite. Drain and rinse in warm water. Season lightly with salt and white pepper. Add 1 tablespoon olive oil. Pasta can be covered and refrigerated up to 3 days at this point.

Heat 1/4 cup olive oil in skillet or saucepan. Add half the garlic and cook 1 minute. Add tomatoes and basil. Bring to boil, reduce heat and let simmer 30 to 45 minutes or until sauce begins to thicken.

In separate pan, heat remaining olive oil and add garlic. Cook 1 minute. Add pasta and toss over high heat until heated through. Sprinkle with most of parsley and Parmesan cheese and toss lightly. Transfer to hot serving platter. Top with tomato sauce. Garnish with remaining parsley and pine nuts. Makes 6 servings.


(Roger Pigozzi)

2 cups flour

1 teaspoon salt

2 teaspoons soda

2 cups bran

6 tablespoons margarine

2 eggs, beaten

2 1/2 cups milk

1 cup dark molasses

2 cups berries

Sift together flour, salt and baking soda. Add bran and blend well. Cream together margarine, eggs, milk and molasses. Combine flour mixture with egg mixture until dry ingredients are absorbed. Do not overmix. Fold in berries. Pour batter into large, well-greased muffin pans, filling 2/3 full. Bake at 350 degrees 20 minutes. Makes 1 1/2 dozen.


1 1/2 cups finely chopped parsley

4 green onions, chopped

1 large tomato, chopped

6 sprigs mint, chopped

1/4 cup bulgur wheat, soaked in cold water for 1/2 hour

Juice of 2 lemons

1/4 cup oil


Mix parsley and green onions, tomato, mint and bulgur wheat with hands or 2 forks. Add lemon juice, oil and season to taste with salt. Mix well. Makes 4 servings.


(Joe Venezia)

1 large eggplant, cut into 12 thin slices

Salt, pepper

Olive oil

2 red peppers

Rosemary leaves

1 long French baguette, cut in half

1 large clove garlic

12 ounces ahi tuna or salmon, thinly sliced

2 tablespoons butter or margarine

Season eggplant slices to taste with salt and pepper. Heat 1/4 cup oil in large skillet. Add eggplant slices and char on both sides.

Place red peppers on broiler rack 2 inches from source of heat and broil until skins are charred and blistered on all sides. Place peppers in paper bag, close for 10 minutes to soften and cool. Remove blistered skins under running water. Slice red peppers into strips, discarding seeds and membrane. Mix eggplant and pepper slices in small amount of additional olive oil and sprinkle with rosemary. Let stand 10 minutes to marinate.

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