Text 13823, 96 rader
Skriven 2007-04-08 14:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av LYNN SACERDOTE
Ärende: Nasty Ramen - Alfredo338
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 ML> difference between regular beef flavor and roast beef flavor?
 LS> That's a good question. Personally, I've never had the roast beef one.
 LS> I'll look into that and get back to you on that.

Oh, I just thought you and your father could give me the info
off the top of your heads; don't spend 17c and do the research
just for my benefit.

 LS> Peter got into school just fine. As for prom business, I'm taking my
 LS> friend Mario to senior prom, but for my dress to look absolutely
 LS> amazing, I have to lose a few pounds.

Well, go to it, and all the best to you and Mario. Back in
my day, the guy took the girl out, except if the girl was a
senior and the guy was not, in which case he "escorted" her,
She never, ever took him. So the human race is capable of
positive evolution after all?

 ML> Hey, you guys ever thought of using real chicken stock and
 ML> real noodles?
 LS> Well, when I'm sick or in a hurry the three-minute noodles with a
 LS> random handful of veggies or leftover meat and then you're good to go.

I feel that way about garlic, olive oil, and vermicelli.
In ten minutes counting water boiling time you can have
a perfect meal to comfort your taste buds and tummy.

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      Title: LAMB BRACIOLETTE PUGLIESE WITH ORECCHIETTE
 Categories: Mario, Lamb, Italian, Wine, Cheese
      Yield: 4 servings

      8    thin slices of leg or
           - shoulder of lamb, about
           - 4 x 4 x 1/4 in.
      8    paper-thin slices of
           - Prosciutto
      8    2 Oz. pieces young
           - Pecorino cheese
      2 Tb chopped fresh rosemary
           - leaves
      2 Tb chopped fresh mint
           - leaves
      2 Tb chopped fresh parsley
           - leaves plus 4 Tbs
           Salt and pepper
      4 Tb virgin olive oil
      1 md Spanish onion, finely
           - chopped
      4    garlic cloves, thinly
           - sliced
      2 Tb dried hot chilies
      1 C  dry red wine
      3 C  basic tomato sauce
      1    receipe orecchiette pasta
      1 C  freshly grated hard
           - Pecorino

  Bring 6 quarts water to boil and add 2 tablespoons salt.

  Using a meat mallet or cleaver blade, pat each lamb piece
  until it's 1/16 in. thick. Onto each lamb piece place one
  slice of Prosciutto and 1 piece of cheese. Mix rosemary, mint
  and 2 tablespoons parsley and divide among 8 pieces of lamb.
  Season with salt and pepper and roll like a burrito to form a
  little package. Tie each with 2 pieces of butcher twine.

  In a heavy bottom pot, heat olive oil until smoking. Brown
  lamb pieces 4 at a time until golden brown all over and
  remove. Add onions and garlic and cook until softened and
  lightly browned. Add chilies, red wine and tomato sauce and
  bring to a boil. Lower heat to medium and place meat in pan
  with sauces, submerging the meat halfway. Simmer uncovered
  for 20 to 30 minutes, or until lamb is fork tender.

  Put orecchiette into boiling water and cook until al dente,
  about 6 to 7 minutes, and drain.

  Remove meat from sauce and toss orecchiette into sauce.
  Remove strings from meat. Pour orecchiette into a large
  serving bowl. Place meat on top, sprinkle with cheese and
  serve.

  Yield: 4 servings

  SOURCE: Molto Mario Cooking Show
  Copyright, 1997, TV FOOD NETWORK
  SHOW #MB5665
  Format by Dave Drum - 11 November 98

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