Text 1827, 104 rader
Skriven 2006-05-29 21:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Pests
=============
 -=> Quoting Glen Jamieson to Jim Weller <=-

 ML> Nasty little critters

 JW> What's this hate on for squirrels?

 GJ> Conversely, I have had visitors from that part of the world who have
 GJ> been charmed by the sight and sound of pink and grey flocks of galahs
 GJ> flying around the suburbs, when I know they are noisy great parrots
 GJ> which come in great, screeching mobs to raid my almond tree and eat
 GJ> all the almonds just before they ripen.

They're quite pretty. A pair in the yard would be nice, but I can see
your aversion to huge screeching flocks doing a Ghenis Khan on you
garden and orchard.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Tagliatelle With Chicken Livers And Truffle: Tajarin Albes
Categories: Italian, Pasta, mushrooms, chicken, offal
  Servings: 4

      1    recipe fresh egg pasta,
           recipe follows
      3 TB extra-virgin olive oil
      1 lg onion, thinly sliced
    1/2 lb chicken livers
    1/2 c  red wine
      1 TB chopped fresh flat-leaf
           parsley
           Salt and freshly ground
           black pepper
      1    white or black truffle
    3/4 c  Parmigiano-Reggiano, for
           grating
           Fresh Egg Pasta for
           Tajarin:
  2 3/4 c  all-purpose flour
           Salt
     12 lg egg yolks

Divide the prepared pasta dough into 3 balls of equal size. Roll each
ball out to the thinnest setting on a pasta rolling machine. Then, using
the machine or a sharp knife, cut each sheet of pasta into ribbons of
1/3-inch thickness. Place the ribbons on a sheet tray dusted with flour,
and cover the tray with a clean, damp dish towel until ready to cook.

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

In a 12 to 14-inch saucepan, heat the olive oil over a medium-high flame
until hot but not smoking. Add the onion and sweat over medium heat
until soft and translucent, about 5 minutes.

Meanwhile, add the chicken livers to the pan and continue cooking until
the livers are slightly browned on all sides, about 5 minutes more.

Add the wine and continue cooking over medium-high heat until the wine
evaporates. Continue cooking over medium heat for 10 minutes more.

Add the pasta to the boiling water and cook until soft but al dente,
about 5 to 6 minutes. Drain the pasta, reserving 1/2 cup of the cooking
water, and add the pasta to the pan with the chicken livers. Add parsley
and toss over high heat to combine. Season with salt and pepper. Serve
the pasta in 4 warmed pasta bowls, each topped with generous truffle
shavings, and grated Parmigiano, to taste.

Fresh Egg Pasta for Tajarin:

Sift together and then mound 2 1/4 cups of the flour and a pinch of salt
in the center of a large wooden cutting board. Make a well in the middle
of the flour and add the egg yolks. Using a fork, beat together the egg
yolks and begin to incorporate the flour, starting with the inner rim of
the well.

As you expand the well, keep pushing the flour up from the base of the
mound to retain the well shape. The dough will come together when half
of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands.
Knead for about 5 to 6 minutes, adding any of the remaining flour if
necessary to create a cohesive mass. Once you have a cohesive mass,
remove the dough from the board and scrape up and discard any leftover
bits. Lightly reflour the board and continue kneading for six more
minutes. The dough should be elastic and a little sticky. Wrap the dough
in plastic and allow to rest for 30 minutes at room temperature. Roll or
shape as desired.

Recipe courtesy Mario Batali

MMMMM-------------------------------------------------


Cheers

Jim, in Yellowknife




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