Text 35520, 96 rader
Skriven 2010-03-06 11:43:00 av JIM WELLER (1:123/140)
Ärende: Re-send 7
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Ä Area: 193 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 7                                            Date: 05 Mar 110  20:34:42
  From: Jim Weller                                   
    To: Michael Loo                                  
  Subj: improvement 876
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Quoting Michael Loo to Jim Weller <=-

 JW> I am a big fan of improving drumsticks.

 ML> Really, now, they offer a good meat-to-cost ratio,
 ML> and the bones and tendons can go into stock.

I like them well enough and buy them when the price is right.

 ML> prized for their kid-pleasing ability.

Yep, they are very popular with the younger set.

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

     Title: PASTA & SARDINES - PASTA CON LE SARDE
Categories: Mains, Fish, Pasta, Sardinia, Italian
  Servings: 6

   675 g  Fish- sardines;fresh
     2 bn Fennel tops;~675g
     1 lg Onions;grate/mince fine
   125 ml Olive oil
    50 g  Pine nuts
    65 g  Dried currants;plumped in
          Water; hot, for 5 minutes
    50 g  Almond slivers; toasted, OPT
     8    Anchovy fillets
     1 ts Olive oil
     2 pn Saffron;soaked in
     2 tb Water;warm
   675 g  Bucatini pasta; OR
   675 g  macheroni pasta
   225 g  Breadcrumbs;toasted

Clean the sardines in the linguetta style [or ask the fishmonger to
butterfly the fillet, in this case remove the tails as well].

Trim the fennel greens & remove any tough or dried parts. Wash, &
then cook them for 10 minutes in abundant salted water. Lift out
with a slotted spoon [reserving the water], drain well, & chop.

Saute the onion in 4tb olive oil over a very low flame till it
begins to colour. Add the pine nuts, currents, almonds, the anchovies
[steamed in the olive oil], & the saffron & water. Stir & simmer for
a few minutes.

Reserve 4 sardines. Fry the remaining sardines in 4tb oil over
medium heat till they are golden, turning carefully so not as to
break them. Remove from the pan, & in the same oil saute the chopped
fennel & the reserved sardines, mashing the fish with a wooden spoon
as your stir.

Bring to the boil the water in which you cooked the fennel, add the
pasta, & cook till al dente. Drain & toss together with the onion
mixture & with half the fennel mixture. Arrange the pasta in an
ovenproof dish, alternating a layer of pasta with a layer of fennel
& a layer of fried sardines, till all the ingredients have been used
up. Sprinkle with some of the breadcrumbs & place in a hot oven, or
simply let stand, for 5 minutes before serving. Pass the rest of the
breadcrumbs on the side.

Pasta con le sarde is delicious hot & possibly even better cold the
next day.

From: INDULGE, THE ADVERTISER, 19 AUGUST 2009

From SICILIAN FOOD, RECIPES FROM ITALY'S ABUNDANT ISLE

By: MARY TAYLOR SIMETI

Typed by: KEVIN JCJD SYMONS, 4th JANUARY 2010

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

Cheers

YK Jim


... Chicken fries: chicken parts smashed into shapes somewhat totally new.

Cheers

YK Jim


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