Text 36458, 107 rader
Skriven 2010-04-04 21:31:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: FLYING HIGH 009
=======================
-=> Quoting Michael Loo to Glen Jamieson <=-

 ML> suppose the answer is that the ones who had the persistence,
 ML> initiative, and savvy to succeed in an unfamiliar environment
 ML> are the same ones who had the persistence, initiative, and
 ML> savvy to leave the old country in the first place.

 GJ> That philosophy applies equally to most large migrant groups, and
 GJ> explains the rapid social and technological advances made by the first
 GJ> European settlers in North America.  Australia has followed a similar
 GJ> pattern.

 ML> Well, there has been a sizable body of data in the first of those
 ML> two countries, if you call the United States "North America."
       
Canada has a similar history in that respect.

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

     Title: Penne Alla Papalina
Categories: Italian, Pasta, Ham, Eggs
  Servings: 4

           Kosher salt
      6 TB extra virgin olive oil
      8 oz sliced prosciutto, cut into
      1    inch squares
     10 oz package (2 cups) frozen peas
           thawed
      1 lb penne rigate
      4 lg eggs
      1 c  freshly grated
           Parmigiano-Reggiano, plus
           extra for serving
           Coarsely ground black
           pepper

Reprinted with permission from Molto Gusto: Easy Italian Cooking by
Mario Batali and Mark Ladner Copyright  2010 by Mario Batali.

It is a northern Italian version of the famous Spaghetti alla
Carbonara, or charcoal makers spaghetti.

Where that egg and pork pasta in the Roman area is about black
pepper, piquant sheep cheese, smoky pancetta and eggs, further north
in the Parma area of Emilia-Romagna, the basics take on an entirely
different character.

Creamy but with no cream at all, this pasta is about the lush
subtlety of Parma's great prosciutto, and how its
Parmigiano-Reggiano cheese can lift all other flavors it touches. It
is an extraordinary cheese and this recipe will give you an
extraordinary supper.

1.  Bring 6 quarts of water to a boil in a large pot and add 3
tablespoons kosher salt.

2.  Meanwhile, combine 3 tablespoons of the oil and the prosciutto
in another large pot and cook over medium-high heat, stirring
occasionally, until the prosciutto has rendered some of its fat and
is golden brown, about 5 minutes.  Remove from the heat and stir in
the peas.

3.  Drop the pasta into the boiling water and cook until just al
dente. Drain, reserving about 1/2 cup of the pasta water.

4.  Whisk the eggs together in a medium bowl to break them up, then
whisk in the remaining 3 tablespoons oil and 1/4 cup of the reserved
pasta water.

5.  Add the pasta to the prosciutto and peas and stir and toss over
medium heat to mix well.  Add the egg mixture, remove from the heat,
and stir and toss vigorously to slightly cook the eggs (add a splash
or two more of the reserved pasta water if necessary to loosen the
sauce).  Stir in the Parmigiano, season with pepper, and serve
immediately, with additional grated cheese on the side.

LYNNE'S TIPS

Many pasta recipes call for adding a good splash or two of reserved
pasta cooking water when finishing the dish to loosen and stretch
the sauce.  So you don't forget, put a measuring cup in your
colander as a reminder before you drain the pasta.

Use the best quality ingredients you can in this recipe... a good
pasta like De Cecco, Geraldo e Nola, Delverde, Rustichella, Settaro,
Latini, or Cipriani (from lower to higher priced); a good-tasting
extra-virgin olive oil, and Parmigiano-Reggiano cheese (there is no
substitute here).

Lynne

  From: Tina L. Vierra To: Foodwine     
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Dear Texas: Please shut up. Sincerely, History.

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