Text 9377, 80 rader
Skriven 2008-06-22 12:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Re: Spag & Olives
=========================
-=> Quoting Burton Ford to All <=-

 BF> Special is spaghetti cooked to order at a little
 BF> stand by a Chef. Just like those omelet stations some places
 BF> have for breakfast.

Neat!

 BF> I never
 BF> had olives with spaghetti before, and the taste of every mouthful 
 BF> of pasta that happened to have an olive in it was superb.
                                              
Not too long ago I had a restaurant pasta dish with hot sausage,
chopped tomatoes, and black olives in it which was very good. I
don't recall the name of the dish though.

 BF> Simple things please us simple people.

Good ingredients need only simple recipes.

 BF> The price was $9.95, which included a very nice salad, rolls, a 
 BF> macaroni salad he said he had made extra for another menu dish, 
 BF> and a glass of Chianti.

Excellent value.

 BF> ravioli stuffed with lobster

Also just $9.99?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fettuccine with Tomatoes, Capers And Olives
 Categories: Pasta, Vegetarian, Alcohol
      Yield: 4 Servings
 
  1 1/2 lb Ripe tomatoes; peeled,
           Seeded, and chopped
      4 cl Garlic; finely chopped
      1 lb Fettuccine
    1/4 c  Extra-virgin olive oil
      8    Imported black olives;
           Pitted, coarsely chopped
      8    Imported green olives;
           Pitted, coarsely chopped
      2 tb Capers; rinsed, chopped
      3 tb Flat-leaf parsley; chopped
           Salt and Black pepper;
           freshly Ground, to Taste
 
  Toss the tomatoes and garlic together and drain them in a strainer
  while you continue with the recipe.
  
  Bring a large pot of well-salted water to a boil and cook the
  fettuccine until al dente.  Drain it well, return it to the pot,
  and toss it with the tomato mixture.
  
  Toss again with the olive oil, olives, capers, parsley, salt, and
  pepper.
  
  Let sit for 3 to 5 minutes to absorb the flavors before serving.
  
  Notes: This recipe depends on juicy, flavorful tomatoes.  Big, fruity,
  green Cerignola olives are less briny than other green olives and
  make a delicious difference.

  Recipe by: "Fine Cooking" magazine.
  Source: www.cooking.com
  From: Kathy And Lloyd Lipin
 
MMMMM

Cheers

YK Jim


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