Text 15250, 87 rader
Skriven 2011-09-03 14:58:00 av JIM WELLER (1:123/140)
Ärende: Anellini Alla Pecorara 3
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     Title: Anellini Alla Pecorara Pt 2
Categories: Italian, Pasta, Beef, Pork, Lamb
  Servings: 8

           con't

Cover a large space with a clean tablecloth and sprinkle the cloth
with flour. This is where you will put the anellini once they are
shaped. Pinch off a piece of dough about the size of a walnut and
rewrap the rest. On a lightly floured work surface, roll the piece
of dough into a thin rope about 1/8 inch in diameter. Use your palms
to roll back and forth and your fingers to spread and stretch the
rope as you roll. I find it is helpful to very lightly moisten my
palms with water every so often to assist the rolling, so I keep a
small bowl of water nearby.

When the rope is the correct diameter, cut it into 3 1/2-ich
lengths. Bring the two ends of each length together to form a ring,
and then roll the connecting seam together between two fingers to
seal securely. As the rings are ready, place them on the
flour-dusted cloth. Once you have finished shaping the first rope,
pinch off a second walnut-sized piece of dough, roll it out, and
shape and seal more rings. Continue to shape the anellini until you
have used up all the dough.

There is a traditional way to form anellini you may want to try. It
takes some practice and agility, but it is fairly easy to master and
a little bit quicker. Rather than cut the rope into shorter lengths,
lift it up with the thumb and middle finger of one hand, and wrap
the end of it loosely around the index finger of your other hand, to
form a loop with a tail. Pinch off the tail and seal the loop, then
continue to form more loops with the remaining portion of rope.

(If you are serving the anellini the same day, your can leave them
out on the cloth for up to a couple of hours before cooking.)

Bring a very large pot or stockpot of water to a rolling boil and
salt generously.

While the water is heating, pour the vegetable oil to a depth of 1/4
inch into a large frying pan and place over medium-high heat. Place
a platter lined with a double layer of paper towels/absorbent paper
or a large, plain brown-paper bag near the stove. 

Carefully add the eggplant pieces (the oil may spatter) and fry,
turning them occasionally with a slotted spoon, for 4 to 5 minutes,
or until golden. Using the slotted spoon, transfer the pieces to the
prepared platter to drain. Fry the zucchini in the oil in the same
way, moving the pieces around in the frying pan, for about 5
minutes, or until golden. Transfer them to the same platter. Then
fry the peppers for about 5 minutes, or until golden in spots and
just tender. Transfer them to the platter with the other vegetables.
Carefully transfer all but about 1 cup of the vegetables to the pot
of ragu, gently stirring them in. Set aside the reserved vegetables
for garnishing the finished dish.

When the water is boiling, carefully drop the anellini into the pot
and stir to separate. Cover the pot until the water returns to a
boil, then uncover and cook the pasta for about 15 minutes, or until
al dente. Drain the pasta in a colander set in the sink, reserving
about 1 cup of the cooking water. 

Return the pasta to the pot and spoon about two-thirds of the sauce
over it. Gently toss until the pasta is evenly coated with the
sauce, adding a splash or two of the cooking water if necessary to
loosen the sauce. Transfer the dressed pasta to a warmed serving
bowl or shallow individual bowls and spoon the remaining sauce over
the top. Sprinkle the reserved vegetables over the top, and then top
with the ricotta and with a little Parmigiano. Serve immediately.


  From: Serious Eats                    
 
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Cheers

YK Jim


... If you ate pasta and anti pasta, would you still be hungry?

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