Text 26575, 112 rader
Skriven 2012-06-27 21:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: An argument against...
==============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Now I'm almost 63

 DD> And my mind still thinks I am a teenager. Until my body reminds
 DD> it

Same here.

 DD> Had I thought I'd live this long / I'd have / made different
 DD> financial plans.

I had always hoped to make it into my nineties and be active into my
late eighties but I too will be working to I'm about 70, and not
retiring at 60 or less. (Thanks Bush.)

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

     Title: Peppery Absorption-Cooked Red-Wine Capellini
Categories: Pasta, Wine, Vegetables
  Servings: 4

      1 lb capellini
      3 TB extra-virgin olive oil
    1/2 lg white onion, thinly sliced
      6    garlic cloves, minced
    Kosher salt
  1 1/2 lb zucchini, diced
      1 bn asparagus, trimmed and cut
    into
    1/2    inch lengths
  1 1/2 c  halved cherry tomatoes
      1 TB smoked paprika
      1 ts freshly ground black pepper
    1/4 ts cayenne pepper
      2 TB fresh oregano leaves
      1 ts minced fresh rosemary
  1 1/4 c  red wine, plus additional as
    needed
  1 1/4 c  water, plus additional as
    needed
    Minced fresh flatleaf
    parsley leaves, for garnish

Michael Natkin, author of Herbivoracious, is an outside of the box
kind of thinker. So take everything you know about pasta-making and
throw it out of the window.

Instead of your usual boil, stain, and sauce method, Natkin has
created a method where the pasta is toasted, tossed with sauteed
vegetables, and finished in a blend of water and red wine. Seasoned
with smoked paprika, cayenne, rosemary, and oregano, this pasta is
packed with loads of big flavors, fresh veggies, and the pasta
itself is toasty and winey.

This atypical pasta preparation will open up a whole new world of
possibilities once you realize that pasta and sauce can coexist in
the same pot.

Suggested Tweaks: Tweak away; red wine, white wine, and stock would
all make for wonderful absorption pasta sauces.

Preheat the oven to 375 F. Break the capellini into approximately
3-inch lengths. Spread the pasta on a baking sheet, slide it into
the oven, and toast, tossing occasionally with tongs, until golden
brown, about 12 minutes.

Meanwhile, heat the olive oil in a large pot (at least 5 1/2 quarts)
with a lid over medium heat. Add the onion, garlic, and a pinch of
salt and cook, allowing them only to soften and grow aromatic but not
brown, about 5 minutes. Increase the heat to medium-high and add the
zucchini and another pinch of salt. Saute until the zucchini is well
browned, about5 more minutes.

Place the noodles on top of the zucchini mixture. Layer the
asparagus and 1 cup of the cherry tomatoes on top of that and
sprinkle in the smoked paprika, black pepper, cayenne pepper,
oregano, and rosemary. Pour the red wine and water over the top.
Toss as best you can with tongs; it will be hard at first because
the noodles are stiff. Return the heat to medium and cover the pot.

Every 3 minutes, remove the lid and toss the pasta. The total
cooking time will be 8 to 12 minutes. Toward the end, taste a noodle
each time you remove the lid to see if it is done. If not, and there
isn't any moisture left on the bottom of the pot, add a bit more
wine or water, about 1/3 cup.

When the noodles are done to your liking, taste and make any final
adjustments to the seasoning. Transfer to serving bowls. Garnish
with the remaining 1/2 cup cherry tomatoes, the parsley, and another
grind of black pepper. Serve immediately.

recipe by Michael Natkin, author of Herbivoracious
posted by Caroline Russock
From: Serious Eats

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





Cheers

YK Jim


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