Text 26578, 81 rader
Skriven 2012-06-27 21:08:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: sandwich invention
==========================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> BLTs with onion and Roslind loves avocado. Today's breakfast can
 JW> only be called a BLOAT.

 NB> (Does the order one stacks the ingredients matter...?)

Toast goes on the outside. [g]

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

     Title: Summer Tagliatelle With Parsley And Pine Nuts
Categories: Pasta, Nuts, Cheese
  Servings: 4

      4 oz pine nuts
    juice and zest of 2 lemons
      1 bn fresh flat-leaf parsley,
    minced (reserve some leaves
    for topping the pasta)
      1 c  extra virgin olive oil
  2 1/2 oz Parmesan cheese, grated
      1 oz Pecorinio cheese, grated
    Kosher salt and freshly
    ground black pepper
      1 lb taglietelle pasta

Plenty of recipes offer variations on pesto; this recipe is in the
same spirit but decidedly different. First, parsley is the herb
instead of basil. But more importantly, rather than blending all the
ingredients into something homogenous, Jamie minces parsley by hand
and bashes just half the pine nuts to a paste.

In a medium bowl, smash half the pine nuts to a paste. Add the
remaining pine nuts whole, along with the lemon zest, parsley, olive
oil, and cheeses. Add in lemon juice to taste, aiming for a
tarter-than-you'd think flavor (the lemon will be muted once it's
mixed with the pasta).

Meanwhile, bring a large pot of salted water to boil. Cook the pasta
until al dente, reserving at least a cup of cooking water before
draining.

Return the pasta to the pot and scrape the sauce into the pot. Add
in a splash of pasta cooking water and toss the noodles well with
tongs to coat them in the sauce. Aim for a luxurious consistency
wetter than you'd think; as much as a cup of cooking water might be
required. Season to taste with salt and pepper while still in the
pot.

Divide the pasta amongst 4 plates and top with the whole parsley
leaves. Serve immediately.

Jamie Oliver, Cook with Jamie

Suggested Tweaks: Besides using less cheese, I would also be
cautious with the amount of lemon juice. I began with half the
amount called for, and added in just a little bit more.The general
idea with a recipe like this is to taste constantly, aiming for
balance of richness, acidity, salty, and herbiness. But keep in mind
that the heat of the pasta will mute the lemon. Finally, use plenty
of pasta water until the sauce is truly luxurious; don't let it get
too dry.

Blake Royer

  From: Serious Eats

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


Cheers

YK Jim


... I Looked It Up in My Imaginary Thesaurus.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)