Text 14841, 107 rader
Skriven 2014-07-15 23:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: abbr. 671
=================
 DD> OK, I get the MGH (Mass General). But the IHP I can come up with this
 DD> Rather like the old legend of the guy who arrived at the saloon at
 DD> opening time and sat on the same stool all day soaking up the
 DD> frothingslosh.

"Yes, but when I wake up in the morning I'll be sober."

You could look it up. #1279.232

 DD> The somewhat tipsy guy rejoined, "I'm not going to pee here. I'm going
 DD> to pee waaaaaay over there."

It will not surprise some of you here that I can gauge the
volume of my stream by feel and can do 10 or 15 ml/sec with
fair accuracy (and, sadly, now, 20). With the Lasix and the
extra-sweetness, sometimes I can do 600 at a go; actually
measured one of those, and it came out just about 90% right.

Pasta in Squid Ink Sauce
cat: Italian, main, starch
servings: 4

4 squids
2 bags of squid ink (see text)
4 ripe tomatoes or 1 lg cn chopped tomatoes
1 md onion
2 garlic cloves
olive oil
500 g long pasta (ie spaghetti, linguine, bucatini)
120 g grated pecorino cheese
1 bn parsley
Quality flaked red peppers such as piment d'Espelette

Unless you fish them yourself, squids come with an empty ink
bladder. Not that they tried it on the fisherman in a
hopeless bid to get away, they just get squeezed so much in
commercial fishing nets that all of the ink disappears into
the ocean. You need to get the ink separately. If you live
close to a Spanish or Italian immigrant community, chances
are your local fishmonger will store tiny squid ink pockets
in his fridge. When you find them, buy as many as you can
afford!

Squids are members of the baggy animal kingdom. Their whole
body is organised in bags, which the cook needs to extract
one by one by putting his fingers into the beast and remove
them. Then you have to find the transparent 'bone' that
keeps the bag straight and remove it too. Finally, peel off
the skin as shown on the pictures above. You can then cut
1/3-1/2" rings and set them aside. Some people will buy
ready-made rings from a freezer store but not me.

I use 1 medium white onion and 2 garlic cloves for 4
portions.

Peel the onion, then cut it in half, then thinly lengthwise,
then one time lengthwise but horizontally and finally thinly
crosswise. You'll end up with tiny onion cubes and be
content to have cut an onion like a French chef. Look at the
pictures for a clearer idea. Proceed in the same fashion
with the garlic.

In a wide saucepan, start by frying the onion and garlic in
2 Tb olive oil. Add the pureed tomatoes and bring to a
boil. Let the squid rings join them and cook over a
medium-high flame until they are cooked through.

Add the squid ink, chopped parsley, red pepper flakes and
mix well.

This miraculous substance starts spreading in the bright red
sauce and turns everything the darkest shade of black. Food
scientists will pin me to the wall but in my book, squid ink
is just as powerful a colorant as saffran. And it adds a
brilliant, intense iodine taste.

The Pasta
This recipe calls for long pasta such as spaghetti, bucatini
or linguine. My Kenwood pasta extruder makes great linguine
from eggs and semolina flour, and this is my favorite
choice. But feel free to use your favorite long pasta.

Fill your largest pot with water, add some salt and bring to
rolling boil on your hottest burner. Remove the pasta just
about 30 seconds before it's fully cooked, as it will
continue to cook in the sauce.

Eating grated cheese with fish pasta is one my guilty
pleasures. The Italians, you see, consider it sacrilege
eating Parmesan on any dish that contains fish, and most
Italians extend this notion to any cheese. But this
traditional Sicilian recipe calls for grated pecorino, and I
checked in several books and with Mrs Consoli and this is in
fact culinary orthodoxy. Not that I am such a classicist,
but this is not of these I-add-a-little-ginger-as-a-personal-
touch kind of blog and if you discuss this dish with Italians
somebody might certainly end up with his feelings bruised -
now it won't be you.

Mix intimately and serve as a gorgeous first course in a
formal dinner or as main course.

fxcuisine.com

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