Text 19532, 68 rader
Skriven 2014-11-18 12:09:04 av Janis Kracht (1:261/38)
  Kommentar till text 19488 av JIM WELLER (1:123/140)
Ärende: simple pasta 288
========================
Hi Jim,

>> a really neat article about why reheating pasta is better for
>> your Glycemic index.

>> " Cooking pasta and then cooling it down changes the structure of the
>> pasta, turning it into something that is called "resistant starch".

>> more like fibre

> I saw that article too and then did some further research to check
> its veracity. It seems to be true.

Yes, I could not find anything that refutes it.. I suppose time will tell.

> Remarkable!

Agreed :)  Now to dig out a number of pasta salad recipes? :)

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Perciatelli with Tuna, Capers and Tomatoes
> Categories: Tuna, Pasta, Anchovies, Chilies
> Yield: 2 Servings

> 8 oz Perciatelli or spaghetti

This is a good recipe, I've made something similar.  Ron really dislikes
anchovies though I love them <grin>

Seeing this recipe also reminds me of my sisters when I was growing up because
of their different preferences in terms of types of macaroni they liked "best".
My oldest sister definitely preferred rigatoni (not that she liked to eat them
so much, but she used to line them up and arrange them like Roman Legions on
her plate haha), and my second oldest sister definitely preferred perciatelli,
complaining loudly everytime she'd see some other type being prepared :)

For myself, the pasta didn't matter so much, I just wanted the meatballs :)

===Polpetto  - Italian Meatballs===
3/4 pounds ground beef (chuck or round) 1/4 pound ground pork
1 cup Italian flavored bread crumbs 2 cloves garlic, minced
1 slice Italian bread, dipped in water and squeezed out slightly 3-4
tablespoons fresh parsley, chopped 1/2 teaspoon salt
Fresh grating or two of black pepper 1/4 cup grated locatelli romano cheese (or
more) 1 egg

olive oil to cover skillet about 1/4" or so.


Mix all ingredients.  Shape the mixture into balls about 1 1/2 inches wide.
Heat the olive oil in a 10" skillet over med-high heat.

Carefully add the meatballs to the heated oil in the fry pan, a few at a time,
shaking the pan lightly back and forth as you add them.  Brown the meatballs
over medium-high heat until browned on all sides.  Either turn frequently with
a spoon, or move pan back and forth sharply but slowly to cause meatballs to
roll by themselves.

The browned meatballs may be added to tomato sauce and simmered for 20 minutes
after browning.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)