Text 24888, 73 rader
Skriven 2015-03-13 17:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JANIS KRACHT
Ärende: fish/sea/italian 354
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 JK> I dunno, but it works great :)  And so easy to clean... the dies are
 JK> covered in metal to protect them when you use a sharp knife to slice
 JK> off the extruded macaroni, and the metal covered die pops apart with no
 JK> effort.. I used the brush I had from the kitchenaid, or perhaps it was
 JK> from some other Atlas tool (like my ravioli maker).  The die just
 JK> cleaned up easily...  The rest of the machine came apart easily as
 JK> well, and it was packed back in it's box in no time.

Sounds like fun, wish I were there.

 The perciatelli I
 JK> made were great that night for dinner :)  With their pin hole as
 JK> expected.

Excellent, who would have thought it.

 > On the rare occasions when I've encountered an extrusion
 > machine, the dies have been metal, which gave me confidence.
 > Of course, there's cheap brittle metal, too.
 JK> These are not brittle metal.. very smooth and shiny.  Instructions say
 JK> to let the dies dry completely before putting them back in the die
 JK> case.

Good advice for all sorts of reasons. Got to be careful
with those, get decades of good use out of them.

 > Yes, they get dough
 >> in them, but it's not hard to get it out at least that I've seen.
 > For bucatini it just seems that the spaces are so small,
 > and what a pain.
 JK> Nope, wasn't hard at all.

I don't know what kind of extruder it was, but I have
memories of actually having to go at it with a pin to
clean it.

 > Bucatini a La Surf and Surf
 JK> This is essentially what I made for our homemade perciatelli Tuesday
 JK> night. Less scallops, but it didn't hurt the dish.  Oh, and I didn't
 JK> include tomatoes that night.  I made it a white sauce with olive oil,
 JK> garlic, red pepper flakes, etc.

I almost never put tomatoes in a seafood sauce and almost
always do so in a meat sauce, Italian-style anyhow. I'll eat
things made other ways, of course. Vegetables, er, it's been
so long I forget.

Linguine With Tomatoes, Basil And Cream
categories: dairy, vegetarian, main
Serves: 2 or 3

225 g/8 oz green linguine
1 bn spring onions, trimmed and chopped
25 g/1 oz butter
450 g/1 lb firm tomatoes, skinned, deseeded and chopped
150 ml/5 fl oz single cream
salt and pepper
1 Tb chopped fresh basil to garnish

This pasta dish has the richness of the cream, but it avoids becoming
too heavy due to the sharp taste of the tomatoes.

Cook the linguine in a large saucepan with plenty of water until
al dente. Meanwhile fry the spring onion in the butter for
2-3 min. min, then add the tomatoes and cook for a further
2 min. Stir in the cream, remove from the heat and keep warm.
Drain the pasta and mix thoroughly with the sauce. Season to
taste and serve on deep plates with a little basil to garnish.

Eileen's Vegetarian Recipes: www.gask.demon.co.uk/eileen/
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