• Cooking Basics #25

    From Dave Drum@1:229/452 to All on Wed Mar 2 11:44:00 2022
    AL DENTE PASTA: Getting pasta just right isn't hard, but you do need
    good quality dried pasta. Cheaper versions are made with inferior flour
    and just go soggy. Allow 75–100g (3–4oz) pasta per person. Bring a
    large pan of water (at least 3 liters/5 pints) up to the boil with 1
    tbsp salt. When it's up to a rolling boil, add the pasta, cover
    briefly, give it a stir, then leave until it is still firm to the bite
    – check the pack instructions for timings. Drain immediately when ready.

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

    Title: Pappardelle w/Scallops & Pesto
    Categories: Seafood, Pasta, Vegetables, Nuts, Condiments
    Yield: 4 Servings

    MMMMM---------------------------PASTA--------------------------------
    300 g Flour
    3 lg Eggs
    pn Salt

    MMMMM---------------------------PESTO--------------------------------
    20 Fresh basil leaves
    20 Flat leaf parsley
    3 Cloves garlic
    50 g Pine nuts; (2oz)
    1 Wine glass of extra virgin
    -olive oil
    Salt & pepper

    MMMMM--------------------------SCALLOPS-------------------------------
    200 g Small scallops or large ones
    - halved
    2 tb Extra virgin olive oil
    4 tb Tomato concasse
    24 sm Sprigs fresh dill
    Olive oil
    Salt & pepper

    Make the pasta in the usual way and cut it into 2.5 x
    7.5cm strips with a pastry cutter.

    Mix together all the ingredients for the pesto and process
    in a food processor until it is a paste.

    Saute the scallops in the olive oil and season with salt
    and pepper. Toss the scallops with 2 large tbsp of pesto.

    Cook the pasta until al dente, strain and toss with the
    scallops and pesto. Serve at once, decorated with tomato
    concasse and small sprigs of dill.

    Uncle Dirty Dave's Archives

    MMMMM

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