• E-Z PASTA - 11

    From Dave Drum@1:3634/12 to All on Sun Feb 5 14:57:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Salami Pasta Alla Gricia
    Categories: Five, Pasta, Beef, Cheese
    Yield: 5 servings

    Salt
    1 lb Tubed, curved or long pasta
    1 tb Extra-virgin olive oil
    6 oz Log salami; casing discarded
    - meat coarse chopped
    1 ts Coarse ground black pepper
    2 oz Fine grated pecorino or
    - Parmesan; more to serve

    Bring a large pot of lightly salted water to a boil. Add
    the pasta to the boiling water and cook according to
    package directions until al dente. Reserve 2 cups of the
    pasta water, then drain the pasta.

    While the pasta cooks, in a large skillet or Dutch oven,
    heat the oil and salami over medium-low. Cook, stirring
    often, until crisp and golden-brown, 7 to 10 minutes.
    (Don’t be tempted to raise the heat, as you need the fat
    to fully render from the salami to form the sauce.)
    Remove from heat and stir in the black pepper until
    fragrant. Set aside until the pasta’s ready.

    Add 1½ cups pasta water to the salami and simmer over
    medium-low heat, shaking and stirring until the water
    emulsifies with the fat to create a homogeneous liquid,
    2 to 4 minutes.

    Add the cooked pasta and pecorino, and cook, shaking the
    pot and stirring vigorously until the cheese is melted
    and the sauce glosses the noodles, 2 to 4 minutes. If
    the sauce is thin, keep simmering. If you can’t see the
    sauce in the bottom of the pot or on the noodles, add
    more pasta water and keep stirring over medium-low.

    Serve right away, with more pecorino on top.

    By: Ali Slagle

    Yield: 4 to 6 servings

    RECIPE FROM: https://cooking.nytimes.com

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