Text 25495, 81 rader
Skriven 2012-05-30 21:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: hope +- 723
===================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> Billy is pretty chipper and doesn't
 ML> look at all bad, considering.

Good, I hope that lasts a fair while.

Just for you, a pasta dish with no grated cheese...

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

      Title: Linguine With Sardines, Fennel & Tomato
 Categories: Pasta, Sardines, Wine
      Yield: 2 servings

    Kosher or sea salt
      1    Tin sardines in olive oil
    Extra virgin olive oil
      3    Cloves of garlic, peeled,
    Smashed, roughly chopped
      1 sm Bulb fennel, fronds reserved
    1/4 ts Red chile flakes
      1 c  Canned peeled tomatoes with
    Their juice, crushed
      2 oz White (dry) vermouth
      1 md Lemon, juice and zest
    1/3 c  Toasted bread crumbs
    3/4 lb Dry linguine

  Bring a very large pot of heavily salted water to a boil.

  Open the sardine tin and drain a tablespoon or so of the oil into
  a wide skillet (the amount of oil in the tin will vary by brand,
  so add additional extra virgin olive oil if necessary to make up a
  tablespoon). Warm the oil over medium-low heat and add the garlic,
  cooking until fragrant.

  Trim the fennel and slice the bulb very thinly (a mandoline works
  great here). Add to the skillet with a sprinkle of salt, raise the
  heat to medium, and cook until the fennel is soft and beginning to
  caramelize. Add the chile flakes and let them sizzle for a minute,
  just until fragrant, then add the tomatoes with their juice. Cook
  until the liquid is reduced, then add the vermouth and let that
  reduce slightly.

  Add the sardines to the skillet with the tomato and fennel
  mixture, breaking up slightly but leaving some chunks. Zest the
  lemon and combine a tablespoon or so of zest with the toasted
  breadcrumbs, then set aside. Juice the lemon and add the juice to
  the pan. Taste and adjust salt if necessary.

  Add the linguine to the boiling salted water, cooking it until it
  is just short of al dente. Using tongs, transfer the linguine to
  the sauce to finish cooking, adding a little bit of the starchy
  pasta water and tossing gently to combine. (You'll want to leave
  this a little wet, as the breadcrumbs will soak up the sauce and
  dry the pasta out a bit once you've added them.)

  Transfer the pasta and sauce to a large warmed serving bowl (or
  individual pasta bowls), add a drizzle of olive oil, sprinkle on
  the toasted breadcrumb-lemon zest mixture, and garnish with picked
  small fennel fronds and the remaining lemon zest.

  Food52 Seafood Pasta Contest Winner

  Original Source: www.food52.com

  From: Serious Eats

MMMMM

Cheers

YK Jim


... I hope I'm getting royalties on these things.

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