8-16 oz egg tagliatelle
1lb green beans
6 plum tomatoes
2 oz parmesan
1 garlic clove
1 cup heavy cream
3 tbsp basil leaves
Top and tail the green beans, cook in boiling salted water until tender, then drain.
Cut the tomatoes in half and chop the flesh coarsely. Season
Peel the garlic and mince, add to the cream and bring to a boil. Season and add the tomato, green beans, and basil. Stir to combine. Grate the Parmesan.
Cook the tagliatelle (pasta) in boiling salted water until al dente. Drain, and add the tomato and beans. Serve with Parmesan. This is a summer pasta. Always use the ripest tomatoes and the finest green beans.
For pasta:
1 1/2 cup ap flour
2 large eggs
1/2 tsp salt
2 tbsp water
to make in food processor: Blend flour, eggs, salt and water in processor until mixture just begins to form a ball, adding more water, drop by drop, if dough is too dry (dough should be firm and not sticky). Process dough for 15 sec more to knead it. Transfer to a floured surface and let stand, covered with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.
to make by hand: Mound flour on a work surface, preferably wooden, and make a well in center. Add eggs, salt, and water to the well. With a fork, gently beat eggs and water until combined. Gradually stir in enough four to form a paste, pulling in flour closet to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough, adding more water, drop by drop, if dough is too dry. Knead dough until smooth and elastic, 8- 10 minutes. Cover with an inverted bowl. 1 hour to let the gluten relax and make rolling easier.
Roll pasta and make ravioli: Cut pasta dough into 4 pieces, then flatten each piece into a rough rectangle and cover rectangles with an inverted bowl. Set roller of pasta machine on widest setting.
Lightly dust 1 rectangle with flour and feed through rollers. (keep remaining rectangles under bowl. Fold rectangle in half and feed it, folded end first, through rollers 7 or 8 times, folding it in half each time and feeding folded end through. Dust with flour if necessary to prevent sticking. Turn dial to next(narrower) setting and feed dough through rollers with out folding. Continue to feed dough hrough rollers ince and each setting, withou folding, until you reach narrowest setting. Dough will be a smooth sheet about 23 inches long and 4 inches wide.
Put sheet of dough in a floured work surface and drop 6 ( 1.5 tsp) mounds of filling 1.5 inches apart in a row down center of one half of sheet. BRush egg wash around each mound, forcing out air. (air pockets increase the chance that ravioli will break during cooking) Cut pasta (between mounds) with cutter into 3-inch rounds, LIne a shallow baking ban with a clean kitchen towel (not terry cloth) and dust towel with flour, then arrange ravioli in 1 layer in it. Make more ravioli with remaining dough 1 sheet at a time, and remaining filling, transferring ravioli to a lined pan.
Bring a 6-8 quart pot of salted water to a boil. Add ravioli, carefully stirring to separate, and adjusting the heat to keep at a gentle boil, cook until pasta is just tender, about 6 minutes. Transfer with a slotted spoon to a colander.
15 oz ricotta
3-4 pequillo peppers, chopped
red pepper flakes to taste
chives, chopped
opt feta cheese
1 egg
1/4-1/3 cup Romano and/or parmesan
1/2 cup mozzarella
salt and pepper
chopped parsley
Blend all together.
Thank you to Patty Foust for recipe from Gardiner, Mt
This delicious sauce (often served alongside mojo verde) is especially delicious with roast pork. Thanks Tina for the recipe!!
1 ancho chile
1 cup fresh cilantro leaves
3 cloves garlic
4 sprigs fresh thyme, leaves only
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup olive oil
2 tablespoons red wine vinegar
Put the chile in a small bowl and cover with boiling water. Let rest, covered, for 10 minutes, then drain, remove the stems and seeds, but do not peel.
Combine the chile, cilantro, garlic, thyme, salt, and cumin in a food processor. With the motor running, add the oil and vinegar and blend thoroughly. The sauce can be kept, covered, in the refrigerator for up to one week.
That stuff is like crack cocaine of dips/sauces and my gang love it. I got my recipe from a Tapas cookbook by Ann and Larry Walker, now out of print, that I found in a used book rack several years ago. It has just a few ingredients–green bell peppers, garlic, sherry vinegar, olive oil and cilantro…Tina
This bright green sauce probably came to mainland Spain from South or Central America via the Canary Islands, where we enjoyed it with virtually every meal. It is exciting to both the palate and the eye. Explore its uses with fish, meat, and cooked vegetables such as boiled potatoes, or as a lively dip for raw vegetables.
4 cloves garlic
1 cup fresh cilantro leaves
1 medium green bell pepper, stemmed and seeded
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
Salt and pepper to taste
In a blender or food processor, whirl the garlic with the cilantro until it forms a paste, carefully pushing down the solids with a rubber spatula. Add the bell pepper, then the olive oil and vinegar, and puree until smooth. Season with salt and pepper. Let it rest for 30 minutes before serving. The sauce keeps for several hours, but turns a little gray if kept overnight. Makes about 2 cups.
2 pounds green beans
2 tbsp extra virgin olive oil
coarse sea salt or kosher salt
1. preheat oven to 450-500 degrees
2. arrange the green beans in a single layer on a sheet pan or cookie sheet. drizzle the oil over the beans and roll until well covered.
3. roast about 15 min, until beans are well browned, shaking the pan occasionally for even cooking.
4. transfer the beans to a serving bowl and sprinkle with salt to taste. serve immediately.
serves 4-6.
1/4 – 1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1.5 tsp fish sauce
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro
1/4 C vegetable oil
1/4 t kosher salt
2-3 t chili oil – I substituted 1 tsp sirracha
I used the following: Grated carrots, chopped red onion, red pepper julienned
Once the dressing is made, the salad is open to whatever you want to throw into it. I had a partial bag of grated carrots, partial bag of shredded cabbage (the type you use for cole slaws), a red and a yellow pepper that I cut julienne, and some radishes, ditto, plus the rest of the cilantro, chopped fine.
Cooked up a pound of linguini noodles, cooled them down. And tossed everything with liberal amounts of the dressing.