Last night Brian made a fantastic pasta dinner sans recipe and it was fantastic! We used what we had and the dish was packed full of rich flavor. He wanted to try to cook the capellini similar to one of the first recipes we posted on here. Where you cook the pasta by gradually adding chicken broth as you would with risotto.
He sauteed some leeks and garlic in butter and olive oil then he added a bit of sage and tarragon. I know he also threw some lemon juice in...but I'm not sure when...I think it was a bit later.
He broke 1/2 lb. of capellini in half and threw it in the pan, got the noodles covered in oil and such and then began to add the warm chicken broth in by the ladle fulls. Since we used capellini it didn't take very long at all and it was so full of delicious flavor.
It was served with grated parmesan cheese.
He also made a good ceasar salad. He's been trying to get the recipe right. I think we have had ceasar salad three times this week. The first time was fantastic, the second wasn't so good and last night's was good. He's using his dad's recipe and trying to perfect it.
These are the ingredients, but I'm not sure the ratios:
lemon juice
pasteurized egg stuff...what's it called?
mustard
anchovie paste
wurstchester sauce
parmesan cheese
red wine vinegar
garlic
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment