Unicorn (Unicorn@Indenial.com)
Tue, 28 Sep 1999 03:01:36 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Bobbie Dunlap attributes this food funny to Stan Kegal, whoever
that is.
Once upon a time Old King Cole issued an order to his cooks. "From
now on," he decreed, "chopped cabbage must be mixed with mayonnaise."
To this day his decree is known as ... Cole's Law.
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
I love anything with pasta in it, and frankly I don't think I have
done enough pasta recipes; at least not enough to satisfy me. Here I
try set things right.
Fettuccine with Arugula and Caramelized Onions
1 Tbs (15 ml) olive oil
4 to 6 medium onions, peeled and sliced
1/2 cup (125 ml) white wine (optional)
2 cups (500 ml) canned or fresh vegetable
stock or water*
3 to 4 cups (750 to 1000 ml) thinly sliced arugula,
or green leafy vegetable of your choice such as kale,
spinach, mustard greens, or Swiss chard
Salt and freshly ground pepper to taste
8 to 12 oz (225 to 350 g) fettuccine, cooked
according to package directions
* Chicken stock may be used for a non-vegetarian version.
Heat the oil in a large, heavy skillet over low heat. Saute the
onions, stirring occasionally, until golden brown. Add the liquids
and bring to a boil over moderate heat. Cook 10 to 15 minutes, until
the liquid is reduced by about half. Add the greens and simmer
covered for about 5 to 8 minutes (depending on the greens used) until
they are wilted and tender. Season with the salt and pepper. Spoon
over the cooked fettuccine. Serves 4 to 6.
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