Subject: Fettuccine with Arugula and Garlic
From: Unicorn (unicorn@indenial.com)
Date: Thu May 10 2001 - 11:19:01 EDT
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F O O D F U N N Y
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Thanks to reader Joyce Nichols for today's food funny.
The owner of a small deli was being questioned by the IRS about his
tax return. He had reported a net profit of $80,000 for the year.
"Why don't you people leave me alone?" the deli owner said. "I work
like a dog, everyone in my family helps out, the place is only closed
three days a year. And you want to know how I made $80,000?"
"It's not your income that bothers us," the agent said. "It's these
deductions. You listed six trips to Bermuda for you and your wife."
"Oh, that," the owner said smiling. "I forgot to tell you - we also
deliver."
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T O D A Y ' S R E C I P E
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Today's recipe is quick, simple, and elegant. If fresh arugula (also
known as rocket, roquette, rugula, and rucola) is hard to get in your
area, use watercress instead.
Fettuccine with Arugula and Garlic
2 Tbs (30 ml) extra-virgin olive oil
2 Tbs (30 ml) butter
1 red onion, thinly sliced
4 - 6 cloves garlic, finely chopped
2 bunches arugula (rocket), about 2 cups (500 ml) packed
Salt and freshly ground pepper to taste
12 oz (335 g) fettuccine or other noodle shape, cooked
according to package directions and drained
Heat the oil and butter in a large skillet over moderate heat and
saute the onion until tender but still firm, about 3 minutes. Add the
garlic and saute 2 minutes. Add the arugula, salt, and pepper, and
saute for 2 minutes. Serve over drained fettuccine. Serves 4 to 6.
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