Subject: Tagliatelle al Limone
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 22 2002 - 19:27:47 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true food funny from reader Jacqi Baynard:
I was recently reminded of a story about my Grandfather who moved to
Texas from Massachusetts at the age of 65. He always made the most
beautiful apple pie for Christmas. Well, he wanted to bake one for
his first Christmas in Texas and took me to the store with him to get
ingredients. We went from store to store looking for LAAD. No one
had ever heard of it. My Grandfather was about at his wits end by the
time we reached the third store. He found the manager and asked for
LAAD. He said they didn't have it. I started yelling LAAD, LAAD,
LAAD! (I was 5, mind you) My Grandfather was boiling. He said he
couldn't believe that people in Texas didn't bake with LAAD, and asked
the guy what people in Texas make pie crusts with, if they don't use
LAAD. *light bulb* The manager took us straight to the baking isle
and there it was... LARD.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
If you're in the mood to make your own fresh pasta, this gorgeous book
includes a simple and fool-proof recipe. For the sake of ease and
convenience, my version of this classic dish from the Piedmont region
of northern Italy calls for dried egg noodles.
All recipes this week are adapted from "Gastronomy of Italy" by Anna
Del Conte (Friedman/Fairfax Publishers, 2001) available from
Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1586632965/worldwiderecipes
Tagliatelle al Limone (Noodles with Lemon Sauce)
4 Tbs (60 ml) butter
3/4 cup (180 ml) heavy cream
3 Tbs (45 ml) chopped fresh herbs such as parsley,
chives, rosemary, or sage
Grated peel and juice of 1 lemon
Salt and freshly ground pepper to taste
12 - 16 oz (350 - 450 g) dried egg noodles, cooked
according to package directions
Freshly grated Parmesan cheese for garnish
Melt the butter in a small saucepan over moderate heat and stir in the
cream, herbs, lemon rind and juice, salt, and pepper. Bring to a boil
and simmer gently for 2 to 3 minutes. Pour the sauce over the noodles
and toss to combine. Sprinkle with Parmesan cheese and serve
immediately. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Fri Mar 01 2002 - 00:00:01 EST