Subject: Saffron Broth with Quadrucci
From: Unicorn (unicorn@indenial.com)
Date: Wed Jan 16 2002 - 07:44:52 EST
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F O O D F U N N Y
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Let's hope that this one from reader Lisa Hutt isn't a true food
funny:
A nurse caring for a woman from Tennessee asked, "So how's your
breakfast this morning?"
"It's very good, except for the Kentucky Jelly. I can't seem to get
used to the taste," the patient replied.
The nurse asked to see the jelly and the woman produced a foil packet
labeled "KY Jelly."
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T O D A Y ' S R E C I P E
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Quadrucci means "little squares" in Italian, and that's exactly what
you get when you slice fresh tagliatelle or fettuccine crosswise into
little squares. You may substitute dried quadrucci or any other small
pasta shape.
Saffron Broth with Quadrucci
6 cups (1.5 L) chicken, beef, or vegetable stock
6 oz (170 g) fresh quadrucci, or 3/4 cup (180 ml) dried
A pinch of saffron threads or powdered saffron
Salt and freshly ground pepper to taste
Chopped fresh parsley
Freshly grated Parmesan cheese
Bring the stock to a boil over moderate heat and add the quadrucci and
saffron. Simmer for 1 minute for fresh quadrucci, or according to the
package directions for dried. Adjust the seasoning with salt and
pepper and serve garnished with chopped parsley and Parmesan cheese.
Serves 4 to 6.
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