Feb. 11th, 2017

agoodwinsmith: (Little Seagull)
So, I saw this recipe in my travels around the interwebs:
http://porterandcharlesrecipes.ca/recipes/bacon-penne-a-la-vodka-for-a-crowd/
and I thought it looked so tasty.  But my SOGP is a vegetarian, thus the bacon is out, so I wondered whether chestnuts wouldn't be an acceptable substitute.  So I bought the tomatoes, tomato sauce, and fresh basil leaves.

Then I discovered that I had no penne or vodka in the house - so I improvised with these:

(I forgot: I can't upload pictures from my computer at home - and I no longer have access to another computer.  It was a picture of La Molisana 51 Tubettini pasta di semola de grano duro, Dand-D-Organic Chestnuts, and Cirroc distilled grape spirits in a swanky bottle.)

and it was excellent.

Here are the sauce ingredients

butter
1 onion chopped
1 garlic clove minced
2 fresh tomatoes chopped
1 tin tomato paste (369 ml)
water
heavy cream (35% mf)
distilled grape spirit
chestnuts chopped
fresh basil leaves chiffonaded (https://en.wikipedia.org/wiki/Chiffonade)
parmesan cheese grated

Here are the steps

Bring water to a boil.  Once boiling, add the tubettini, stir to prevent sticking, cook 8 to 10 minutes.

At the same time, melt butter in medium heat pan.  Add diced onion and saute until translucent.  Add minced garlic and after 30 seconds add the diced tomatoes.  Saute until softening and juicy, then add tomato paste and enough water to rinse the tin and thin the tomato paste for stirring.  Sauce should be thick and your wooden spoon should leave lines in it when you stir it.  Allow it to heat through until it begins to blup.  Add enough heavy cream to change the colour to your preference.  Allow it to heat through until it is blupping again.  Add distilled grape spirit and return to blup.  Add chopped chestnuts.  Drain the tubettini, stirring the pasta in the strainer to help each little tube dump its water.  Add to tomato mixture and stir to combine well.  Add chiffonaded basil and stir until well combined.  Turn off heat.

Serve immediately with grated parmesan liberally heaped on top.

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