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Friday, August 06 2010

In large pot bring six quarts of salted water to a boil. Add the radiatori and cook until al dente. Meanwhile, cut the avocado in half, remove the pit, then peel the halves and cut them lengthwise into thin slices. Place the slices in a bowl, add the juice salt and chili and stir them gently. Drain the pasta and transfer it to a platter, pour the avocado mixture over the pasta, then toss together gently. Sprinkle the tomatoes and parsley over the top, serve at once.

You could it this dish warm or have it as a salad, both ways is delicious. To cook pasta perfectly al dente - tender but chewy, begin with enough boiling salted water to let the pasta circulate freely. For The 1 lb of fresh pasta you will be able to serve about six people, 5 qt of water will be sufficient to cook the pasta for six. Cooking time varies, with pasta's shape. size and dryness. Fresh pasta generally takes between one to three minutes to cook, but dry pasta will take between three to fifteen minutes. unless otherwise specified, pasta should always be served in a hot dish.

For innovative pasta dishes try whole roasted heads to add to the pasta before serving, roasted garlic have a wonderful fragrance and flavor that will be a good idea to roast extra heads to refrigerate for future uses. Even better, onion heads are also a great idea, this time try roasting sweet onion heads, then scoop out much of it or process all of it in a blender and create a pasta sauce with them, add your favorite spices salt and pepper to taste.

Adding raisins and pine nuts will make a pasta dish in a special winter dish, this bittersweet combination goes well with the addition of anchovy fillets, sweet Italian sausage sauteed in the oil with the garlic.Combine the wonderful bitterness flavors of arugula springs and broccoletti rapini, for those who love the spicy bitter taste. To cut parsley, wash it under cold water and shake dry. Holding the stems together gather the leaves into a tight and compact bunch, with a chef's knife chop the leaves coarsely, discard the stems or save them for broth-stew making.

For more finely chopped parsley, gather the coarsely chopped leaves together, steadying the chop of the knife blade and moving it back and forth in an arc until the desired fineness is reached.

 
 
Posted by: Send a Meal AT 10:24 am   |  Permalink   |  0 Comments  |  Email
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