VeraBlue
Head Mistress
Sorry no pictures...I just don't have time to shoot it once I plate it...
I do the dish in four stages.
The base sauce is made by sauteing garlic and sundried tomatoes in butter. To that I add vegetable stock and pesto, nutmeg, S&P. It's very watery.
I saute whatever looked freshest at the market for the dish. Lately, it's been green beans, red peppers, carrots and baby zucchini. These are just sauteed in olive oil, nothing else.
While these are going I make a batch of angel hair, transferring it to an ice bath to hold. I also mix 9 egg yolks to 2/3 quart of heavy cream.
For service I ladle the vegetable stock into a saute pan, about 1/2 c (a little less) per portion. Then I add about a cup of the vegetables. Next, I add about 1 and 1/2 cups angel hair and saute for a couple of minutes, flipping it over on itself several times. Next, add about 1/4 c of the cream mixture (a little less) to the hot pasta and continue to toss it over and over as it thickens.
Slide it onto the serving plate. I top it with grated romano, chopped parsley and crushed amaretti cookies.
The cookies.....try it and you'll see for yourself...
I do the dish in four stages.
The base sauce is made by sauteing garlic and sundried tomatoes in butter. To that I add vegetable stock and pesto, nutmeg, S&P. It's very watery.
I saute whatever looked freshest at the market for the dish. Lately, it's been green beans, red peppers, carrots and baby zucchini. These are just sauteed in olive oil, nothing else.
While these are going I make a batch of angel hair, transferring it to an ice bath to hold. I also mix 9 egg yolks to 2/3 quart of heavy cream.
For service I ladle the vegetable stock into a saute pan, about 1/2 c (a little less) per portion. Then I add about a cup of the vegetables. Next, I add about 1 and 1/2 cups angel hair and saute for a couple of minutes, flipping it over on itself several times. Next, add about 1/4 c of the cream mixture (a little less) to the hot pasta and continue to toss it over and over as it thickens.
Slide it onto the serving plate. I top it with grated romano, chopped parsley and crushed amaretti cookies.
The cookies.....try it and you'll see for yourself...
