Subj : Cooking Basics #25
To   : All
From : Dave Drum
Date : Wed Mar 02 2022 11:44:00

AL DENTE PASTA: Getting pasta just right isn't hard, but you do need 
good quality dried pasta. Cheaper versions are made with inferior flour 
and just go soggy. Allow 75–100g (3–4oz) pasta per person. Bring a 
large pan of water (at least 3 liters/5 pints) up to the boil with 1 
tbsp salt. When it's up to a rolling boil, add the pasta, cover 
briefly, give it a stir, then leave until it is still firm to the bite
– check the pack instructions for timings. Drain immediately when ready.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pappardelle w/Scallops & Pesto
 Categories: Seafood, Pasta, Vegetables, Nuts, Condiments
      Yield: 4 Servings
 
MMMMM---------------------------PASTA--------------------------------
    300 g  Flour
      3 lg Eggs
        pn Salt

MMMMM---------------------------PESTO--------------------------------
     20    Fresh basil leaves
     20    Flat leaf parsley
      3    Cloves garlic
     50 g  Pine nuts; (2oz)
      1    Wine glass of extra virgin
           -olive oil
           Salt & pepper

MMMMM--------------------------SCALLOPS-------------------------------
    200 g  Small scallops or large ones
           - halved
      2 tb Extra virgin olive oil
      4 tb Tomato concasse
     24 sm Sprigs fresh dill
           Olive oil
           Salt & pepper
 
  Make the pasta in the usual way and cut it into 2.5 x
  7.5cm strips with a pastry cutter.
  
  Mix together all the ingredients for the pesto and process
  in a food processor until it is a paste.
  
  Saute the scallops in the olive oil and season with salt
  and pepper. Toss the scallops with 2 large tbsp of pesto.
  
  Cook the pasta until al dente, strain and toss with the
  scallops and pesto. Serve at once, decorated with tomato
  concasse and small sprigs of dill.
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The cat could very well be man's best friend but would never admit it.

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