#tuscantip: You dont have to boil your pasta in water. Instead you can cook it INSIDE your sauce. Today I am going to be at The International Culinary Center showing you how to cook pasta this way. And also risotto. Here is the recipe if you want to do it at home. You can also find it in The Fundamental Techniques of Classic Italian Cuisine on page 76. #BuonAppetito! Ingredients: 160 grams red onion, diced 80 grams celery, diced 40 grams carrot, diced 3 garlic cloves, smashed 45 ml extra virgin olive oil ΒΌ cup torn basil leaves 10 grams chopped parsley Pinch of red pepper flakes 950 grams whole canned tomatoes, crushed by hand 240 ml water Salt and freshly ground black pepper 1 lb. fusilli (or another short pasta) 12 oz. Parmigiano Reggiano, freshly grated Procedure: 1. Combine onion, carrot, celery, garlic, half the herbs and the cold oil in a saucepan and cook until vegetables are softened and begin to caramelize, about 20 minutes. 2. Add red pepper flakes and infuse oil. 3. Season with salt and continue to cook gently until vegetables are soft and golden, 15-20 minutes more. 4. Add tomatoes and bring to a simmer. Add water and remaining herbs, season with salt to taste. Simmer slowly for 15 minutes. 5. While your sauce is cooking, bring a pot of salted water to a boil. 6. Going back to your sauce, taste for seasoning and adjust as needed. 7. Add the uncooked pasta to the sauce and stir. 8. Cook the pasta in the sauce, adding boiling water to the pot, a little at a time while allowing the pasta to suck in the sauce. 9. When the pasta is al dente, remove from the heat and stir in freshly grated cheese, torn basil leaves and extra virgin olive oil to taste.
Posted on: Mon, 23 Jun 2014 15:19:39 +0000
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