Pasta time
Nov. 17th, 2010 03:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ysilmeIt's autumn and time for one of our favourite season dishes:
Ribbon Noodles with Savoy cabbage and walnuts
(serves 3-4)
ca. 500g flat, wide ribbon noodles - the typically German kind, though you can use tagliatelle very nicely or any kind of flat, wide pasta or noodle, or even tortiglioni or penne rigate.
Sauce:
1 small onion
1/2 small head of savoy (Wirsing)
a handful walnuts
ca. 2 soup spoons cream
dry white wine
Bring salted water for the noodles/pasta to boil. The sauce doesn't take long, so you perhaps want to start the water early.
Cut the onion in thin slices sautée in 2 soup spoons of good olive oil in a until they are golden
Prepare the savoy, cut it in eights, and each part in thin slices. Take care to cut the stems extra thin. Add to the onions and sautée thoroughly While stirring frequently, though be careful that it doesn't burn. The trick is to get it very slightly toasted without burning it. You can always add a bit more oil if it's becoming difficult.
Break the walnuts in pieces, add and let sautée as well.
Deglaze with about half a cup of white wine and a tablespoon salt and let lightly simmer for about 5-10 minutes, depending of the age of the savoy. It should be done, but keep a little crispness. Add the cream and season with freshly ground black pepper and freshly grated nutmeg. Let heat thoroughly, season again if necessary, and mix well with the cooked and strained pasta.
Goes well with a dry white wine, of course ;o).
ETA 2014: Veganized/Dairy-Free: The sauce works equally well with soy or oat cream, and of course with egg-free pasta.
The probably last Aubergine this year (I stop bying them when they get too expensive ;o) ) went into a successful experiment:
Aubergine-tomato sauce with Capers
(serves 3-4)
1 middle-sized aubergine (eggplant)
1 middle-sized onion
2 garlic gloves
2-3 carrots
1 small tin of canned tomatoes, preferably already hacked
1 ts Ajvar
1 handfull large capers
ca. 500g of your favourite pasta, though I suggest girandole, spaghetti or gemelli
Dice the onion and sautée in 1-2 soup spoons of good olive oil.
Cut the prepared auberinge in small dices (about half an inch) and sautée thoroughly until golden and toasted from as many sides as you manage ;o)
Slice the garlic thinly and sautée as well
Deglaze with a generous dash of wine, preferably wite
Dice the carrots as small as the onions and add together with the tomatoes, a ts salt, a pinch of sugar, 1 bay leaf, 1/2 ts Herbes de Provence and some freshly ground black pepper. Add some water if it feels to dry. Bring to boil, cover well and let cook for about 10 min.
When the pasta is nearly done, add 1 ts Ajvar or similar, or season with red bell pepper spice, or a pinch of Pul Biber, or anything similar, and the well-strained capers. Don't let cook any more, just heat well and serve with the pasta. I felt a bit daring at first, adding the capers with their slightly sour taste, but they went very well with the auberinge and the slight spiciness of the red bell pepper.
Oh, and my "kitchen English" hasn't gotten any better yet, so if any term, description or whatever is wrong or difficult to understand, please let me know! I like to improve.
Ribbon Noodles with Savoy cabbage and walnuts
(serves 3-4)
ca. 500g flat, wide ribbon noodles - the typically German kind, though you can use tagliatelle very nicely or any kind of flat, wide pasta or noodle, or even tortiglioni or penne rigate.
Sauce:
1 small onion
1/2 small head of savoy (Wirsing)
a handful walnuts
ca. 2 soup spoons cream
dry white wine
Bring salted water for the noodles/pasta to boil. The sauce doesn't take long, so you perhaps want to start the water early.
Cut the onion in thin slices sautée in 2 soup spoons of good olive oil in a until they are golden
Prepare the savoy, cut it in eights, and each part in thin slices. Take care to cut the stems extra thin. Add to the onions and sautée thoroughly While stirring frequently, though be careful that it doesn't burn. The trick is to get it very slightly toasted without burning it. You can always add a bit more oil if it's becoming difficult.
Break the walnuts in pieces, add and let sautée as well.
Deglaze with about half a cup of white wine and a tablespoon salt and let lightly simmer for about 5-10 minutes, depending of the age of the savoy. It should be done, but keep a little crispness. Add the cream and season with freshly ground black pepper and freshly grated nutmeg. Let heat thoroughly, season again if necessary, and mix well with the cooked and strained pasta.
Goes well with a dry white wine, of course ;o).
ETA 2014: Veganized/Dairy-Free: The sauce works equally well with soy or oat cream, and of course with egg-free pasta.
The probably last Aubergine this year (I stop bying them when they get too expensive ;o) ) went into a successful experiment:
Aubergine-tomato sauce with Capers
(serves 3-4)
1 middle-sized aubergine (eggplant)
1 middle-sized onion
2 garlic gloves
2-3 carrots
1 small tin of canned tomatoes, preferably already hacked
1 ts Ajvar
1 handfull large capers
ca. 500g of your favourite pasta, though I suggest girandole, spaghetti or gemelli
Dice the onion and sautée in 1-2 soup spoons of good olive oil.
Cut the prepared auberinge in small dices (about half an inch) and sautée thoroughly until golden and toasted from as many sides as you manage ;o)
Slice the garlic thinly and sautée as well
Deglaze with a generous dash of wine, preferably wite
Dice the carrots as small as the onions and add together with the tomatoes, a ts salt, a pinch of sugar, 1 bay leaf, 1/2 ts Herbes de Provence and some freshly ground black pepper. Add some water if it feels to dry. Bring to boil, cover well and let cook for about 10 min.
When the pasta is nearly done, add 1 ts Ajvar or similar, or season with red bell pepper spice, or a pinch of Pul Biber, or anything similar, and the well-strained capers. Don't let cook any more, just heat well and serve with the pasta. I felt a bit daring at first, adding the capers with their slightly sour taste, but they went very well with the auberinge and the slight spiciness of the red bell pepper.
Oh, and my "kitchen English" hasn't gotten any better yet, so if any term, description or whatever is wrong or difficult to understand, please let me know! I like to improve.
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Wonderful Recipe
Date: 2010-11-17 03:35 pm (UTC)Re: Wonderful Recipe
Date: 2010-11-17 03:54 pm (UTC)no subject
Date: 2010-11-18 02:44 am (UTC)