hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put the sauce, oil and cream into a broad skillet or saute pan.
Cook the spaghetti in salted boiling water till al dente, drain, reserve a little of the pasta water.
When the spaghetti is almost cooked, warm the sauce to a simmer, reduce it just barely, tossing in the spaghetti when it comes to a boil. Turn off the heat and toss thoroughly to coat. Add chopped parsley if desired. Taste and correct for salt and pepper.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
olive oil, ginger-garlic paste, anchovy sauce, anchovy fillet, tarragon herb, salt and
old. Proceed.
Add the anchovy, some salt, a liberal use
harp knife. (If the braising sauce seems to be cooking away
Heat oil in a frying pan over medium heat. Add tuna, anchovies, wine and tomato paste. Bring to a boil, stirring. Reduce heat and simmer for 4 mins.
Meanwhile, cook linguine in boiling, salted water for 4 mins, until al dente. Drain then toss with tuna sauce. Add Parmesan, parsley and a good grinding of black pepper and toss to combine.
Serve immediately.
Lightly brown sliced garlic in olive oil.
Stir in parsley and chopped anchovies.
Add water to cover, and simmer for a few minutes.
Meanwhile, cook pasta in boiling salted water until al dente.
Drain pasta.
Toss with anchovy sauce.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
Sauce: Heat the oil over a
aucepan, whisk the garlic and anchovy paste into the remaining 1
re almost melted into the sauce.
The moment the pasta
Heat the oil in a saucepan and add the garlic.
Cook briefly, stirring, without browning.
Add the wine and cook until reduced by half.
Add the butter, a little at a time, beating rapidly with a wire whisk.
Stir in the anchovy, season with pepper and serve hot. Yield:
about 3/4 cup.
Brown sliced garlic in olive oil. Stir in parsley and chopped anchovies. Add water to cover, and simmer for a few minutes.
Meanwhile, cook pasta in boiling salted water until al dente.
Drain pasta. Toss with anchovy sauce.
inutes.
Meanwhile, make the sauce.
Melt the butter in
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Preheat broiler.
Combine butter, anchvies and milk in a small saucepan over low heat and cook, stirring for often for about 3 minutes or until anchovies dissolve, mashing with the back of a spoon. DO NOT BOIL.
Place bread slices on a cookie sheet.
Brush bread slices with oil and top with mozzarella slices.
Broil until cheese melts and bread is crisp (3 minutes). BE CAREFUL IT COOKS FAST.
Transfer to a platter and drizzle sauce over crostini.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup