Sunday, December 19, 2010

Hot Stuff

For those of you who are in the group quilt, I have not dropped the ball but have been put on the back burner at the reprographics place. They must be super busy for the holidays. As soon as I get the call to pick up the enlargements, I will send them off.

This is a picture of Hot and Spicy Pasta, my daughters favorite pasta dish. In honor of Cindra, here is the recipe and it will also go to the Tommy Cooks blog. I know that some of you have a difficult time accessing it but all you have to do is double click on the picture of the caprese salad in the side bar that says 'Tommy Cooks'.

Hot and Spicy Pasta

16 shallots, sliced very thin
¼ c. olive oil
8 ozs. prosciutto, thin sliced julienne
1 head garlic, roasted
2 qts. whole tomatoes, cut up, undrained
2 t. red pepper flakes
1 lb. bow tie pasta, cooked
1 c. grated parmesan
2 c. basil, chiffonade

Saute shallots, garlic and prosciutto in oil until lightly browned. Add tomatoes and flakes and reduce by half. Finish sauce with basil and parm off the fire and toss with pasta. Check for seasoning.

Now, looking at this recipe (straight from my culinary school recipe book), it may not be terribly clear. 16 shallots seem like a lot but in school they were small and if the store has big ones, you can cut that by half. Of course, you can cut this whole recipe in half but I do the opposite! To roast garlic, just take a head of garlic and cut off the non root side to expose a bit of garlic from the bulb. Rub it with olive oil and wrap in foil and stick it in the oven for a half hour or so on about 350ยบ). When it cools down you can just squeeze the garlic out. You can do a bunch of this on a slow day and keep it in the refrig. Julienne is just thin strips of thin prosciutto. Chiffonade is kinda like ribbons of basil. Take the leaves, roll the up together and then thin slice the roll.


Gayle from MI said...'s not like I don't have plenty of other stuff to do in the mean time. You will hear no complaining from me since I am a last minute Lil anyway!

Robbie said...

We're heading to Florida on the 27th so not a problem. Pasta looks great!!!

Daughter said...

That pasta is the best!

Cindra said...

Thank you , Tommy! I knew if one of your children had it as a favorite and you are such a wonderful cook, this has to be special.

Diane said...

Tommy! Thanks for posting this. I made it tonight for dinner, and it was DELICIOUS. Like Cindra, I figured if it was Maria's favorite it must be great -- and it was.

And the spice and salty tang was perfect after a day of cookie baking.

This one will be a "keeper!" Thanks!