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1993-01-04
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Digest: #152
Date: Thu, 27 Jun 91 18:24:44 GMT
From: zuazaga@ucunix.san.uc.EDU (Humberto Oritz-Zuazaga)
Subject: FISH: Pasta with Anchovies and Broccoli
Pasta with anchovies and broccoli
Ingredients:
2 cloves garlic, crushed
1 T olive oil
1 tin anchovy fillets
1 bunch broccoli florets
1/2 lb small concave pasta (small or medium shells)
Preparation:
Steam, microwave, boil or nuke the tips of the broccoli, you don't want
the pieces to be big, so chop them up before cooking. Meanwhile, cook
the pasta as per the instructions on the box. The pasta should be
concave, to pick up the sauce. Laura suggested pasta shaped like
little bowls, but I couldn't find any at the market, I ended up using
medium shells (maruzelle).
In a large frying pan, saute the crushed garlic in some olive oil until
golden. Add the anchovy fillets, oil and all, and mash the fillets
with a wooden spoon until you form a paste (the anchovies will fall
apart, and the oil will "dissolve" the meat). Toss in the broccoli
tips, and mix vigourously, the brocoli will absorb most of the
anchovies. Drain the pasta, and add to the sauce, stiring so the pasta
picks up whats left of the sauce. Serve hot, with whatever
meat/legumes suit your fancy.
from a recipe given to me by Laura Conforti
Humberto Ortiz-Zuazaga zuazaga@ucunix.san.uc.edu