(Bon Appetit June 2007)
3 pounds tomatillos, husked, rinsed
2 large jalapeno chiles, stems removed
5 small garlic cloves, peeled
1 ½ t ground cumin
1 ½ bunches fresh cilantro, thick bottom stems trimmed
¾ c loosely packed fresh Italian parsley leaves
1/3 c (packed) fresh mint leaves
1 ½ T vegetable oil
1 ½ t salt
Mix first 2 ingredients in large saucepan. Cover with water. Bring to boil. Reduce heat; simmer until soft, about 15 minutes. Remove from heat; let stand 15 minutes. Drain.
Coarsely chop tomatillos mixture, garlic and cumin in processor using on/off turns. Add next 3 ingredients; blend until herbs are chopped and salsa is chunky.
Heat oil in heavy large saucepan over medium heat. Add salsa and simmer until slightly thickened and reduced to 4 cups, about 10 minutes. Stir in salt.
1/4 to 1/2 tsp cracked red pepper
6 cloves garlic, minced
2 tbsp olive oil
24 medium shrimp, peeled, deveined (optional)
4 medium tomatoes, peeled seeded and diced*
4 tsp capers
6 tbsp chopped basil
2 tbsp chopped parsley
1/4 cup white wine
1/4 tsp salt
6 cups cooked capellini
1/2 cups shredded parmesan cheese
Gently saute the pepper and garlic in the olive oil in a non stick skillet until the garlic begins to color. Add the shrimp and cook for 1 minute. Add tomatoes, capers, basil, parsley, wine, salt and capellini; cook quickly to reduce the liquids. To serve, toss the pasta with the cheese and divide onto four plates.
*to peel a tomato, cut an "X" in the bottom with a sharp knife. Plunge the tomato into boiling water for 30 seconds. Cool peel squeeze out the seeds then dice.
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