Tortilla de Pimiento
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Cooking time: 30 minutes for menu |
Tortilla de Pimiento Time: 5 minutes
Tortilla (omelets) are served hot, cold, but most often, room temperature
Tortilla de Pimiento, left from Friday
Goat cheese, left from Saturday
Remove tortilla from fridge and let warm up a bit. When ready to serve place half the tortilla on each plate. Divide the goat cheese and shape, using two teaspoons, to get kind of an egg shape (if you can) and place on top of or next to tortilla. Serve.
Pasta alla Amatriciana Time: 30 minutes
fresh linguini, or similar, 9 oz (250 gr)
if dry about 1 1/4" (3cm) diameter bunch (make a circle with thumb and index finger - you
want it a little bigger than an American quarter, about the size of a 2 euro coin).
4 oz (120gr) lean bacon
1 small onion
2 cloves garlic
1/2 tsp basil
1/2 tsp oregano
1/3 cup red wine
1 15 oz can (450gr tin) plum tomatoes
1 tsp tomato paste
1/4 cup Parmesan cheese plus more for sprinkling
Cook pasta according to package directions. Chop onion and mince garlic. Drain tomatoes, discarding juice, and roughly chop. (see techniques) In medium skillet sauté bacon until just starting to crisp. Remove and set aside. Drain all but 1 tbs fat from pan. Add onion and garlic and sauté until tender. Add chopped tomatoes with their juices (from chopping) and all remaining ingredients except Parmesan. Tear bacon into chunks and return to pan. Cover and simmer for 20 minutes. Drain pasta and toss with Parmesan, then sauce and serve with remaining Parmesan on the side
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Cooking Schedule: 30 minutes |
Cover and simmer |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
All text and images are copyright © 2005 - 2007 Kathleen Lerum Zeller.
All rights reserved unless otherwise indicated
