Sunday, October 27, 2013

HALLOWEEN BANQUET - DAY 3 - THE PASTA


 

HALLOWEEN BANQUET - DAY 3 - THE PASTA

 

FROM LES RECETTES PRIVEES DE WILHELMINE


I found only one pasta recipe in Wilhelmine’s book. Maybe they didn’t go for pasta back then the way we do now. Whatever! According to the book, this recipe was given to her by some grateful Italian dude after he was caught with his hand in a royal prince’s britches, and she hid him in her house until the heat was off. 

Since this recipe called for some seriously weird stuff in the sauce--chopped love apples, sliced fungus, marinated goat’s tongue and a pig’s unmentionables, I decided to substitute all the ingredients except for the vino.

Enjoy,
Christiane France
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FRESH TOMATO SAUCE

Serves 2

Skin and cook 2 large Italian sausages (mild or hot, according to taste). Allow to sausages to cool and then slice.

In the food processor--grind up one box of cherry, strawberry or grape tomatoes together with one large clove of garlic.
Peel and slice 6-8 medium-sized mushrooms and cook in a little oil.

Combine everything in a heavy pot or deep frying pan, add about a quarter to half a cup of red wine, a tablespoon or two of Parmesan cheese, and season to taste--salt, pepper, oregano, basil, rosemary, etc., and cook for about 30-40 minutes or until the sauce has thickened slightly. 

Pour over freshly cooked pasta (I use spaghettini) and sprinkle with Parmesan or Romano cheese.

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