Daily Archives: May 16, 2012
16/05/12 Raw Tomato & Basil Spaghetti
Serves 2
A CookTale
Spring is definitely in the air and Tomatoes and Basil tossed together with Spaghetti are great signs of it truly happening. It’s a taste one doesn’t forget and like a welcome friend, happy to once again have join our table. Nothing can be simper or quicker or more delicious to prepare.
INGREDIENTS
2 Tomatoes or one large
Sprigs of Basil or more to taste
4 ounces of Spaghetti
Sea or Kosher Salt to taste
2 TB of EVOO
METHOD
1. Prepare the Tomato & Basil in a large bowl.
2. Bring a pot of water to a boil. Add the Spaghetti & cook according to the box instructions.
3. Add to the bowl, Toss with the EVOO until gently combined. Sprinkle with Salt & serve.
- Leave a comment
- Posted under Pasta
16/05/12 Calves Liver Venetian Style
RECIPE
Serves 2
A CookTale
Mario Batali rarely if ever misses his mark. This 2001 Food Network recipe makes the point. His ingredient list is limited and his directions are succinct in their simplicity. The proof is in the empty plates. Thanks Mario
INGREDIENTS
3 TB of EVOO
3 TB of Butter
2 Onions, very thinly sliced
Sea or Kosher Salt
1 lb of Calves Liver, sliced medium
1/3 C Red Wine (I used Marsala)
A few drops of Red Wine Vinegar
METHOD
1. Heat the EVOO with 2 TB of the Butter in a large, heavy saute pan over a medium flame.
2. Add the Onions & cook them over low heat until they are very soft but not colored, for literally 45 minutes.
3. Salt the Onions & remove them to a warm platter. Add the Liver to the pan, Salting & cooking for 30 to 45 seconds on each side. Work in batches if necessary to avoid overcrowding the pan. When done, place the Liver over the Onions and keep warm.
3. Add the Wine to the pan & scrape the bottom of the pan with a wooden spoon to dislodge any browned bits. Add the remaining TB of Butter & pour it over the Liver and Onions. Drizzle the Vinegar over & serve immediately
- 1 comment
- Posted under Beef and Veal, Dinner
CookTeaser 