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Receta Guitar Cut Pasta With Bottarga And Chiles ...
by Global Cookbook

Guitar Cut Pasta With Bottarga And Chiles ...
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Ingredientes

  • 2 Tbsp. extra-virgin extra virgin olive oil
  • 1 tsp crushed red pepper flakes
  • 3 x garlic cloves thinly sliced
  • 1 c. Oven-Roasted Tomatoes (listed below)
  • 1/4 c. Basic Tomato Sauce (see recipe)
  • 1 lb maccheroni alla chitarra (or possibly spaghettini)
  • 1 x 'tongue' bottarga (pressed red mullet roe) shaved, or possibly finely grated (or possibly substitute any caviar)
  • 1/4 c. bread crumbs
  • 1 lb Roma tomatoes
  • 1 tsp sugar
  • 1 Tbsp. extra-virgin extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste

Direcciones

  1. Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
  2. In a 12 to 14-inch saute/fry pan, combine the extra virgin olive oil, pepper flakes, and garlic and saute/fry till the garlic is almost brown, about 5 min. Add in the tomatoes and tomato sauce and bring to a simmer.
  3. Cook the pasta according to the package directions, till tender yet al dente, about 6 min. Drain the pasta and add in it to tomato mix. Toss over high heat one minute. Divide among 4 heated bowls, shave bottarga over each bowl, sprinkle with bread crumbs, and serve immediately.
  4. Oven-Roasted Tomatoes: Preheat oven to 200 degrees.
  5. Cut the tomatoes in half lengthwise, squeeze out the seeds, and remove the membrane. In a small bowl, combine the sugar, oil, salt, and pepper and coat the tomatoes with mix.
  6. Place the tomatoes, cut-side down, on a baking sheet lined with parchment paper and place in the oven. Cook for 2 hrs, or possibly till the tomatoes are very soft and have lost about half of their liquid.
  7. This recipe yields 4 servings.
  8. Description: "(Maccheroni Alla Chitarra)"