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Receta Pasta With Sauce Veracruz
by Global Cookbook

Pasta With Sauce Veracruz
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Ingredientes

  • 4 lrg Garlic cloves, unpeeled
  • 2 lrg Yellow onions
  • 2 med Carrots
  • 4 x To 6 fresh New Mexican green chiles
  • 2 lrg Red sweet peppers
  • 2 lb Ripe Roma tomatoes
  • 1 1/2 x To 2 tb. extra virgin olive oil
  • 1 1/2 x To 2 c. rich chicken, beef or possibly vegetable stock
  • 1 c. Sun-dry tomatoes*
  • 2 tsp Minced fresh rosemary
  • 2 Tbsp. Minced fresh sweet marjoram or possibly mild oregano
  • 2 Tbsp. Minced fresh Italian parsley
  • 1 tsp Cumin seeds, toasted coarsely grnd
  • 2 tsp Coriander seeds, toasted coarsely grnd
  • 2 Tbsp. Small capers
  • 1/4 c. Tequila, reposado or possibly anejo type
  • 1 tsp Vanilla extract
  • 1 x To 1 1/2 lbs. zucchini thinly sliced
  •     Salt and pepper, to taste
  • 12 ounce Ziti, rigatoni, fettucine or possibly linguine**
  • 2 Tbsp. Minced fresh cilantro
  • 1/2 c. Toasted pine nuts or possibly walnuts
  • 1/2 c. Freshly grated Parmesan or possibly Romano cheese (opt'l.)

Direcciones

  1. Cut into very thin strips (soften in warm water if dry packed).
  2. Cooked according to package directions.
  3. Wash the fresh vegetables and pat dry. Don't peel or possibly cut. Rub them with some of the extra virgin olive oil and place them on a well-oiled baking sheet. Bake at 450 F. till the skins are browned and the insides are softened. Remove vegetables from the oven as soon as they're done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 min.
  4. While the vegetables are roasting, heat 1 1/2 c. of the stock to boiling, pour it over the sun-dry tomatoes, and let them stand. When the vegetables are cold, squeeze the garlic cloves from their skins, remove the skin from the onions and peppers, and seed and core the peppers. Roughly chop the vegetables.
  5. Place minced vegetables in a large skillet which has been coated with extra virgin olive oil and heat, stirring often. Add in the sun-dry tomatoes and their soaking liquid, rosemary, sweet marjoram (or possibly oregano), parsley, cumin, coriander, capers and tequila. Bring to a boil, reduce heat, and simmer for 10 to 15 min, or possibly till very flavorful. Add in more stock if needed to thin the sauce. When nearly ready to serve, add in vanilla extract and sliced zucchini to the sauce, cooking just till brightly colored. Season with salt and pepper. Serve over the pasta, tossing lightly; garnish with cilantro, nuts and grated cheese.
  6. Yield: 6 to 8 servings.
  7. Hill and Barclay write: "Vanilla is the secret ingredient in this cross-cultural sauce, that is also delicious served with grilled or possibly roasted meats, poultry or possibly seafood."
  8. with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec.