Pasta: Difference between revisions
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[https://www.seriouseats.com/french-in-a-flash-pissaladiere-pasta-recipe by Kerry Saretsky 6/4/21 serious eats] | [https://www.seriouseats.com/french-in-a-flash-pissaladiere-pasta-recipe by Kerry Saretsky 6/4/21 serious eats] | ||
This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty. | This pasta starts with multigrain spaghetti, because I think the more substantial texture more accurately recalls the chewy pissaladière dough. It also echoes the earthiness of the Provençal flavors of thyme and bay. Then, I incorporate all the flavors of pissaladière: caramelized onions reduced down to a sweet, slithery mess. Eager fillets of anchovy. Niçoise olives. Olive oil. The resulting pasta is tenderly sweet and predominantly sea-salty. | ||
=====Baked Stuffed Pasta Shells===== | |||
[https://www.food.com/recipe/baked-stuffed-pasta-shells-106618 by Food] | |||
This was good! Did anyone use more than the 8 oz of sauce listed in recipe? I was surprised to read only a small amount of sauce for 12 oz jumbo shells. Prepared stuff shell recipe using 26 oz jar of sauce and baked 1 hour then additional 10 minutes. If prefer saucy, adding more would have been fine. I have a 15x10 pyrex dish and this fit all the shells. I didn't have fresh basil. I think would added good flavor. | |||
