Featured Cookbook

ORDER/INFO

1. Chicken Tortellini with Tomato Sauce

2. Linguine with Creamy Lemon Sauce

3. Pasta Souffle

Book Description

This book celebrates the delicious simplicity of many popular classice, passed down over the generations, as well as introducing innovative recipes with a contemporary twist. All over a trip around Italy without ever leaving home.

... (more)

The Essential Pasta Cookbook

Authors: Whitecap Books

Date: June 1998

ISBN: 1551106566

Publisher: Whitecap Books

Paperback

ORDER/INFO

Servings: 4
Preparation time: 10 minutes
Total cooking time: 20 minutes

• 400 g (13 oz) fresh linguine or spaghetti

• 1/4 teaspoon saffron threads or powder, optional

• 1 1/4 cup (315 ml/10 fl oz) cream

• 1 cup (250 ml/8 fl oz) chicken stock

• 1 tablespoon grated lemon rind

1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and keep warm.

2. If using saffron threads, soak them in a little hot water for 5 minutes. While the pasta is cooking, combine the cream, chicken stock and grated lemon rind in a large frying pan. Bring to a boil, stirring occasionally.

3. Reduce the heat and simmer for 10 minutes. Season to taste with salt and pepper. Add the cooked pasta and cook for another 2-3 minutes.

4. Add the saffron threads and liquid and stir. Serve garnished with fine strips of lemon rind, if desired.

Note:
Saffron is available from delicatessens and specialty food shops. If unavailable, use 1/4 teaspoon turmeric.

More From This Book:

1. Chicken Tortellini with Tomato Sauce

2. Linguine with Creamy Lemon Sauce

3. Pasta Souffle

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact