Giusi > wrote:

> The wok is absolutely ideal for tossing pasta into sauces, but
> don't let an Italian see you do it.

Here is a dish suitable for finishing in the wok. The recipe is from
_Traditional Recipes from Florence_ by Carla Geri Camporesi.

Victor

Penne pasta from the pan

400 g (16 oz) pasta "penne" type
200 g (8 oz) lean red minced meat
100 g (4 oz) bacon
2 chicken livers
2 carrots
1 stick of celery
1 small onion
a little parsley
400 g (16 oz) peeled tomatoes
30 g (1 oz) butter
extra virgin olive oil
1 glass red wine
salt and pepper

Mix together very finely chopped flavouring herbs and vegetables and
brown gently in four tablespoonfuls of oil and 30 g (1 oz) butter. When
they are brown, add the meat, bacon and chicken livers, all previously
minced, and brown these very gently. Pour in the wine and let it
evaporate. Add the peeled tomatoes and cook it all on a moderate heat.
Boil the pasta until cooked but not soft ("al dente"), and then drain.
Transfer the cooked pasta, together with the sauce into a sufficiently
large pan. Sauté it all for two minutes over a good heat and then tip
the steaming hot "penne" on to a serving dish.