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Angel hair pasta suggestions?
I have seldom used angel hair pasta, but after listening to a friend
say it was he favorite, I got a box and will try it again. Any simple suggestions on what I can add to it to bring out what makes it popular with people. I don't think a heavy sauce would work (might overpower it). I thought about adding some butter and garlic with sharp Romano cheese. Then I decided to ask the experts and here I am. Thanks in advance for your help. Mark Ferrante |
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On Sat, 06 Nov 2004 20:57:24 -0500, Ferrante
> wrote: >I have seldom used angel hair pasta, but after listening to a friend >say it was he favorite, I got a box and will try it again. > >Any simple suggestions on what I can add to it to bring out what makes >it popular with people. I don't think a heavy sauce would work (might >overpower it). I thought about adding some butter and garlic with >sharp Romano cheese. Then I decided to ask the experts and here I am. > >Thanks in advance for your help. >Mark Ferrante Armenian Rice Pilaf 1/4 lb butter or margarine 1/2 c vermicelli or angel hair pasta 2 c Uncooked long-grain rice 4 c Boiling hot chicken broth Salt Melt butter in heavy pan or Dutch oven. Break pasta in small pieces (about 1/4 inch), add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving. -- Rusty Barton Sacramento, CA |
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On Sat, 06 Nov 2004 20:57:24 -0500, Ferrante
> wrote: >I have seldom used angel hair pasta, but after listening to a friend >say it was he favorite, I got a box and will try it again. > >Any simple suggestions on what I can add to it to bring out what makes >it popular with people. I don't think a heavy sauce would work (might >overpower it). I thought about adding some butter and garlic with >sharp Romano cheese. Then I decided to ask the experts and here I am. > >Thanks in advance for your help. >Mark Ferrante Armenian Rice Pilaf 1/4 lb butter or margarine 1/2 c vermicelli or angel hair pasta 2 c Uncooked long-grain rice 4 c Boiling hot chicken broth Salt Melt butter in heavy pan or Dutch oven. Break pasta in small pieces (about 1/4 inch), add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving. -- Rusty Barton Sacramento, CA |
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On Sat, 06 Nov 2004 20:57:24 -0500, Ferrante
> wrote: >I have seldom used angel hair pasta, but after listening to a friend >say it was he favorite, I got a box and will try it again. > >Any simple suggestions on what I can add to it to bring out what makes >it popular with people. I don't think a heavy sauce would work (might >overpower it). I thought about adding some butter and garlic with >sharp Romano cheese. Then I decided to ask the experts and here I am. > >Thanks in advance for your help. >Mark Ferrante Armenian Rice Pilaf 1/4 lb butter or margarine 1/2 c vermicelli or angel hair pasta 2 c Uncooked long-grain rice 4 c Boiling hot chicken broth Salt Melt butter in heavy pan or Dutch oven. Break pasta in small pieces (about 1/4 inch), add to pan and cook until golden brown, stirring constantly. Add rice and stir until rice is well coated with butter. Add boiling broth and season to taste with salt. Cook, covered, over low heat until liquid is absorbed, about 25 minutes. Stir lightly with fork. Let stand in warm place 15 to 20 minutes before serving. -- Rusty Barton Sacramento, CA |
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>On Sat, 06 Nov 2004 20:57:24 -0500, Ferrante
> wrote: > >>I have seldom used angel hair pasta, but after listening to a friend >>say it was he favorite, I got a box and will try it again. >> >>Any simple suggestions on what I can add to it to bring out what makes >>it popular with people. I don't think a heavy sauce would work (might >>overpower it). I thought about adding some butter and garlic with >>sharp Romano cheese. Then I decided to ask the experts and here I am. >> >>Thanks in advance for your help. >>Mark Ferrante I am a vulgarian, from the country of Vulgar. The best pasta sauce I ever had was when I accidentally poured buttermilk salad dressing over my angel hair. E. P. |
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>On Sat, 06 Nov 2004 20:57:24 -0500, Ferrante
> wrote: > >>I have seldom used angel hair pasta, but after listening to a friend >>say it was he favorite, I got a box and will try it again. >> >>Any simple suggestions on what I can add to it to bring out what makes >>it popular with people. I don't think a heavy sauce would work (might >>overpower it). I thought about adding some butter and garlic with >>sharp Romano cheese. Then I decided to ask the experts and here I am. >> >>Thanks in advance for your help. >>Mark Ferrante I am a vulgarian, from the country of Vulgar. The best pasta sauce I ever had was when I accidentally poured buttermilk salad dressing over my angel hair. E. P. |
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>I don't think a heavy sauce would work (might
>overpower it). No reason to pussyfoot around it: angel hair is my absolute favorite pasta, and I'd use it for anything--pesto, tomato sauce, olive-oil-and-parmesan . . . even Alfredo-type concoctions are fine, but be good-n-sure you've cooked it al dente. It's been a while, but I used to saute bay scallops in butter, with garlic and parsley, season the thing with thyme and black pepper and serve that over angel hair. It was always popular. Neil |
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>I don't think a heavy sauce would work (might
>overpower it). No reason to pussyfoot around it: angel hair is my absolute favorite pasta, and I'd use it for anything--pesto, tomato sauce, olive-oil-and-parmesan . . . even Alfredo-type concoctions are fine, but be good-n-sure you've cooked it al dente. It's been a while, but I used to saute bay scallops in butter, with garlic and parsley, season the thing with thyme and black pepper and serve that over angel hair. It was always popular. Neil |
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>I don't think a heavy sauce would work (might
>overpower it). No reason to pussyfoot around it: angel hair is my absolute favorite pasta, and I'd use it for anything--pesto, tomato sauce, olive-oil-and-parmesan . . . even Alfredo-type concoctions are fine, but be good-n-sure you've cooked it al dente. It's been a while, but I used to saute bay scallops in butter, with garlic and parsley, season the thing with thyme and black pepper and serve that over angel hair. It was always popular. Neil |
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>Ferrante wrote:
> >I have seldom used angel hair pasta, but after listening to a friend >say it was he favorite, I got a box and will try it again. > >Any simple suggestions on what I can add to it to bring out what makes >it popular with people. I don't think a heavy sauce would work (might >overpower it). I thought about adding some butter and garlic with >sharp Romano cheese. Then I decided to ask the experts and here I am. Angel hair pasta is excellent in soups, golden chicken, hot & sour, etc., but this is the ultimate. I prefer kugels cooked until deep golden brown, a crispy exterior... this is excellent for breakfast... got hillybilly grits beat all to hell. If your lady has been begging you for a breast enhancement just feed her one of these every day for a month... guaranteed to increase her two full cup sizes, the rest of her likewise but with them new DD mommas who cares. Cheesecake Kugel This makes a huge kugel, but it's so delicious it goes really quickly! 2 (0.25 kg) containers cottage cheese (can be low-fat) 3 cups sour cream (3 containers) 1/4 cup milk 1/2 cup melted unsalted butter 4-6 eggs, depending on how rich you like your kugel 1/2 cup sugar 1/2 teaspoon vanilla extract 1 (500 g) package broad egg noodles or thin egg noodles, cooked 1/2 cup raisins (we leave them out) cinnamon (for topping) sugar (for topping) 2 hour 30 minutes 30 mins prep 1. In a large mixing bowl, combine the cheese, sour cream, milk and half of the melted butter. 2. Beat the eggs together with the sugar and vanilla and add to the cheese mixture. 3. Add the cooked noodles and the raisins (if using). 4. Turn into a large buttered pan or into two smaller ones (this makes a lot of kugel!). 5. Top with the remaining melted butter. 6. Mix the cinnamon and sugar together and sprinkle on top. 7. Bake at 180 degrees Celsius for approximately one hour or until lightly browned. 8. May be frozen and reheated. © 2004 Recipezaar --- ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Ferrante wrote:
> > I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. I ADORE chicken piccata over angel hair. I butterfly the chicken, pound it out like a maniac, make the sauce blah blah (you can find my recipe from google). But here is my warning (beside the fact that you must include the capers). You *must* have the angel hair ready the same second as the chicken (you serve the chicken on top), or it will turn to glue. I would allow the chicken to cool off before I'd allow the angel hair pasta. nancy |
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Ferrante wrote:
> I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante I most recently had angel hair pasta with a lovely fresh marinara seasoned very simply some basil, oregano and garlic and with freshly minced tomato sprinkled on top. It was delicious! Jill |
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Ferrante wrote:
> I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante I most recently had angel hair pasta with a lovely fresh marinara seasoned very simply some basil, oregano and garlic and with freshly minced tomato sprinkled on top. It was delicious! Jill |
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Ferrante wrote:
> I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. I came across an interesting looking recipe in a magazine while waiting for an appointment the other day for scallops and cherry tomatoes with angel hair pasta. Toss some sea scallops in corn starch and fry in a pan with a bit of olive oil for about three minutes. Remove the scallops and toss in a few cloves of chopped garlic and some cherry tomatoes until the garlic starts to turn golden. Add some white vermouth or white wine and reduce it a bit then add some cornstarch with cold water and thicken the sauce, add chopped fresh basil and return scallops to warm up for about a minute. Serve on angel hair pasta. |
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Ferrante wrote:
> I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. I came across an interesting looking recipe in a magazine while waiting for an appointment the other day for scallops and cherry tomatoes with angel hair pasta. Toss some sea scallops in corn starch and fry in a pan with a bit of olive oil for about three minutes. Remove the scallops and toss in a few cloves of chopped garlic and some cherry tomatoes until the garlic starts to turn golden. Add some white vermouth or white wine and reduce it a bit then add some cornstarch with cold water and thicken the sauce, add chopped fresh basil and return scallops to warm up for about a minute. Serve on angel hair pasta. |
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Ferrante wrote:
> I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. I came across an interesting looking recipe in a magazine while waiting for an appointment the other day for scallops and cherry tomatoes with angel hair pasta. Toss some sea scallops in corn starch and fry in a pan with a bit of olive oil for about three minutes. Remove the scallops and toss in a few cloves of chopped garlic and some cherry tomatoes until the garlic starts to turn golden. Add some white vermouth or white wine and reduce it a bit then add some cornstarch with cold water and thicken the sauce, add chopped fresh basil and return scallops to warm up for about a minute. Serve on angel hair pasta. |
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On 2004-11-07, Dave Smith > wrote:
>> say it was he favorite, I got a box and will try it again. I don't like it. This is probably because I'm not a big pasta fan and I find angel hair pasta, by its very nature, to be a pasta lovers pasta. IOW, since it is so fine, there is less space for sauce between strands, thereby making for more pasta and less sauce per serving. I prefer flat strand or shell pastas for a more balance dish. nb |
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On 2004-11-07, Dave Smith > wrote:
>> say it was he favorite, I got a box and will try it again. I don't like it. This is probably because I'm not a big pasta fan and I find angel hair pasta, by its very nature, to be a pasta lovers pasta. IOW, since it is so fine, there is less space for sauce between strands, thereby making for more pasta and less sauce per serving. I prefer flat strand or shell pastas for a more balance dish. nb |
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notbob > wrote in news:E3tjd.9341$5K2.8866@attbi_s03:
> On 2004-11-07, Dave Smith > wrote: > >>> say it was he favorite, I got a box and will try it again. > > I don't like it. This is probably because I'm not a big pasta fan and I > find angel hair pasta, by its very nature, to be a pasta lovers pasta. > IOW, since it is so fine, there is less space for sauce between strands, > thereby making for more pasta and less sauce per serving. I prefer flat > strand or shell pastas for a more balance dish. > > nb I'm not partial to angel hair pasta, either, for similar reasons. It doesn't support the types of sauces I usually prefer, which seem to be too heavy for the pasta. The only time I really, really liked angel hair pasta was in a restaurant in Little Italy in NYC. It was served with a light blush sauce, along with bits of prosciutto, tomato, roasted garlic, and tiny fresh peas. It was superb. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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notbob > wrote in news:E3tjd.9341$5K2.8866@attbi_s03:
> On 2004-11-07, Dave Smith > wrote: > >>> say it was he favorite, I got a box and will try it again. > > I don't like it. This is probably because I'm not a big pasta fan and I > find angel hair pasta, by its very nature, to be a pasta lovers pasta. > IOW, since it is so fine, there is less space for sauce between strands, > thereby making for more pasta and less sauce per serving. I prefer flat > strand or shell pastas for a more balance dish. > > nb I'm not partial to angel hair pasta, either, for similar reasons. It doesn't support the types of sauces I usually prefer, which seem to be too heavy for the pasta. The only time I really, really liked angel hair pasta was in a restaurant in Little Italy in NYC. It was served with a light blush sauce, along with bits of prosciutto, tomato, roasted garlic, and tiny fresh peas. It was superb. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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> Wayne Boatwright wrights:
> >>notbob wrote: >> >> I don't like it. This is probably because I'm not a big pasta fan and I >> find angel hair pasta, by its very nature, to be a pasta lovers pasta. >> IOW, since it is so fine, there is less space for sauce between strands, >> thereby making for more pasta and less sauce per serving. I prefer flat >> strand or shell pastas for a more balance dish. > >I'm not partial to angel hair pasta, either, for similar reasons. It >doesn't support the types of sauces I usually prefer, which seem to be too >heavy for the pasta. The only time I really, really liked angel hair pasta >was in a restaurant in Little Italy in NYC. It was served with a light >blush sauce, along with bits of prosciutto, tomato, roasted garlic, and >tiny fresh peas. It was superb. Actually angel's hair pasta was never intended to be used like spaghetti, which is why it's not called spaghetti, of which there are various sizes. There are many pasta shapes not intended for use with sauce. Many are soup pastas, as is angel's hair pasta. A short time ago some wiseass newbie restaurant owner figured a good way to serve smaller portions and make them look like more was to elevate them on some sort of edible platform... what could be more novel and cheaper than angel's hair pasta... I mean pasta costs less than a blob of mashed potato. I've been to restaurants where most everything possible was presented on a wad of angel's hair pasta... but I also noticed that not many actually ate it. Angel's hair pasta is good to use in thin soups or broken up and used instead of vermecelli cooked with rice. Personally I much prefer "fideo" (Mexican pasta, little nests of angel's hair). ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Wayne Boatwright wrights:
> >>notbob wrote: >> >> I don't like it. This is probably because I'm not a big pasta fan and I >> find angel hair pasta, by its very nature, to be a pasta lovers pasta. >> IOW, since it is so fine, there is less space for sauce between strands, >> thereby making for more pasta and less sauce per serving. I prefer flat >> strand or shell pastas for a more balance dish. > >I'm not partial to angel hair pasta, either, for similar reasons. It >doesn't support the types of sauces I usually prefer, which seem to be too >heavy for the pasta. The only time I really, really liked angel hair pasta >was in a restaurant in Little Italy in NYC. It was served with a light >blush sauce, along with bits of prosciutto, tomato, roasted garlic, and >tiny fresh peas. It was superb. Actually angel's hair pasta was never intended to be used like spaghetti, which is why it's not called spaghetti, of which there are various sizes. There are many pasta shapes not intended for use with sauce. Many are soup pastas, as is angel's hair pasta. A short time ago some wiseass newbie restaurant owner figured a good way to serve smaller portions and make them look like more was to elevate them on some sort of edible platform... what could be more novel and cheaper than angel's hair pasta... I mean pasta costs less than a blob of mashed potato. I've been to restaurants where most everything possible was presented on a wad of angel's hair pasta... but I also noticed that not many actually ate it. Angel's hair pasta is good to use in thin soups or broken up and used instead of vermecelli cooked with rice. Personally I much prefer "fideo" (Mexican pasta, little nests of angel's hair). ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Wayne Boatwright wrights:
> >>notbob wrote: >> >> I don't like it. This is probably because I'm not a big pasta fan and I >> find angel hair pasta, by its very nature, to be a pasta lovers pasta. >> IOW, since it is so fine, there is less space for sauce between strands, >> thereby making for more pasta and less sauce per serving. I prefer flat >> strand or shell pastas for a more balance dish. > >I'm not partial to angel hair pasta, either, for similar reasons. It >doesn't support the types of sauces I usually prefer, which seem to be too >heavy for the pasta. The only time I really, really liked angel hair pasta >was in a restaurant in Little Italy in NYC. It was served with a light >blush sauce, along with bits of prosciutto, tomato, roasted garlic, and >tiny fresh peas. It was superb. Actually angel's hair pasta was never intended to be used like spaghetti, which is why it's not called spaghetti, of which there are various sizes. There are many pasta shapes not intended for use with sauce. Many are soup pastas, as is angel's hair pasta. A short time ago some wiseass newbie restaurant owner figured a good way to serve smaller portions and make them look like more was to elevate them on some sort of edible platform... what could be more novel and cheaper than angel's hair pasta... I mean pasta costs less than a blob of mashed potato. I've been to restaurants where most everything possible was presented on a wad of angel's hair pasta... but I also noticed that not many actually ate it. Angel's hair pasta is good to use in thin soups or broken up and used instead of vermecelli cooked with rice. Personally I much prefer "fideo" (Mexican pasta, little nests of angel's hair). ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Wayne Boatwright wrote:
> I'm not partial to angel hair pasta, either, for similar reasons. It > doesn't support the types of sauces I usually prefer, which seem to be too > heavy for the pasta. The only time I really, really liked angel hair pasta > was in a restaurant in Little Italy in NYC. It was served with a light > blush sauce, along with bits of prosciutto, tomato, roasted garlic, and > tiny fresh peas. It was superb. But really, that's the point of the different shapes of pasta. Rotelle or whatever for bolognese, angel hair for a light lemon sauce. Not better or worse, just the appopriate vehicle for the given sauce. nancy |
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Wayne Boatwright wrote:
> I'm not partial to angel hair pasta, either, for similar reasons. It > doesn't support the types of sauces I usually prefer, which seem to be too > heavy for the pasta. The only time I really, really liked angel hair pasta > was in a restaurant in Little Italy in NYC. It was served with a light > blush sauce, along with bits of prosciutto, tomato, roasted garlic, and > tiny fresh peas. It was superb. But really, that's the point of the different shapes of pasta. Rotelle or whatever for bolognese, angel hair for a light lemon sauce. Not better or worse, just the appopriate vehicle for the given sauce. nancy |
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Wayne Boatwright wrote:
> I'm not partial to angel hair pasta, either, for similar reasons. It > doesn't support the types of sauces I usually prefer, which seem to be too > heavy for the pasta. The only time I really, really liked angel hair pasta > was in a restaurant in Little Italy in NYC. It was served with a light > blush sauce, along with bits of prosciutto, tomato, roasted garlic, and > tiny fresh peas. It was superb. But really, that's the point of the different shapes of pasta. Rotelle or whatever for bolognese, angel hair for a light lemon sauce. Not better or worse, just the appopriate vehicle for the given sauce. nancy |
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"Ferrante" wrote >I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante The Garlic 'n Lemon recipe on this site looks good--- http://www.byerlys.com/rc_catresults.cfm Pam |
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"Ferrante" wrote >I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante The Garlic 'n Lemon recipe on this site looks good--- http://www.byerlys.com/rc_catresults.cfm Pam |
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Nancy Young > wrote in
: > Wayne Boatwright wrote: > >> I'm not partial to angel hair pasta, either, for similar reasons. It >> doesn't support the types of sauces I usually prefer, which seem to be >> too heavy for the pasta. The only time I really, really liked angel >> hair pasta was in a restaurant in Little Italy in NYC. It was served >> with a light blush sauce, along with bits of prosciutto, tomato, >> roasted garlic, and tiny fresh peas. It was superb. > > But really, that's the point of the different shapes of pasta. > Rotelle or whatever for bolognese, angel hair for a light lemon > sauce. Not better or worse, just the appopriate vehicle for the > given sauce. > > nancy What you said is true, of course. Obviously, I most often prefer sauces which require larger and sturdier pasta. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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Nancy Young > wrote in
: > Wayne Boatwright wrote: > >> I'm not partial to angel hair pasta, either, for similar reasons. It >> doesn't support the types of sauces I usually prefer, which seem to be >> too heavy for the pasta. The only time I really, really liked angel >> hair pasta was in a restaurant in Little Italy in NYC. It was served >> with a light blush sauce, along with bits of prosciutto, tomato, >> roasted garlic, and tiny fresh peas. It was superb. > > But really, that's the point of the different shapes of pasta. > Rotelle or whatever for bolognese, angel hair for a light lemon > sauce. Not better or worse, just the appopriate vehicle for the > given sauce. > > nancy What you said is true, of course. Obviously, I most often prefer sauces which require larger and sturdier pasta. -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
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"Ferrante" > wrote in message ... > I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante Your instinct to avoid a heavy sauce is a good one. My favorite way to serve angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh basil, lots of crushed or minced (or even sliced!) garlic and some very good extra virgin olive oil. Some Romano cheese and parmesan (preferably Reggiano) and maybe a little asiago or mizithra to serve on the side. If you find the tomatoes aren't quite juicy enough, you can add a bit of chicken stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat a pan with a couple tablespoons of EVOO and add the garlic. When it turns golden, add the tomatoes and simmer. Add the basil at the very end. Toss with the past and serve with the cheese. kimberly |
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"Ferrante" > wrote in message ... > I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante Your instinct to avoid a heavy sauce is a good one. My favorite way to serve angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh basil, lots of crushed or minced (or even sliced!) garlic and some very good extra virgin olive oil. Some Romano cheese and parmesan (preferably Reggiano) and maybe a little asiago or mizithra to serve on the side. If you find the tomatoes aren't quite juicy enough, you can add a bit of chicken stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat a pan with a couple tablespoons of EVOO and add the garlic. When it turns golden, add the tomatoes and simmer. Add the basil at the very end. Toss with the past and serve with the cheese. kimberly |
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"Ferrante" > wrote in message ... > I have seldom used angel hair pasta, but after listening to a friend > say it was he favorite, I got a box and will try it again. > > Any simple suggestions on what I can add to it to bring out what makes > it popular with people. I don't think a heavy sauce would work (might > overpower it). I thought about adding some butter and garlic with > sharp Romano cheese. Then I decided to ask the experts and here I am. > > Thanks in advance for your help. > Mark Ferrante Your instinct to avoid a heavy sauce is a good one. My favorite way to serve angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh basil, lots of crushed or minced (or even sliced!) garlic and some very good extra virgin olive oil. Some Romano cheese and parmesan (preferably Reggiano) and maybe a little asiago or mizithra to serve on the side. If you find the tomatoes aren't quite juicy enough, you can add a bit of chicken stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat a pan with a couple tablespoons of EVOO and add the garlic. When it turns golden, add the tomatoes and simmer. Add the basil at the very end. Toss with the past and serve with the cheese. kimberly |
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In article <zMzjd.36649$SW3.30495@fed1read01>, "Nexis" >
wrote: > "Ferrante" > wrote in message > ... > > I have seldom used angel hair pasta, but after listening to a friend > > say it was he favorite, I got a box and will try it again. > > > > Any simple suggestions on what I can add to it to bring out what makes > ... > Your instinct to avoid a heavy sauce is a good one. My favorite way to serve > angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh > basil, lots of crushed or minced (or even sliced!) garlic and some very good > extra virgin olive oil. Some Romano cheese and parmesan (preferably > Reggiano) and maybe a little asiago or mizithra to serve on the side. If you > find the tomatoes aren't quite juicy enough, you can add a bit of chicken > stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat a > pan with a couple tablespoons of EVOO and add the garlic. When it turns > golden, add the tomatoes and simmer. Add the basil at the very end. Toss > with the past and serve with the cheese. > > kimberly Oh, I couldn't agree more. This is my favorite for thin pasta. You have said it well, kimberly. [I'd add tomatoes a bit before garlic is "golden," though G is a little temperamental depending on its age and handling history; can turn bitter when fried.] Be well. -- Jack |
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In article <zMzjd.36649$SW3.30495@fed1read01>, "Nexis" >
wrote: > "Ferrante" > wrote in message > ... > > I have seldom used angel hair pasta, but after listening to a friend > > say it was he favorite, I got a box and will try it again. > > > > Any simple suggestions on what I can add to it to bring out what makes > ... > Your instinct to avoid a heavy sauce is a good one. My favorite way to serve > angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh > basil, lots of crushed or minced (or even sliced!) garlic and some very good > extra virgin olive oil. Some Romano cheese and parmesan (preferably > Reggiano) and maybe a little asiago or mizithra to serve on the side. If you > find the tomatoes aren't quite juicy enough, you can add a bit of chicken > stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat a > pan with a couple tablespoons of EVOO and add the garlic. When it turns > golden, add the tomatoes and simmer. Add the basil at the very end. Toss > with the past and serve with the cheese. > > kimberly Oh, I couldn't agree more. This is my favorite for thin pasta. You have said it well, kimberly. [I'd add tomatoes a bit before garlic is "golden," though G is a little temperamental depending on its age and handling history; can turn bitter when fried.] Be well. -- Jack |
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In article <zMzjd.36649$SW3.30495@fed1read01>, "Nexis" >
wrote: > "Ferrante" > wrote in message > ... > > I have seldom used angel hair pasta, but after listening to a friend > > say it was he favorite, I got a box and will try it again. > > > > Any simple suggestions on what I can add to it to bring out what makes > ... > Your instinct to avoid a heavy sauce is a good one. My favorite way to serve > angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh > basil, lots of crushed or minced (or even sliced!) garlic and some very good > extra virgin olive oil. Some Romano cheese and parmesan (preferably > Reggiano) and maybe a little asiago or mizithra to serve on the side. If you > find the tomatoes aren't quite juicy enough, you can add a bit of chicken > stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat a > pan with a couple tablespoons of EVOO and add the garlic. When it turns > golden, add the tomatoes and simmer. Add the basil at the very end. Toss > with the past and serve with the cheese. > > kimberly Oh, I couldn't agree more. This is my favorite for thin pasta. You have said it well, kimberly. [I'd add tomatoes a bit before garlic is "golden," though G is a little temperamental depending on its age and handling history; can turn bitter when fried.] Be well. -- Jack |
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"Nexis" wrote .. > > "Ferrante" wrote ... >> I have seldom used angel hair pasta, but after listening to a friend >> say it was he favorite, I got a box and will try it again. >> >> Any simple suggestions on what I can add to it to bring out what makes >> it popular with people. I don't think a heavy sauce would work (might >> overpower it). I thought about adding some butter and garlic with >> sharp Romano cheese. Then I decided to ask the experts and here I am. >> >> Thanks in advance for your help. >> Mark Ferrante > > Your instinct to avoid a heavy sauce is a good one. My favorite way to > serve > angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh > basil, lots of crushed or minced (or even sliced!) garlic and some very > good > extra virgin olive oil. Some Romano cheese and parmesan (preferably > Reggiano) and maybe a little asiago or mizithra to serve on the side. If > you > find the tomatoes aren't quite juicy enough, you can add a bit of chicken > stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat > a > pan with a couple tablespoons of EVOO and add the garlic. When it turns > golden, add the tomatoes and simmer. Add the basil at the very end. Toss > with the past and serve with the cheese. > > kimberly > Oh, yes, Ed and I do something similar. We sauté some shrimp in EVOO with garlic and some Chinese chili oil. We don't cook the tomatoes; rather, we add them fresh after everything has been tossed in the bowl, and let them be heated by the rest of the dish. Pam |
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"Nexis" wrote .. > > "Ferrante" wrote ... >> I have seldom used angel hair pasta, but after listening to a friend >> say it was he favorite, I got a box and will try it again. >> >> Any simple suggestions on what I can add to it to bring out what makes >> it popular with people. I don't think a heavy sauce would work (might >> overpower it). I thought about adding some butter and garlic with >> sharp Romano cheese. Then I decided to ask the experts and here I am. >> >> Thanks in advance for your help. >> Mark Ferrante > > Your instinct to avoid a heavy sauce is a good one. My favorite way to > serve > angel hair is a basic pomodoro. Get some good, ripe roma tomatoes, fresh > basil, lots of crushed or minced (or even sliced!) garlic and some very > good > extra virgin olive oil. Some Romano cheese and parmesan (preferably > Reggiano) and maybe a little asiago or mizithra to serve on the side. If > you > find the tomatoes aren't quite juicy enough, you can add a bit of chicken > stock. Just dice the tomatoes, and crush, slice, or mince the garlic. Heat > a > pan with a couple tablespoons of EVOO and add the garlic. When it turns > golden, add the tomatoes and simmer. Add the basil at the very end. Toss > with the past and serve with the cheese. > > kimberly > Oh, yes, Ed and I do something similar. We sauté some shrimp in EVOO with garlic and some Chinese chili oil. We don't cook the tomatoes; rather, we add them fresh after everything has been tossed in the bowl, and let them be heated by the rest of the dish. Pam |
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Fideo:
6-8 oz Anglehair pasta broken 1 chorizo sausage 1 boulion cube 8 oz can stewed chopped tomatoes 1/2 tsp mild ground chile 1/4 tsp cumin dash oregano salt & pepper to taste about a cup of water brown chorizo, drain fat and reserve 2 TB of the fat lightly brown the pasta in the chorizo drippings, add rest of ingredients, cover and simmer of low heat about 10 mins or until liquid is absorbed. a meatier good quality chorizo is prefered for this dish- some have way too much fat and cook down to something like spicy mystery meat paste swimming in grease you can sustitute any ground meat for the chorizo but add a bit more fat and spices adding too much water will turn this into mush enjoy |
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On Mon, 08 Nov 2004 02:27:18 GMT, "Ed Grabau and Pam Jacoby" <pjjehg
@frontiernet.net> wrote: >Oh, yes, Ed and I do something similar. We sauté some shrimp in EVOO with >garlic and some Chinese chili oil. We don't cook the tomatoes; rather, we >add them fresh after everything has been tossed in the bowl, and let them be >heated by the rest of the dish. Silly me, but what is EVOO? Thanks, Mark Ferrante |
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