| Nathalie Chiva |
This recipe was posted in the French cooking newsgroup
(fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
and I've eaten there (delicious, if you're curious:
http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
was curious :-) Well, it's an unusual recipe, but very good. I am
translating it here (sorry for any awkwardness, English is not my
mother tongue) as it was posted, no quantities - but they are easy to
figure out I found.
Penne cooked in its sauce
In a big pan, heat some olive oil, Fry the penne rigate with crushed
garlic, chopped onion, bits of sundried tomatoes, oregano, pinenuts,
finely cut ham.
Cover with good tasty chicken broth.
Simmer slowly, stirring from time to time.
Meanwhile, process some smoked bacon, garlic, basil, olive oil and
Parmesan cheese nto a paste.
When the pasta is almost cooked, add that paste to it and let it melt.
Stir some more, serve.
Nathalie in Switzerland
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| Glenn Jacobs |
On Sun, 26 Sep 2004 13:50:14 +0200, Nathalie Chiva wrote:
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> From: Nathalie Chiva <Nathalie.Chiva.invalid@netcourrier.com.invalid>
> Newsgroups: rec.food.cooking
> Subject: Pasta cooked in its sauce - recipe
> Date: Sun, 26 Sep 2004 13:50:14 +0200
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>
> This recipe was posted in the French cooking newsgroup
> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> and I've eaten there (delicious, if you're curious:
> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> was curious :-) Well, it's an unusual recipe, but very good. I am
> translating it here (sorry for any awkwardness, English is not my
> mother tongue) as it was posted, no quantities - but they are easy to
> figure out I found.
>
> Penne cooked in its sauce
> In a big pan, heat some olive oil, Fry the penne rigate with crushed
> garlic, chopped onion, bits of sundried tomatoes, oregano, pinenuts,
> finely cut ham.
> Cover with good tasty chicken broth.
> Simmer slowly, stirring from time to time.
> Meanwhile, process some smoked bacon, garlic, basil, olive oil and
> Parmesan cheese nto a paste.
> When the pasta is almost cooked, add that paste to it and let it melt.
> Stir some more, serve.
>
> Nathalie in Switzerland
Thanks Nathalie, it looks good I will give it a try.
--
JakeInHartsel
Jakes my name and pasta my game.
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| Bob (this one) |
Nathalie Chiva wrote:
> This recipe was posted in the French cooking newsgroup
> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> and I've eaten there (delicious, if you're curious:
> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> was curious :-) Well, it's an unusual recipe, but very good. I am
> translating it here (sorry for any awkwardness, English is not my
> mother tongue) as it was posted, no quantities - but they are easy to
> figure out I found.
Not awkward at all.
> Penne cooked in its sauce
> In a big pan, heat some olive oil, Fry the penne rigate with crushed
> garlic, chopped onion, bits of sundried tomatoes, oregano, pinenuts,
> finely cut ham.
> Cover with good tasty chicken broth.
> Simmer slowly, stirring from time to time.
> Meanwhile, process some smoked bacon, garlic, basil, olive oil and
> Parmesan cheese into a paste.
> When the pasta is almost cooked, add that paste to it and let it melt.
> Stir some more, serve.
Nathalie, while I agree its not a typical boiling water recipe, it's
not really very far from it. The cooking medium is a seasoned broth,
not a sauce as we would know it, and certainly not one as would be
defined in French cuisine. It's a not uncommon practice to add other
things to pasta cooking water like herbs, onion, broccoli or other
vegetables to broth add a bit of flavor and be cooked for the finished
dish.
I think that you and Luca are speaking of different things. When he
speaks of a sauce, it's something thick enough to coat or glaze pasta.
In the case of this recipe, it becomes a sauce, but not until the
pasta is "almost cooked" in the broth. The retained wheat starch is
the thickener with a little help from the cheese. While I agree it
sounds tasty, I have to disagree about it's being cooked in its sauce.
I have done pastas that were *finished* in their sauces. Parboil some
pasta for about 5 minutes and drain. Toss with a relatively thick
sauce and put portions into a parchment papillote and bake for another
15 or 20 minutes. The sauce truly goes *into* the pasta and flavors it
most wonderfully. I especially like this with seafood-based sauces.
Pastorio
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| Dieter H. |
"Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote in
message news:lpadl09sh7qu19387beivnput627gabd6s@4ax.com...
> This recipe was posted in the French cooking newsgroup
> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> and I've eaten there (delicious, if you're curious:
> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> was curious :-) Well, it's an unusual recipe, but very good. I am
> translating it here (sorry for any awkwardness, English is not my
> mother tongue) as it was posted, no quantities - but they are easy to
> figure out I found.
>
> Penne cooked in its sauce
> In a big pan, heat some olive oil, Fry the penne rigate with crushed
> garlic, chopped onion, bits of sundried tomatoes, oregano, pinenuts,
> finely cut ham.
> Cover with good tasty chicken broth.
> Simmer slowly, stirring from time to time.
> Meanwhile, process some smoked bacon, garlic, basil, olive oil and
> Parmesan cheese nto a paste.
> When the pasta is almost cooked, add that paste to it and let it melt.
> Stir some more, serve.
>
> Nathalie in Switzerland
Ah, ja. The famous swiss pasta.
;-)
Grüße
Dieter
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| Jean B. |
Nathalie Chiva wrote:
> This recipe was posted in the French cooking newsgroup
> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> and I've eaten there (delicious, if you're curious:
> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> was curious :-) Well, it's an unusual recipe, but very good. I am
> translating it here (sorry for any awkwardness, English is not my
> mother tongue) as it was posted, no quantities - but they are easy to
> figure out I found.
>
> Penne cooked in its sauce
> In a big pan, heat some olive oil, Fry the penne rigate with crushed
> garlic, chopped onion, bits of sundried tomatoes, oregano, pinenuts,
> finely cut ham.
> Cover with good tasty chicken broth.
> Simmer slowly, stirring from time to time.
> Meanwhile, process some smoked bacon, garlic, basil, olive oil and
> Parmesan cheese nto a paste.
> When the pasta is almost cooked, add that paste to it and let it melt.
> Stir some more, serve.
>
> Nathalie in Switzerland
This looks interesting. Thanks! Surely the relative amounts of
borth and penne make a huge difference, though. Any clues?
--
Jean B.
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| Nathalie Chiva |
On Fri, 01 Oct 2004 10:43:56 -0400, "Jean B." <jbxyz@rcn.com> wrote:
>Nathalie Chiva wrote:
>
>> This recipe was posted in the French cooking newsgroup
>> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
>> and I've eaten there (delicious, if you're curious:
>> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
>> was curious :-) Well, it's an unusual recipe, but very good. I am
>> translating it here (sorry for any awkwardness, English is not my
>> mother tongue) as it was posted, no quantities - but they are easy to
>> figure out I found.
>>
>> Penne cooked in its sauce
>> In a big pan, heat some olive oil, Fry the penne rigate with crushed
>> garlic, chopped onion, bits of sundried tomatoes, oregano, pinenuts,
>> finely cut ham.
>> Cover with good tasty chicken broth.
>> Simmer slowly, stirring from time to time.
>> Meanwhile, process some smoked bacon, garlic, basil, olive oil and
>> Parmesan cheese nto a paste.
>> When the pasta is almost cooked, add that paste to it and let it melt.
>> Stir some more, serve.
>>
>> Nathalie in Switzerland
>
>This looks interesting. Thanks! Surely the relative amounts of
>borth and penne make a huge difference, though. Any clues?
No, only that I remember it not being a problem. I think you cover the
penne with broth, then as it cooks, you taste the penne once or twice
and add broth if necessary.
HTH,
Nathalie in Switzerland
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| Luca Pinotti |
"Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote in
message news:lpadl09sh7qu19387beivnput627gabd6s@4ax.com...
> This recipe was posted in the French cooking newsgroup
> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> and I've eaten there (delicious, if you're curious:
> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> was curious :-) Well, it's an unusual recipe, but very good. I am
> translating it here (sorry for any awkwardness, English is not my
> mother tongue) as it was posted, no quantities - but they are easy to
> figure out I found.
>
> Penne cooked in its sauce
> Nathalie in Switzerland
I'm waiting for German couscous recipe, austrialian foi gras and Greenland
chocolate.
Luca
---
Nolite proicere margaritas ad porcos
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| limey |
"Luca Pinotti" <xxluca@pinottix.cox.uk> wrote in message
news:2s60ddF1hb5l1U1@uni-berlin.de...
>
> "Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote in
> message news:lpadl09sh7qu19387beivnput627gabd6s@4ax.com...
> > This recipe was posted in the French cooking newsgroup
> > (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> > and I've eaten there (delicious, if you're curious:
> > http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> > was curious :-) Well, it's an unusual recipe, but very good. I am
> > translating it here (sorry for any awkwardness, English is not my
> > mother tongue) as it was posted, no quantities - but they are easy to
> > figure out I found.
> >
> > Penne cooked in its sauce
> > Nathalie in Switzerland
>
> I'm waiting for German couscous recipe, austrialian foi gras and Greenland
> chocolate.
>
> Luca
........and Italian hotdogs!!
Dora
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| Arri London |
limey wrote:
>
> "Luca Pinotti" <xxluca@pinottix.cox.uk> wrote in message
> news:2s60ddF1hb5l1U1@uni-berlin.de...
> >
> > "Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote in
> > message news:lpadl09sh7qu19387beivnput627gabd6s@4ax.com...
> > > This recipe was posted in the French cooking newsgroup
> > > (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
> > > and I've eaten there (delicious, if you're curious:
> > > http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
> > > was curious :-) Well, it's an unusual recipe, but very good. I am
> > > translating it here (sorry for any awkwardness, English is not my
> > > mother tongue) as it was posted, no quantities - but they are easy to
> > > figure out I found.
> > >
> > > Penne cooked in its sauce
> > > Nathalie in Switzerland
> >
> > I'm waiting for German couscous recipe, austrialian foi gras and Greenland
> > chocolate.
> >
> > Luca
>
> .......and Italian hotdogs!!
>
> Dora
That northern New Jersey specialty is very easy :) Slap a hotdog on a
greasy griddle. At the same time griddle onions, bell peppers and
tomatoes. Slice open a quarter of a circular (and relatively flat) loaf
of bread. Hotdog goes in first, followed by all the vegetables.
The older the grease on the griddle the better! Best eaten at Jimmy
Buff's.....
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| Nathalie Chiva |
On Fri, 1 Oct 2004 23:27:08 +0200, "Luca Pinotti"
<xxluca@pinottix.cox.uk> wrote:
>
>"Nathalie Chiva" <Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote in
>message news:lpadl09sh7qu19387beivnput627gabd6s@4ax.com...
>> This recipe was posted in the French cooking newsgroup
>> (fr.rec.cuisine). The man who posted it owns a restaurant in Geneva
>> and I've eaten there (delicious, if you're curious:
>> http://www.cafegourmand.ch/), so I knew it was worth trying, plus I
>> was curious :-) Well, it's an unusual recipe, but very good. I am
>> translating it here (sorry for any awkwardness, English is not my
>> mother tongue) as it was posted, no quantities - but they are easy to
>> figure out I found.
>>
>> Penne cooked in its sauce
>> Nathalie in Switzerland
>
>I'm waiting for German couscous recipe, austrialian foi gras and Greenland
>chocolate.
>
>Luca
Veramente comico, signore.
Do you realize that there was such a huge Italian immigration into
Switzerland in the Fifties, Sixties and Seventies that Switzerland is
most certainly one of the countries (outside of Italy, obviously)
where you can find the truest Italian cooking? I happen to live with a
second-generation Italian man, I have 100% Italian inlaws, I spend
most of my holidays in Italy, I *love* Italian food and I can assure
you this recipe wouldn't look bad on an Italian dinner table.
Now stop wanting to know everything, OK?!?
Nathalie in Switzerland
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| Nathalie Chiva |
On Sun, 03 Oct 2004 14:31:52 +0200, Nathalie Chiva
<Nathalie.Chiva.invalid@netcourrier.com.invalid> wrote:
>Do you realize that there was such a huge Italian immigration into
>Switzerland in the Fifties, Sixties and Seventies that Switzerland is
>most certainly one of the countries (outside of Italy, obviously)
>where you can find the truest Italian cooking? I happen to live with a
>second-generation Italian man, I have 100% Italian inlaws, I spend
>most of my holidays in Italy, I *love* Italian food and I can assure
>you this recipe wouldn't look bad on an Italian dinner table.
>Now stop wanting to know everything, OK?!?
Which should have been "Stop pretending to know everything". Sorry.
Nathalie in Switzerland
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