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Wednesday, August 11, 2004
Tomato Basil Fettuccine As I mentioned last week, people (well, mostly mom), have been bitchin' that I haven't put any basic recipes up. Well, hold your Lohans, my friends, this one is a cake walk. Certain foods are so suited to each other, it's hard not to believe in a higher power. Tomato and Basil are blessed with this foody matrimony (if they go swingin', they do it with Buffalo mozzarella). All it takes to round them off in this case, is some nice Fettuccine. For my readers amusement, I attempted this recipe last night, while drunk on Absinthe, to prove that it is simple, and nearly impossible to screw up. I also called up Natalie Portman, fresh from Garden State, and she licked her plate clean. If Amidala loves it, so should YOU! Ingredients 3 Large Roma tomatoes 2 Cloves Garlic 2 Tablespoons Olive Oil 1/2 Bunch Basil 1/2 Cup Freshly Grated Parmesan Cheese 1/4 Cup Butter 1/2 Cup White Wine (I used Champagne left over from the weekend) 1 Tsp Salt (to taste) Pepper to Taste Cooked Fettuccine  Start off by cooking up 2 serves of Fettuccine, as per the instructions on the box. Barilla makes fantastic Fettuccine, and it comes in funky, authentic pasta nests. Cool the pasta in a colander when it is al dente, and set aside.
For this one, we will finely slice the garlic, rather than chop it. If you wanna' play Goodfellas, use a razor blade, so the garlic will actually melt in the oil. Next chop up your romas into one inch chunks. With normal tomatoes, I remove the seeds, but I like to keep the yummy juice in the romas, and the seeds aren't bitter, so I just leave 'em.  Chop up your basil. Give a chiffonade a go... When translated literally from the French, "chiffonade" means "made of rags." In culinary terms it means finely cut strips or ribbons of leafy vegetables or herbs. Just roll 4 leaves up in a tight cylinder and slice finely. Looks cool, ay tough guy...
While normally, I use the state of my garlic to judge the heat of my oil, this one should have a more penetrating (ouch) garlic taste, so I try to turn down the heat a bit and sweat the garlic. Start out with your burner on medium heat, and get the oil going for a couple of minutes. Add the garlic, taking the pan off the heat and letting it hover if it gets too hot. Once it goes a bit caramel colored, immediately add the tomatoes, to cool down the pan and avoid burning garlic. Toss the tomatoes around for about 3 minutes, they will start to go a bit soft. Toss in salt and pepper. Add the wine and reduce for about 2 minutes. Add the butter and basil, and reduce a further 2 minutes. Add your pasta and toss with the sauce. Toss in the Parmesan cheese. Garnish with more parm and some basil... Serves you and your queen... Hopefully you aren't a fuckwit like Anakin. 
... Seppo 12:08 pm...
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