| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Gma3 |
1 |
servings |
INGREDIENTS
| 3 |
|
Garlic cloves; up to 4 |
| 6 |
tb |
Butter; cut into small |
|
|
; pieces |
| 3 |
|
Sprigs fresh rosemary |
| 1 |
|
Beef bouillon cube; crushed |
| 1/3 |
c |
Freshly grated parmigiano-reggiano cheese; plus additional |
|
|
; cheese at the table |
| 1 |
lb |
Pasta |
INSTRUCTIONS
Recommended pasta: This sauce probably tastes best of all with
tonnarelli, the square fresh noodle (see Ms. Kazans book for
tonnarelli recipe). But it can be used with unqualified success on
fettuccine or spaghetti.
1. Mash the garlic cloves with the back of a knife handle, crushing
them just enough to split and loosen the peel, which you will
discard. Put the garlic, butter, and rosemary in a small saucepan and
turn on the heat to medium. Cook, stirring frequently, for 4 to 5
minutes.
2. Add the crushed bouillon cube. Cook and stir until the bouillon has
completely dissolved.
3. Pour the sauce through a fine wire strainer over cooked drained
pasta. Toss thoroughly to coat the pasta well. Add the grated
Parmesan and toss once more. Serve at once with additional grated
cheese on the side.
Converted by MC_Buster.
NOTES : from Essentials of Classic Italian Cooking by Marcella Hazan
Knopf, 1995
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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