Name: Dave's Dream (Fish Balls in Tomato Sauce with Pasta)
Ingredients: 450 g Skinned cod fillet; 100 g Peeled raw prawns; roughly chopped; 1 Egg; beaten; 100 g Fresh white crabmeat; 25 g Fresh white breadcrumbs; 3 tb Very finely shredded basil leaves; Finely grated zest of 1/2 lemon; Salt and freshly ground black pepper; 450 g Dried egg tagliatelle pasta; Little more shredded basil and finely; Grated parmesan cheese; to serve; 75 ml Extra virgin olive oil; 4 Cloves garlic; finely chopped; 2 md Onions; finely chopped; 900 g Well-flavoured vine tomatoes; roughly chopped; 2 tb Red wine vinegar; 1 lg Spri fresh thyme; 4 Fresh bay leaves

We must not become so "spiritual" in our Christian life that we forget about meeting physical needs, and we must not become so "worldly" in meeting those needs that we lose sight of God's ultimate design. Or, to say it in specifically "pro-life" terms, we must not become so "spiritual" in our Christian life that we write off the daily slaughter of 4,000 innocent human beings as a political issue (beyond our jurisdiction), and we must not become so "worldly" in intervening for them that we lose sight of the bigger picture (reconciling people to Christ through holiness and love). This balance is the essence of pure and undefiled religion.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Dairy		Rick, Stein	4	servings

INGREDIENTS

450	g	Skinned cod fillet
100	g	Peeled raw prawns; roughly chopped
1		Egg; beaten
100	g	Fresh white crabmeat
25	g	Fresh white breadcrumbs
3	tb	Very finely shredded basil leaves
		Finely grated zest of 1/2 lemon
		Salt and freshly ground black pepper
450	g	Dried egg tagliatelle pasta
		Little more shredded basil and finely
		Grated parmesan cheese; to serve
75	ml	Extra virgin olive oil
4		Cloves garlic; finely chopped
2	md	Onions; finely chopped
900	g	Well-flavoured vine tomatoes; roughly chopped
2	tb	Red wine vinegar
1	lg	Spri fresh thyme
4		Fresh bay leaves

INSTRUCTIONS

FOR THE TOMATO SAUCE
1 For the Fish Balls: Cut the cod fillet into rough chunks and place into
the bowl of a food processor with the prawns. Blend to a coarse paste,
break in the egg, add some seasoning and whiz again until you have a smooth
mixture.
2 Scrape the mixture into a bowl and stir in the crabmeat, breadcrumbs,
basil and lemon zest. Shape into small balls and leave to chill in the
fridge while you make the sauce.
3 For the Tomato Sauce: Heat the olive oil and garlic in a pan. When
sizzling, add the onion and cook until softened. Add the tomatoes, vinegar,
thyme and bay leaves and simmer for 20 minutes.
4 Boil a pan of well-salted water. Drop the pasta into the boiling water
and cook for 8-10 minutes until al dente. Pass the sauce through a conical
sieve into a shallow pan, pressing out the liquid using a small ladle.
5 Stir the fish balls into the sauce and leave to simmer for 4-5 minutes
until cooked through. Taste the sauce and adjust the seasoning if
necessary.
6 To serve, drain the tagliatelle and divide between four bowls. Spoon the
fish balls and sauce on top and serve garnished with a little more shredded
basil and some finely grated parmesan cheese.
Converted by MC_Buster.
Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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