| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Swiss |
Dujour11 |
4 |
servings |
INGREDIENTS
| 5 |
c |
Water |
| 8 |
|
Garlic cloves; peeled, crushed |
| 1 |
|
Sprig sage or 1 teaspoon dry sage |
| 1 |
|
Twig of thyme or 1 teaspoon dry thyme |
| 1 |
|
Bay leaf |
| 1 |
|
5 Inch piece orange rind |
|
|
Salt |
|
|
Freshly ground black pepper to taste |
| 1 |
tb |
Fruity olive oil |
| 4 |
oz |
Angel hair pasta; vermicelli |
|
|
Or |
| 2 |
|
Egg yolks |
| 1 |
ts |
Red wine vinegar |
| 2 |
tb |
Grated Swiss or Parmesan cheese |
INSTRUCTIONS
ENRICHED VERSIONS
Trim the garlic cloves. Bring the water to a boil. Add garlic, herbs,
orange rind, and salt. Bring to a boil. Lower flame, simmer uncovered for
20 minutes.
Pour through a sieve, pressing with a spoon the juice out of the garlic.
Check seasoning add salt to pepper and olive oil. Serve.
or, for a richer version:
Add a handful of angel hair fine pasta and cook for about 5 more minutes.
Serve sprinkled with salt pepper and olive oil.
or for a more luscious version:
Beat the egg yolks and wine vinegar for a minute and - off heat - add a
little hot soup to it then stir the whole mixture into the hot broth . Pour
at once into a warm tureen, sprinkle with grated cheese, then olive oil and
serve.
Yield: 4 servings
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