| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
Veracruz |
Companion, Harned 1995, Main dish, Pasta, Sauces |
1 |
Batch |
INGREDIENTS
| 4 |
lg |
Garlic cloves; unpeeled |
| 2 |
lg |
Yellow onions |
| 2 |
md |
Carrots |
| 4 |
|
To 6 fresh New Mexican green chiles |
| 2 |
lg |
Red sweet peppers |
| 2 |
lb |
Ripe Roma tomatoes |
| 1 1/2 |
|
To 2 tb. olive oil |
| 1 1/2 |
|
To 2 c. rich chicken, beef or vegetable stock |
| 1 |
c |
Sun-dried tomatoes* |
| 2 |
ts |
Chopped fresh rosemary |
| 2 |
tb |
Chopped fresh sweet marjoram or mild oregano |
| 2 |
tb |
Chopped fresh Italian parsley |
| 1 |
ts |
Cumin seeds; toasted coarsely ground |
| 2 |
ts |
Coriander seeds; toasted coarsely ground |
| 2 |
tb |
Small capers |
| 1/4 |
c |
Tequila; reposado or anejo type |
| 1 |
ts |
Vanilla extract |
| 1 |
|
To 1 1/2 lbs. zucchini thinly sliced |
|
|
Salt and pepper; to taste |
| 12 |
oz |
Ziti, rigatoni, fettucine or linguine** |
| 2 |
tb |
Chopped fresh cilantro |
| 1/2 |
c |
Toasted pine nuts or walnuts |
| 1/2 |
c |
Freshly grated Parmesan or Romano cheese (opt'l.) |
INSTRUCTIONS
*Cut into very thin strips (soften in hot water if dry packed).
**Cooked according to package directions.
Wash the fresh vegetables and pat dry. Do not peel or cut. Rub them with
some of the olive oil and place them on a well-oiled baking sheet. Bake at
450 F. until the skins are browned and the insides are softened. Remove
vegetables from the oven as soon as they're done, letting the rest cook as
long as needed; the onions and garlic will require 30 to 40 minutes.
While the vegetables are roasting, heat 1 1/2 cups of the stock to boiling,
pour it over the sun-dried tomatoes, and let them stand. When the
vegetables are cool, squeeze the garlic cloves from their skins, remove the
skin from the onions and peppers, and seed and core the peppers. Roughly
chop the vegetables.
Place chopped vegetables in a large skillet that has been coated with olive
oil and heat, stirring often. Add the sun-dried tomatoes and their soaking
liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander,
capers and tequila. Bring to a boil, reduce heat, and simmer for 10 to 15
minutes, or until very flavorful. Add more stock if needed to thin the
sauce. When nearly ready to serve, add vanilla extract and sliced zucchini
to the sauce, cooking just until brightly colored. Season with salt and
pepper. Serve over the pasta, tossing lightly; garnish with cilantro, nuts
and grated cheese.
Yield: 6 to 8 servings.
Hill and Barclay write: "Vanilla is the secret ingredient in this
cross-cultural sauce, which is also delicious served with grilled or
roasted meats, poultry or seafood."
From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean
with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec.
1995/Jan. 1996, Vol. 8, No. 2. Pp. 39-40.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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