Red Pappardelle With Bacala, Potatoes And Chives

Repentance is the inseparable companion of faith. All the while that we walk by faith and not by sight, the fear of repentance glitters in the eye of faith. That is not true repentance which does not come of faith in Jesus; and that is not true faith in Jesus which is not tinctured with repentance. Faith and repentance, like the Siamese twins, are vitally joined together. Faith and repentance are but two spokes in the same wheel, two handles of the same plow. Repentance has been well described as a heart broken for sin and from sin, and it may equally well be spoken of as turning and returning. It is a change of mind of the most thorough and radical sort, and it is attended with sorrow for the past and a resolve of amendment in the future. Repentance of sin and faith in divine pardon are the ways and woof of the fabric of real conversion.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
		Molto04	4	Servings

INGREDIENTS

8	oz	Bacala salt cod, soaked in
		cold water
		For three days, changed
		daily
1/4	c	Extra-virgin olive oil
2		Garlic cloves, thinly sliced
1		Russet potato, peeled and
		Cut into 1/4" cubes
1/2	c	Basic Tomato Sauce, see *
		Note
1	c	Dry white wine
1	lb	Red Pasta dough, see * Note
1/4	c	Freshly-snipped chives
2	T	Crushed red pepper flakes
		optional

INSTRUCTIONS

Note: See the "Basic Tomato Sauce" and "Red Pasta" recipes which are
included in this collection.  Bring 6 quarts of water to a boil and add
2 tablespoons of salt. Cut  soaked salt cod into 1/2-inch cubes and set
aside. In a 12-inch  skillet, heat olive oil over medium heat. Add
garlic and potato cubes  and saute until golden brown (about 4 to 5
minutes). Add salt cod,  Basic Tomato Sauce and white wine and bring to
a boil. Lower heat and  simmer for 6 minutes. Roll the Red Pasta dough
out to thinnest  setting on pasta machine. Cut pasta into 1-inch-wide
ribbons. Plunge  into boiling water and cook until softened, yet al
dente. Drain pasta  in colander over sink and toss into pan with salt
cod mixture. Toss  in chives and stir gently until coated and sauce and
pasta are  melded. Pour into heated serving dish and serve immediately.
Serve  hot pepper on side. This recipe yields 4 servings.  Recipe
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK  ~ (Show
# MB-5633 broadcast 03-05-1996) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  07-21-1998
Recipe by: Mario Batali  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Hurting? No one understands like Jesus”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 124 Calories From Fat: 1 Total Fat: <1g Cholesterol: 0mg Sodium: 13.9mg Potassium: 467.9mg Carbohydrates: 18.2g Fiber: 1.8g Sugar: 1.4g Protein: 2.2g