Red Pappardelle With Bacala, Potatoes And Chives
| 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.
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Nutrition (calculated from recipe ingredients)
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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