| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fusilli lunghi or Margherita pasta |
| 2 |
tb |
Unsalted butter |
| 2 |
tb |
All purpose flour |
| 2 |
c |
Milk |
| 2 |
tb |
Tomato paste or sun dried tomato paste |
| 1 1/2 |
lb |
Lemon sole, cut into thin strips (1/2-inch wide and 2 inches long) |
| 1/2 |
c |
Packed fresh mint leaves, minced |
|
|
Salt and pepper |
INSTRUCTIONS
(From: Pasta Monday to Friday, a show on the food channel)
Bring a large pot of salted water to a boil. Add the pasta and cook for 8
to 10 minutes or until al dente or according to package directions. In a
sauce pot heat butter over medium heat. Add flour and cook until bubbling,
about 20 seconds. Add milk a little bit at a time and whisk until smooth.
Bring sauce to a boil and simmer 3 minutes. Whisk in tomato paste. Add the
fish strips and cook, uncovered, until fish is just cooked through, about 2
minutes. Add mint, and season to taste with salt and pepper. Drain pasta,
divide it among shallow bowls and ladle fish sauce over each portion.
Yield: 3 to 4 servings
Posted to FOODWINE Digest 14 Feb 97 by Gretl Collins
<gretl_collins@AGCS.CAS.PSU.EDU> on Feb 14, 1997.
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”