| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pasta |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Sun-dried tomatoes in oil (to measure; spoon tomatoes in 1-cup measuring cup; then fill to brim with oil from tomatoes) |
| 2 |
|
Eggs |
| 1/4 |
c |
Mixed Parmesan & Romano cheese |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Caribe (crushed N. New Mexico hot red chile) |
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Fresh lemon juice |
| 8 |
oz |
Dried taglierini |
|
|
Salt & freshly ground black pepper to taste |
INSTRUCTIONS
Lift tomatoes from cup; cut in 1/8-inch wide slivers. In a serving bowl,
whisk together eggs, slivered tomatoes & their oil, cheeses, parsley,
caribe or crushed red pepper, garlic & lemon juice until blended. Following
package directions, cook taglierini in boiling water just until tender to
bite; drain well. Add drained pasta to egg mixture; lift with 2 forks to
mix. Season with salt & pepper. Makes 2 to 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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