| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Jewish |
Pasta |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Cup light-flavored olive oil or other cooking oil |
| 1 |
c |
Walnut halves – with or without skin (up to) |
| 2 |
c |
Skinless turkey meat in half inch pieces (up to) |
| 4 |
|
Cloves garlic; skinned and crushed (up to) |
| 8 |
|
Scallions sliced in thin; long diagonals |
| 1/2 |
c |
Chopped fresh parsley leaves |
| 12 |
oz |
Dried linguini or your favorite pasta or oriental noodle shape |
INSTRUCTIONS
From: rbparker@henning.cfa.org (Ron Parker)
Date: Tue, 20 Aug 1996 15:59:35 -0600
Source - Ron Parker's imagination
Walnuts can be peeled by pouring boiling water over the pieces, letting
soak for a few minutes, then removing the sking with a paring knife. This
is tedious work, but the improved flavor is a reward. They taste great
unpeeled too, so don't be guilted into peeling if you are impatient (how's
that for guilting?).
While peeling the nuts, bring 2-3 quarts of water to a boil and put in
noodles.
If nuts are peeled, pat dry with a towel. Heat oil in a skillet, add
garlic and when golden, remove and discard. Add walnuts and fry over medium
heat until just golden - do not burn them. Remove and set aside. Add meat
to oil and toss while cooking until just done but still very tender, add
scallions and parsley, stir until wilted, return walnuts, and remove from
electric burner or turn off gas.
Drain noodles, cover with mixture from skillet. This is also excellent
with chicken of course, or even a firm fish that will not fall into flakes.
JEWISH-FOOD digest V96 #004
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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