Denis Mosko wrote to Dave Drum <=-
//Hello Dave, //
You can decant into smaller bottles or keep in the quart jug.
Thanks for own ... What the ^^^^^^^^^?
Jug is another name for jar. A 1 quart Mason jar was called out in the recipe's first ingredient line and referenced in the beginning of the directions.
Jug as jar from glass. "12"?
Had you followed this link -
https://tinyurl.com/QUART-JUG - which was
in my first reply you would have seen pictures.
... Vegetables lack purpose when unaccompanied by a good cut of meat.
Haha :-)
The purpose of tag-lines is to be witty. Sometimes they are only half successful. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tagliolini al Crudaiolo: Fresh Pasta w/Raw Vegetables
Categories: Pasta, Vegetables, Sauces, Cheese, Herbs
Yield: 6 Servings
4 c Flour
4 lg Eggs
1/2 ts Extra-virgin olive oil;
- plus 3 tablespoons
MMMMM------------------------IN TINY DICE-----------------------------
1 Carrot; scraped
1 Celery rib
1 lg Red bell pepper
1 lg Firm-ripe tomato
1 Zucchini
MMMMM-----------------------COMBINED WITH----------------------------
1 tb Fresh-squeezed lemon juice
8 Leaves fresh basil; torn
Salt & pepper
Parmigiano-Reggiano; for
- grating
Recipe courtesy of Mario Batali
Mound 3 1/2 cups of the flour in the center of a large
wooden cutting board. Make a well in the middle of the
flour and add the eggs and 1/2 teaspoon olive oil. Using
a fork, beat together the eggs and oil and begin to
incorporate the flour, starting with the inner rim of
the well.
As you expand the well, keep pushing the flour up from
the base of the mound to retain the well shape. The
dough will come together when half of the flour is
incorporated.
Start kneading the dough with both hands, using the
palms of your hands. Once you have a cohesive mass,
remove the dough from the board and scrape up and
discard any leftover bits. Lightly re-flour the board
and continue kneading for six more minutes. The dough
should be elastic and a little sticky. Wrap the dough
in plastic and allow to rest for 30 minutes at room
temperature.
Roll the pasta out to the thinnest setting on a pasta
rolling machine. Using a pasta cutter or very sharp
knife, cut the past into ribbon 1/8" thick. Set aside
on a tray dusted with semolina flour, and cover with
a clean, damp dish towel until ready to cook.
Bring 6 quarts of water to a boil and add 2 tb salt.
In a large, non-reactive bowl, combine all vegetables
and toss with the lemon juice, 3 tablespoons olive oil
and salt and pepper, to taste.
Drop the pasta into the boiling water and cook 1 minute.
Drain and add to the bowl with the dressed vegetables.
Add the basil leaves and toss to coat. Divide among 6
warmed pasta bowls and serve topped with grated cheese.
Makes: 6 servings
From:
http://www.foodnetwork.com
Copyright Television Food Network, G.P., All Rights Reserved
Uncle Dirty Dave's Archives
MMMMM
... Of people born in 1839, 100% who ate carrots are dead!
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