Pasta Thursday (2 kinds)

[Guest guest]

Here are two kinds of noodle dishes - one oriental (recent recipe) and

one Italian (older posting at foodtv.com). Both from The TV Food

Network:

 

* Exported from MasterCook *

 

BOILED GARLIC CHIVE DUMPLINGS-COLD WATER DOUGH

 

Recipe By : Ming Tsai, East Meets West, Show #MT1B18

Serving Size : 1 Preparation Time :0:00

Categories : Appetizers East Meets West

Oriental

 

Amount Measure Ingredient -- Preparation Method

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VEGETARIAN DUMPLING FILLING:

2 bunches garlic chives -- finely chopped

1 packs mung bean noodles -- (2 oz) soaked

soft/cut in 1/2 " strands (2 to 1 1/3)

1 cup rehydrated black mushrooms -- stemmed and finely

diced

2 tablespoons ginger -- minced

1 1/2 tablespoons garlic -- minced

2 tablespoons thin soy sauce

3 tablespoons sesame oil

1/2 tablespoon salt

1 egg

COLD WATER DOUGH:

4 cups all-purpose flour

1/2 teaspoon salt

1 1/2 cups cold water

SPICY SOY DIPPING SAUCE:

1/3 cup thin soy sauce

1/3 cup rice wine vinegar

1/3 cup scallions -- sliced

1 teaspoon sesame oil

1 tablespoon sambal

 

For filling:In a large bowl thoroughly mix everything together by hand.

Cook a tester to check for seasoning.

 

For cold dough:In a stainless steel bowl, mix flour and salt. Slowly add

cold water to flour in 1/4 cup increments. Mix

with chopsticks until a ball is formed. On a floured surface, knead

dough until it becomes a smooth,

elastic ball. Place back in bowl and cover with a damp cloth. Allow

dough to rest for at least 1 hour.

Working on a floured surface with floured hands, roll out dough to form

a long 'noodle', 1 inch in

diameter. Cut 1/2 inch pieces and turn them over so cut sides are facing

up. Flatten with your palm and

roll out thin using a rolling pin. The dumpling wrapper should end up

about 3 inches in diameter.

 

MAKING THE DUMPLINGS:

Place a small mound of filling in the middle of the wrapper. (Be very

careful not to touch the edges with

the filling, as this will impede proper sealing of the dumplings.

Nothing is worse than dumplings breaking

during cooking.) Fold the wrapper in half to form a half moon shape.

Starting on one end fold/pinch the

wrapper tightly together. Proceed with this fold/pinch method until the

dumpling is completely sealed.

There will be approximately 10 to 14 folds per dumpling. Rest the

dumplings with the folded edges

straight up.

 

COOKING THE DUMPLINGS:

Use a large stock pot with plenty of water. Add a small handful of salt,

as if you were cooking pasta.

Make sure the water is at a rolling boil before adding dumplings. Once

the dumplings are dropped,

gently stir so that they do not stick together or stick to the bottom.

Do not try to boil too many at a time,

as it will take too long to cook resulting in soggy dumplings.

Overcooking also causes the dumplings to

break apart.

 

For dipping sauce:Combine all and serve in a small bowl.

 

PLATING:

Serve dumplings on a large platter lined with lettuce with a bowl of

dipping sauce on the side. One

family tradition is the serving of the dumpling 'broth' at the end of

the meal since inevitably some of the

dumplings do break and flavor the water. Waste not, want not.

 

From http://www.foodtv.com - East Meets West

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* Exported from MasterCook *

 

FRANCIS FORD COPPOLA'S SPAGHETTI BASILICO

 

Recipe By : Taste #TS0001, TV Food Network

Serving Size : 8 Preparation Time :0:00

Categories : Pasta Taste W/David R.

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

2 medium onions -- peel & coarsely chop

1 imported Italian plum tomatoes

1 bunch fresh basil

1 Pinch crushed red pepper flakes

1 tablespoon unsalted butter

2 pounds spaghetti

 

Heat the olive oil over medium-high heat in a heavy saucepan. Saute the

onions in it for 5 to 10 minutes

or until transparent and just starting to brown.

 

Using a knife, cut the tomatoes coarsely inside their cans. Drain off

the juice and reserve.

 

Add the tomatoes to the saucepan, along with a dozen basil leaves, very

coarsely chopped. Season with

salt and red pepper flakes to taste. Let the sauce come to a boil, then

lower heat, simmer for 45

minutes. It should have a medium-thick consistency; keep adding back

some of the reserved tomato

liquid to maintain the correct consistency.

 

While the sauce is cooking, boil the spaghetti in a large amount of

salted water.

 

When ready to serve, add another dozen very coarsely chopped basil

leaves to the sauce, and whisk in

the butter. Drain the cooked spaghetti in a colander, draining all water

from the pasta cooking pot, then

return the spaghetti to the pot. Add about 2/3 of the sauce to it, or

just enough to lightly coat the

spaghetti with sauce. Stir well for one minute over medium heat. Divide

spaghetti among eight bowls,

placing a few small basil leaves on each spaghetti bowl. Top each with a

few tablespoons of sauce.

Serve immediately. Pass freshly grated Parmigiano-Reggiano if desired.

 

Yield: 8 servings

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NOTES : http://www.foodtv.com

 

RisaG