Orecchiette with Tomatoes, Fennel, and Parmesan
 
 
from: cook's illustrated 
 
  salt
1 lb.  orecchiette
1-1/2 lb.  ripe tomatoes, cored, seeded, and cut into 1/2-inch dice
1 small  fennel bulb, trimmed of stalks and fronds, bulb halved,
  cored, and sliced thin (about 1 1/2 cups)
1/4 cup  extra-virgin olive oil
1/4 cup  chopped fresh basil leaves
  ground black pepper
2 oz.  parmesan cheese, shaved with vegetable peeler
 
bring 4 quarts water to rolling boil in stockpot; add 1 tablespoon 
salt and pasta, stir to separate, and cook until al dente. drain and 
return pasta to stockpot. 
meanwhile, combine tomatoes, fennel, oil, basil, 1/2 teaspoon 
salt, and 1/4 teaspoon pepper in medium bowl. add tomato mixture to 
pasta in stockpot and toss to combine. adjust seasonings with salt 
and pepper and serve immediately, garnishing individual bowls with 
shaved parmesan 
 
slicing a tomato 
unless you have a very sharp knife, slicing a tomato through the skin 
can be somewhat difficult, because the skin resists the knife surface 
and the tomato can get a bit crushed. this method is helpful: 
 
slice off the stem end of the tomato. 
remove a strip of skin from the stem to the blossom end. 
slice the tomato along the skinned strip so that the knife does 
not have to cut through skin before it can enter the tomato. 
 
testing pasta doneness 
a serrated knife blade, held upward, is perfect for retrieving long 
strands of cooking pasta from boiling water to test for doneness. 
the notches in the blade prevent the strands from slipping back 
into the pot. 
 
 
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-- 
(ID: 11334) Mirror: rec.food.recipes: Fri, Aug 8, 2003


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