There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

European Union visitors, please visit the following link concerning cookies (the computer kind, not he eating kind) Blogger cookies

Friday, September 17, 2021

Sicilian Kohlrabi Pasta - Untested


Clean the greens and separate them into manageable pieces; peel the kohlrabi root and cut into bite sized pieces.
Boil them in salted water (add strips of fresh pork rind if you wish or, hey, how about parmesan rind instead?). The water will be used as the broth to cook the pasta so calculate the amount of liquid carefully. When the vegetables are soft, drain them, but save the water and the rind. Cook the pasta in the water. Return the vegetable to the water and the pasta. Add chopped chilli or chilli flakes. Now for one of the most important parts: dribble with your finest extra virgin olive oil and serve. It should resemble a wet pasta.

Grated pecorino is placed on the table as an option.

The Ragusani also cook the causunnedda with dried  borlotti beans in winter and with fresh borlotti beans when in season.I n spring fresh broad beans are used.
Posted by at
Labels: ,

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)