SC - The siege cook challenge.
Donna Kenton
donna at dabbler.com
Sun Aug 3 13:17:01 PDT 1997
Philip & Susan Troy wrote:
> However, in the Wild Undocumentable Rumor Department, I recall
> reading (In the New York Times, so it MUST be true ; ) ) about a
> Southern Italian Renaissance pasta dish, consisting of pasta of an
> unspecified shape, sauced with sauteed orange segments, butter,
> caramelized sugar and toasted almonds. Can't say whether this bears
> any
> relation to reality, though.
Oooh! Oooh! I made this -- well, a variation of it. I got the recipe
from a friend who had a cookbook that claims this is an Italian Ren.
dish -- no documentation, of course. And, being me, I couldn't just
leave the recipe alone.
The caramelized orange sauce was way too sweet for my tastes, so I added
some sherry. It's simply orange juice and sugar cooked down to a syrup,
just amber in color, then I added salt and pepper, a little more juice
and some sherry to thin it down. Topped with Romano cheese. It calls
for slivered almonds on top, too, but they're more of a garnish.
Awfully tasty. If anyone wants specifics, it's at
http://www.dabbler.com/sca/recipe/coronatn.html.
Rosalinde
- --
Donna Kenton * Rosalinde De Witte * donna at dabbler.com *
http://www.dabbler.com/
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