Pasta with Hot Chillies and Broccoli
(makes enough for 2) © TPH & ejm 2000, 2004
4 - 6 dried red chillies, coarsely cut (do not pre-soak)
3 - 4 Tbsps of good quality olive oil (a good splash)
4 - 5 garlic cloves, finely chopped but not minced
3 pieces of sliced smoked ham (we use black forest) cut coarsely into small squares
1 cup of good quality GRATED Parmesan cheese (a little more or less depends on you)
Good bunch of spaghettini enough for 2 people
broccoli, chopped in bite size pieces (enough for 2 people)
Boiling salted water
Salt and Pepper
- In a large frying pan heat olive oil and throw in the chillies and cook them at med heat until they are BLACK (this is important). They shouldn't be burnt to a crisp just nicely blackened.
- Throw in the ham and cook until the pieces are quite leathery. (No...I'm not kidding.)
- Throw in the garlic at the last minute or so of cooking the ham so it doesn't burn. (Nothing worse than burnt garlic).
- Cook spaghettini in boiling water for as long as it takes to make it al dente. (6 minutes?)
- Throw a ladle full of hot pasta pasta water into skillet about 3 minutes before pasta is done. Toss in broccoli.
- Drain pasta. (You want a bit of water left in the pasta - it takes the cheese and turns it into a coating sauce) Throw hot cooked pasta into skillet. Toss for only 30 or so seconds.
- Throw (looks like we throw everything doesn't it? - we do) in the cheese and toss everything together. Salt - yes you will still need lots of salt even though there is lots of Parmesan cheese. Hot chillies seem to need more salt for some reason. -tph
I leave the chillies uneaten because I'm a wimp. But the pasta is permeated with hot spiciness. I know people who do eat them, squealing with delight. The claim is that the blackened chillies take on an amazing toasty flavor. -ejm
Egg Noodles - Fresh Pasta
1 c semolina flour
½ c unbleached all-purpose flour
2 large eggs
- Mix flours together. Stir eggs in with a fork. Knead with hands to form a ball. Cover tightly with plastic and allow to sit on counter for a couple of hours.
- Put dough through handcrank pasta maker. Leave as sheets for lasagne or manicotti or cut into spaghettini or linguine. Lay loosely on a tray. Sprinkle a little flour over top to keep it from sticking to itself.
- In a large pot, boil well-salted water. Add noodles cooking them until just tender (very short time). Drain and toss in your favourite sauce.