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| Spaghetti noodles |
1 | Onion chopped |
3 | (up to) |
5 | bay leaves |
1/4 x ca. 450 g | ground beef |
3 Scheibe | Bacon chopped |
1 | Fresh tomato; chopped |
1 | tomato fresh |
8 | jalapenos fresh |
1 mittel | onion |
2 | (up to) |
3 Teelöffel | olive oil |
3 Teelöffel | soy sauce |
3 | cloves garlic |
5 Esslöffel | parmesan |
Prepare the salsa ahead: Place chiles, onion, garlic and olive oil in a food processor and pulse 4 times or until fine chop. Chop tomato and add it along with the soy and parmesan and mix together. Refrigerate overnight.
Boil your spaghetti noodles, about a hand full, and while they cook, saute remaining ingredients and then simmer on high for a while. Drain fat and allow to dry out a bit on the heat as this releases more flavors of the bay leaf. Turn heat off and cover. Drain spaghetti & reserve 1/4 to 1/2 cup liquid. Add spaghetti to the saute mix. Lastly add 4-6 Tbs of the salsa (or more to taste) and mix thoroughly. A final dash of tomato paste and the reserved water adds the final touch. Serve with fresh parmesan, breadsticks, and a nice salad with extra salsa on the side.
Don't write and tell me that something with soy sauce and parmesan cheese isn't salsa...we're taking some culinary liberties here...maybe mole? :)
HotHeads@aol. Com
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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