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Pasta with Sauce Veracruz
Zutaten für 1  Menge anpassen
die Zutaten:
4 grossGarlic cloves; unpeeled
2 grossonions yellow
2 mittelcarrots
To 6 fresh New Mexican green chiles
2 grossRed peppers sweet
2 x ca. 450 gRipe Roma tomatoes
1 1/2 To 2 tb. olive oil
1 1/2 To 2 c. rich chicken, beef or vegetable stock
1 TasseSun-dried tomatoes*
2 Teelöffelrosemary fresh, chopped
2 EsslöffelChopped fresh sweet marjoram or mild oregano
2 Esslöffelitalien parsley fresh, chopped
1 TeelöffelCumin seeds; toasted coarsely ground
2 TeelöffelCoriander seeds; toasted coarsely ground
2 Esslöffelcapers small
1/4 TasseTequila; reposado or anejo type
1 Teelöffelvanilla extract
To 1 1/2 lbs. zucchini thinly sliced
12 x ca. 30 gZiti, rigatoni, fettucine or linguine**
2 Esslöffelcilantro chopped, fresh
1/2 TasseToasted pine nuts or walnuts
1/2 TasseFreshly grated Parmesan or Romano cheese (opt'l.)
die Zubereitung:

*Cut into very thin strips (soften in hot water if dry packed).

**Cooked according to package directions.

Wash the fresh vegetables and pat dry. Do not peel or cut. Rub them with some of the olive oil and place them on a well-oiled baking sheet. Bake at 450 F. until the skins are browned and the insides are softened. Remove vegetables from the oven as soon as they're done, letting the rest cook as long as needed; the onions and garlic will require 30 to 40 minutes.

While the vegetables are roasting, heat 1 1/2 cups of the stock to boiling, pour it over the sun-dried tomatoes, and let them stand. When the vegetables are cool, squeeze the garlic cloves from their skins, remove the skin from the onions and peppers, and seed and core the peppers. Roughly chop the vegetables.

Place chopped vegetables in a large skillet that has been coated with olive oil and heat, stirring often. Add the sun-dried tomatoes and their soaking liquid, rosemary, sweet marjoram (or oregano), parsley, cumin, coriander, capers and tequila. Bring to a boil, reduce heat, and simmer for 10 to 15 minutes, or until very flavorful. Add more stock if needed to thin the sauce. When nearly ready to serve, add vanilla extract and sliced zucchini to the sauce, cooking just until brightly colored. Season with salt and pepper. Serve over the pasta, tossing lightly; garnish with cilantro, nuts and grated cheese.

Hill and Barclay write: "Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood."

From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec.

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