friederike's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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The Geometry of Pasta
By Caz Hildebrand, Jacob Kenedy
Quirk Books - 2010
Well.. it's very easy and very quick. Similar (or rather identical) to the Nutty Butter Sauce with Sage, the sage came through very little, and I guess infusing some butter with sage in advance is the clue - after all, refrigerated, it keeps for ages. Also, it'll need a a lot of salt. Other than that, I liked it, but then again it's hard not to if you like sage and butter.
PS: In the photo, the pasta is green, not the sauce. Hadn't expected green food to be so difficult to photograph. In my student flat we had dark green plates - green pasta looked great on those!
A few other things you could do with (leftover) sage butter: Nigel Slater's Pork Steaks with Lemon and Sage and Ottolenghi's Aubergine-wrapped Ricotta Gnocchi with Sage Butter.
useful (1)
Pasta Fritta alla Siracusana : page 56
Have you ever wondered what Italian junk food would be like? Look no further! This dish is entirely composed of fat, salt and carbs, no nutrients to speak of.
Actually I only chose this recipe because last week I accidentally opened the pack of cappeli d'angelo, thinking it was spaghetti, and I didn't want this open pack hang around in our cupboard for very long. And given our recent failure of the chicken-avgolemono-pie, I didn't think DH was ready for the other capelli d'angelo-recipe, with a butter and lemon sauce.
Basically, you cook the pasta until al dente, turn it in butter, then add a mixture of eggs, cheese and breadcrumbs, shape 'nests' and fry. Let's be honest - the first bite was interesting, not because it was anything special flavourwise but because it was something new, something original, and who will deny that our bodies don't crave things like fat and salt? But after that first bite it quickly went from boring to disgusting.
useful (0)
Spaghettini Aglio e Olio : page 238
Very nice, and very useful on those days that your intellectual level matches that of the pasta sitting in front of you. I used basil instead of parsley, and followed the recipe slavishly with everything else, no opposition expected there.
Serve with a tomato salad for better nutritional value, and perhaps a piece of fried or grilled fish if your intellect allows that much activity.
useful (0)