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Angel Hair Pasta with Ancho Chile Sauce Recipe
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To make >Angel Hair Pasta with Ancho Chile Sauce for 4 you will need
Ingredients
| 4 | | Ancho chiles; stems, seeds and veins removed | | 2 1/2 | cups | Chicken stock or water | | 2 | | Whole cloves | | 1 | | Clove garlic; coarsely chopped | | 1/8 | teaspoons | Cumin seeds | | | Salt | | 1/4 | cups | Vegetable oil | | 4 | ounces | Angel hair pasta or very fine vermicelli; preferably in nests or skeins | | 1/3 | cups | Finely grated queso anejo or Romano cheese | | | Avocado slices | | | Quartered limes |
Instructions
1.In a nonreactive medium saucepan,
cover the chiles with water and simmer for 5 minutes. Remove from heat and
let soak until soft, 5 more minutes. Drain. 2.Pour 1/4 cup of the chicken
stock into the blender, add the cloves, garlic and cumin seeds and blend
until smooth. Season with salt. Add 1 more cup of the stock and the
drained chiles, a few at a time, and blend until smooth, adding more stock
if necessary. 3.Heat the oil in a large heavy saucepan. Add the pasta and
fry, turning, until it has turned a deep golden color, about 3 minutes
(keep the nests intact). Strain off excess oil. 4.Add the blended sauce to
the pasta in the skillet and fry over moderate heat for about 3 minutes,
scraping the bottom of the pan to prevent sticking. Cover and cook over low
heat, adding the remaining stock a little at a time to prevent sticking,
until the pasta is just cooked through, 5 to 8 minutes. 5.Transfer to a
serving dish, sprinkle with the cheese and serve with the avocado and
limes. 4 first course servings.
Enjoy your Angel Hair Pasta with Ancho Chile Sauce
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Sun 18 May 2008
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