Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
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Contents
Acknowledgments vii
Introduction ix
January 3
February 49
March 101
April 139
May 185
June 229
July 271
August 301
September 345
October 385
November 431
December 471
Index 520
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Put the cracked wheat in a bowl and pour over enough boiling water just to
cover, then set aside.
Finely slice the green onions, discarding the toughest of their green leaves,
then put them in a mixing bowl. Peel the mangoes, cut the flesh from the pit in
large slices, then cut it into small dice and add to the onions.
Seed and finely chop the chile, then coarsely chop the mint and parsley
leaves, discarding the stems, and add to the onions. It will seem like a lot of
parsley, but it is essential: it is the main ingredient rather than the wheat. Peel,
seed, and finely dice the cucumber, slice the radishes, and toss both with the
other ingredients. Add the lemon juice, olive oil, and a generous seasoning of
both salt and black pepper.
Rough the soaked wheat up with a fork, draining it if it has not absorbed
all the water. Crumble into the bowl with the other ingredients, stir gently
with a fork, and serve.
Enough for 4 to 6 as a side dish
JUNE
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large carrots: 2
Marsala: 1 cup (250ml)
pappardelle: 9 ounces (250g)
parsley, finely chopped:
4 tablespoons
butter: 3 tablespoons (50g)
Heat the olive oil in a large shallow pan, then brown the lamb steaks on both
sides. Transfer to a plate. Chop the onion, celery, and carrots into cubes about
1
/3 inch (1cm) and add to the pan in which you browned the meat. Cook over
a moderate heat for at least fifteen minutes, stirring occasionally, till they are
nicely colored and approaching softness. Return the lamb to the pan, add the
Marsala, season, and bring to a boil. Lower the heat and continue cooking,
covered with a lid, for thirty to forty minutes, till the lamb is tender.
Cook the pappardelle in plenty of generously salted water till al dente, then
drain. Remove the lamb and vegetables from the pan, dividing them among
four warm plates. Add the pasta and parsley to the lamb cooking pan together
with the butter and a grinding of black pepper. Let the pasta warm through in
the butter and pan juices, then serve with the lamb steaks and vegetables.
Enough for 4
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