Skip to content

on the 5th and 6th day of pasta

December 22, 2009
by

On the fifth day of Christmas, 
my true love gave to me, five golden rings.

Five Rings and Pasta Salad

1 package Al Dente Garlic Parsley fettuccine (or your favorite flavor)
1/4 cup extra-virgin olive oil, plus more to drizzle at the end
1 cup thin sliced cucumber rings
1 cup thin sliced fresh or pickled banana pepper rings
1 cup thin sliced carrot rings
1 cup thin sliced fresh zucchini rings
1 cup thin sliced shallot rings
1 Tbsp. chopped roasted garlic, or more to taste (see recipe below)
1 cup (or more to taste) fresh chopped parsley
1/2 cup red wine vinegar
2 Tbsp. sugar
Kosher salt and pepper to taste

Cook pasta according to package directions (for 3 minutes, do not overcook!) and drain well. Rinse immediately with cold water, drain very well and transfer to a large bowl. Add olive oil and toss well. Add remaining ingredients and, using your hand so as not to break the pasta, toss well. Just before serving, adjust salt and pepper to taste and drizzle with more oil to add shine to the salad. Makes 8 or more servings.

For the Roasted Garlic: 1 cup peeled garlic cloves, 3 Tbsp. extra-virgin olive oil. Heat the oven to 425°F. Cut two sheet of foil about 12-inches long each and stack one atop the other. Arrange the garlic in the center and drizzle with oil. Toss the garlic in the oil with your hands and wrap of the garlic (it should like a Hershey Kiss), closing the top well. Roast on the oven rack for 30-minutes, or until very tender. Allow to cool for 5 minutes before chopping. Use what you need and chill or freeze the remainder for later use.

On the sixth day of Christmas, 
my true love sent to me 
Six geese a-laying.

Pasta with Goose Fat and Cinnamon

1 package Al Dente Egg Fettuccine
1/2 cup goose fat (available at specialty stores or online)
1 cup chopped onions
Fresh grated Parmesan cheese to taste
1 tsp. salt
1 tsp. ground cinnamon, plus more garnish
1/4 tsp. cayenne pepper, or more to taste

Preheat oven to 400°F. Spray a baking dish.
Heat goose fat over medium-high heat in a large saucepan. Add the onion and sauté until tender. Cook pasta according to package directions (for 3 minutes, do not overcook!) and drain well. Add pasta to the onions.

Add the salt, cinnamon and cayenne to the pasta. Toss well. Serve immediately garnished with more cinnamon and a generous amount of grated cheese. Makes 6 servings.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s