Yo,

I'm looking to make a pasta dish with pappardella noodles, sopressata
and smoked mozzarella. What type of red sauce should I serve with
this?

Thanx,
Ed Stuart

> (Ed Stuart) writes:
>
>Yo,
>
>I'm looking to make a pasta dish with pappardella noodles, sopressata
>and smoked mozzarella. What type of red sauce should I serve with
>this?

Cooking sopressata can earn you c-menta shooz.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On 29 Nov 2004 23:31:54 -0800, (Ed Stuart)
wrote:

>Yo,
>
>I'm looking to make a pasta dish with pappardella noodles, sopressata
>and smoked mozzarella. What type of red sauce should I serve with
>this?
>
Depends what you have. If you have some fresh cooking tomatoes, you
can blanch them in the pasta water before the pasta goes in. Peel,
seeed and dice them. You can already have the sauce started with maybe
a chopped onion, bay leaf, minced garlic, and some canned tomatoes or
puree. keep the garlic out until the last few minutes.

The sliced sopressata might go in when the pasta goes in the water.
Likewise the diced fresh tomatoes.

Other things you might like to add would be capers. Rinse them first
if they are packed in salt so you don't lose control of saltiness.

The sopressata may add as much heat as you want, but having a bottle
of hot sauce allows you to make last minute adjustments. But if the
sopressata is mild, you might want to split and seed a chili pepper
and put it in early. Check for heat every once in a while, and yank it
out if it is getting where you want.

IMO, pasta is not like classic french. You can do what appeals to you
without anybody's permission, unless someone in your audience has a
problem.




Rodney Myrvaagnes J36 Gjo/a

The destruction of the World Trade Center was
a faith-based initiative. -- George Carlin

On 29 Nov 2004 23:31:54 -0800, (Ed Stuart)
wrote:

>Yo,
>
>I'm looking to make a pasta dish with pappardella noodles, sopressata
>and smoked mozzarella. What type of red sauce should I serve with
>this?
>
Depends what you have. If you have some fresh cooking tomatoes, you
can blanch them in the pasta water before the pasta goes in. Peel,
seeed and dice them. You can already have the sauce started with maybe
a chopped onion, bay leaf, minced garlic, and some canned tomatoes or
puree. keep the garlic out until the last few minutes.

The sliced sopressata might go in when the pasta goes in the water.
Likewise the diced fresh tomatoes.

Other things you might like to add would be capers. Rinse them first
if they are packed in salt so you don't lose control of saltiness.

The sopressata may add as much heat as you want, but having a bottle
of hot sauce allows you to make last minute adjustments. But if the
sopressata is mild, you might want to split and seed a chili pepper
and put it in early. Check for heat every once in a while, and yank it
out if it is getting where you want.

IMO, pasta is not like classic french. You can do what appeals to you
without anybody's permission, unless someone in your audience has a
problem.




Rodney Myrvaagnes J36 Gjo/a

The destruction of the World Trade Center was
a faith-based initiative. -- George Carlin