![]() ![]() Pappardelle is a wide, flat, ribbon-like noodle, often made with egg and shaped into nests before drying. We finish the sauced pasta with toasted chili-spiked breadcrumbs (we prefer panko for its light, crisp texture) for subtle spiciness and a welcome textural contrast to the al dente noodles. In this pappardelle recipe from our book “Tuesday Nights Mediterranean,” which features weeknight-friendly meals from the region, we took inspiration from Richard Olney’s classic book “Lulu’s Provençal Table.” The sauce comes together quickly in a food processor and is redolent with the bold flavors of Southern France - peppery basil and ample garlic, of course, but also rich anchovies for an extra hit of umami. But variations abound, and yes, they also will mix it with pasta. ![]() We first came across pistou in Marseille as a no-cook basil and garlic sauce stirred into a hearty bean soup. Never to be outdone by their Italian neighbors, cooks in Provence have their own fragrant version of pesto. This image released by Milk Street shows a recipe for pappardelle with basil, anchovy and toasted breadcrumbs. ![]()
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