Billed as the sort of thing one tosses together when arriving home late from the clubs, if one could be trusted with a knife that late in the day. Or early. I make this all the time because it can be fixed in the amount of time it takes to bring a pot of water to boil and cook a wad of angel hair pasta, which is fairly fast. Ingredients vary. Can be as simple as broccoli or elaborated into something nearly spectacular.
This is fun. Sear on high. Blacken a side or two. Toss in your favorite things for a quick burn, then right when it seems it might all go black, splash in about 1/2 cup of wine. It sizzles dramatically. Quickly evaporates off but leaves everything infused with a flavorful acid. Add chicken stock. Liquid gold™ if you have it, and you do have it, otherwise, the stuff in a carton is great.
Parmesano Reggiano elevates the dish to a whole 'nuter level.
Here used both Reggiano and Fontina
My chile flakes. I growed 'em, I chopped 'em.
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