• St. Basil 01 (of Ancyra)

    From Dave Drum@1:3634/12 to All on Thursday, March 21, 2019 06:01:00
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Basil Pasta w/Tomatoes & Feta
    Categories: Pasta, Vegetables, Cheese, Herbs, Wine
    Yield: 4 Servings

    1 1/2 c (tightly packed) fresh basil
    1 cl Garlic; chopped
    2 lg Eggs; beaten
    1/2 ts Olive oil
    1 1/2 c Unbleached flour
    pn Salt

    MMMMM-----------------------FOR THE SAUCE----------------------------
    1 cl Garlic; split
    1 tb Olive oil
    3 lg Tomatoes; skinned, chopped
    1/3 c Dry vermouth
    pn Cayenne pepper
    Salt & pepper
    2 tb Fresh basil leaves; chopped
    6 oz Feta cheese; crumbled

    TO MAKE THE PASTA: In a food processor, puree the basil with
    the garlic. Add the eggs and the oil, and process to blend.
    Add the flour and the salt and process until a ball of dough
    forms in the center of the processor. It should be very
    stiff. If it is too gummy, process with a bit more flour. If
    it's too dry, add a drop of water.

    On a floured board, knead the dough for 5 minutes, cover
    loosely with plastic and allow to rest for 10 minutes.

    Roll the pasta to 1/8-inch thickness with a pasta machine or
    a rolling pin on a floured board and cut into fettuccine.

    Bring a large pot of salted water to a vigorous boil while
    you prepare the sauce.

    FOR THE SAUCE: Saute the garlic in olive oil over high heat
    for 30 seconds. Add the tomatoes and vermouth, boil until
    the alcohol has evaporated. Season to taste with cayenne,
    salt and pepper. Toss in 2 tablespoons chopped fresh basil
    leaves and cook 20 seconds more. Remove the garlic from the

    In the pot of water, boil the pasta for 2 minutes. Drain
    well. Add to the hot sauce and toss with the feta cheese.

    Makes 4 servings.

    Recipe: Andrew Schloss

    From: David Pileggi

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