ASIAN WHOLE WHEAT PASTA
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Richard Lee Holbert
Jun 25, 2008, 2:11:57 PM6/25/08
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ASIAN WHOLE WHEAT PASTA
This dish was cooked with fettuccine, but angel hair would work, or soba buckwheat noodles.
Salt and pepper
8 ounces whole wheat pasta, cooked until al dente
4 ounces center-cut Ahi tuna
2 teaspoons sesame oil (1 teaspoon will be used for exploding garlic)
Exploding garlic (see recipe below)
1/2 cup of mushrooms
2 teaspoons sambal oelek (a spicy pepper paste available in the specialty foods aisle)
3 pieces sliced fresh ginger
2 teaspoons squid/fish sauce
1/4 cup of fried leeks
Salt and pepper both sides of the tuna, rubbing them in. Put the tuna on a very hot grill. It was cooked rare in the test kitchen , about two minutes on each side, but cook for two minutes longer on each side if you prefer it done medium.
Slice the tuna and put to the side.
Make exploding garlic, adding 1 teaspoon of sesame oil to the garlic oil mixture and substituting the 1 cup mushroom broth or stock for the chicken stock. Add garlic, mushrooms, sambal oelek and ginger.
Add pasta and let it finish cooking in the pan.
Add two drizzles of fish sauce and rest of the sesame oil. Garnish with leeks.
EXPLODING GARLIC
2 tablespoons extra virgin olive oil
3 cloves garlic
1 cup chicken stock
Add olive oil to a hot saucepan. Flatten two cloves of garlic by smashing with a knife and add to pan. Cook for one minute until tan. Mince the third clove and add to pan for 30 seconds.
Add chicken stock to the garlic mixture.
Source : Donato Coluccio, executive chef, Steelhead Brasserie
Via the Pittsburgh Post Gazette
This dish was cooked with fettuccine, but angel hair would work, or soba buckwheat noodles.
Salt and pepper
8 ounces whole wheat pasta, cooked until al dente
4 ounces center-cut Ahi tuna
2 teaspoons sesame oil (1 teaspoon will be used for exploding garlic)
Exploding garlic (see recipe below)
1/2 cup of mushrooms
2 teaspoons sambal oelek (a spicy pepper paste available in the specialty foods aisle)
3 pieces sliced fresh ginger
2 teaspoons squid/fish sauce
1/4 cup of fried leeks
Salt and pepper both sides of the tuna, rubbing them in. Put the tuna on a very hot grill. It was cooked rare in the test kitchen , about two minutes on each side, but cook for two minutes longer on each side if you prefer it done medium.
Slice the tuna and put to the side.
Make exploding garlic, adding 1 teaspoon of sesame oil to the garlic oil mixture and substituting the 1 cup mushroom broth or stock for the chicken stock. Add garlic, mushrooms, sambal oelek and ginger.
Add pasta and let it finish cooking in the pan.
Add two drizzles of fish sauce and rest of the sesame oil. Garnish with leeks.
EXPLODING GARLIC
2 tablespoons extra virgin olive oil
3 cloves garlic
1 cup chicken stock
Add olive oil to a hot saucepan. Flatten two cloves of garlic by smashing with a knife and add to pan. Cook for one minute until tan. Mince the third clove and add to pan for 30 seconds.
Add chicken stock to the garlic mixture.
Source : Donato Coluccio, executive chef, Steelhead Brasserie
Via the Pittsburgh Post Gazette
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