After you have read Section 02, try the following exercises. Answers may be found at the end of the exercise. Three text files will be used in this exercise. The same material will be used in future exercises, each time we will improve its appearance.
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Curry-Flavored Fettuccine (FETTUCCINE AL CURRY)Adding flavorings (vegetables, herbs, spices) to regular fresh pasta dough has long been popular in Italy. Here, curry powder adds an exotic touch and a warm golden tint to fresh fettuccine. If you wish, substitute 6 tablespoons (3 fl oz/90 ml) extra-virgin olive oil for the butter; warm the oil briefly in a bowl set inside a pan of barely simmering water before adding it to the pasta.
2 1/3 cups fettuccine In a large pot bring 5 qt (5 1) salted water to a boil. Add the peas and boil for 5 minutes. Meanwhile, in a saucepan combine the cream and butter and curry. Bring slowly to a boil over low heat and boil, stirring, for 2 minutes. Add the fettuccine to the boiling water and cook until they rise to the surface, about 2 minutes. Drain the pasta and peas and arrange them on a warm platter. Pour the cream-butter mixture over the top and season to taste with salt and pepper. Toss gently and serve immediately. Serves 6 |
Linguine with Basil Sauce (LINGUINE IN SALSA Di BASILICO)Basil, pine nuts, garlic, olive oil, and Romano and Parmesan cheeses are blended together for this rich green sauce. Tossing the sauce with just-cooked pasta instantly releases the complex mosaic of flavors and aromas. You can also use this sauce on room-temperature pasta, taking care to toss the pasta with 2 tablespoons extra-virgin olive oil immediately after cooking, to prevent it from sticking together as it cools.
1 cup (1.5 oz/45 g) firmly packed fresh basil leaves, well dried
after washing In a large pot bring 6 qt (6 1) salted water to a boil. Meanwhile, in a blender or food processor, combine the basil with salt to taste (about 1/2 teaspoon). Process until chopped, just a few seconds. Add the cheeses, pine nuts, garlic and olive oil. Process until a smooth, creamy sauce forms. Leave the mixture in the blender. Add the linguine to the boiling water and cook until al dente. Add 1 tablespoon of the pasta cooking water to the basil mixture and process briefly, just to blend. Drain the pasta and arrange it on a warm serving platter. Spoon the sauce over the linguine and toss well. Serve immediately. Serves 6 |
Penne with Asparagus (PENNE CON GLI ASPARAGI)Each spring Italians anxiously await the appearance of the first asparagus in the markets and on the hillsides where the plants grow wild. This easy presentation plays off the distinctive taste of asparagus against the sharp, briny flavor of anchovies. At other times of year, sliced fennel bulbs or artichoke hearts may be substituted for the asparagus.
3 lb (1.5 kg) asparagus In a large pot bring 5 qt (5l) salted water to a boil. Cut off and discard the tough ends from the asparagus. Cut the tender tops on the diagonal into slices about 3/4 inch (2 cm) wide. Add the pasta and asparagus to the boiling water and cook until the pasta is barely al dente. Meanwhile, in a large frying pan heat the olive oil over low heat. Add the anchovies and, with the back of a wooden spoon, mash them into the oil for about 1 minute. Drain the penne and asparagus and transfer them to the frying pan containing the anchovies. Raise the heat to medium and cook, stirring frequently, for about 2 minutes. Season to taste with salt and pepper. Arrange the pasta on a warm platter and serve piping hot. Serves 6 |