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| Brian Aker's vegetarian fettuccine
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Brian Aker is a colleague from MySQL, a passionate cook
and a vegetarian. When he visited me in February 2006,
I had the problem of feeding him. I decided to kill two birds with one stone and ask him to do
the cooking. Here's what he came up with.
Ingredients
| quantity |
ingredient |
step |
| 300 g |
Fettuccine |
1 |
| 25 ml |
Olive oil |
1 |
| 100 g |
Fresh spinach |
2 |
| 30 g |
Garlic |
3 |
| 20 g |
Kalamata olives |
4 |
| 800 g |
Canned whole tomatoes |
5 |
| 30 g |
Basil |
6 |
| 100 g |
Button mushrooms or chanterelles |
6 |
| 200 g |
Feta cheese |
6 |
| |
Balsamic vinegar |
6 |
| 25 ml |
red wine |
6 |
| 25 ml |
Olive oil |
6 |
1: Fettuccine
Cook fettuccine according to instructions, rinse hot and add enough olive oil to prevent them
from sticking together.
2: Spinach
Wash spinach and remove stems. Shred coarsely (shreds should be 1-3 cm²)
3: Garlic
Chop garlic into pieces about 1 mm on a side. Don't crush.
4: Olives
Stone olives, leave whole or chop lengthwise into two pieces.
5: Tomatoes
Place tomatoes in a sieve and drain the juice.
6: Preparation
Heat olive oil or butter in a frying pan. Fry garlic and mushrooms briefly, then in steps add
olives and basil, then tomato, wine and a little balsamic vinegar together. Warm, ensure that
mixture is not too wet. Add cheese, then spinach. When cooked, add noodles and stir. Serve with
bread.
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