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In a medium saut pan heat 2 tablespoons of olive oil over medium heat and add the vegetables and 1 teaspoon of salt and teaspoon of pepper. Cook for about 3-4 minutes until the tomatillos release their juices and soften. Once the vegetables begin to caramelize, after about 5 minutes, deglaze with 1/3 cup of stock, scraping up all the yummy brown bits from the pan. Allow the sauce to reduce slightly, another 2-3 minutes, and add the remaining stock. Turn off the heat and allow to cool 5-10 minutes. Add of the cilantro and puree in a food processor. Set aside, leaving the saut pan on the stove. While the sauce is cooling, bring a pot of salted water to boil. Cook the pasta a few minutes before it reaches al dente. Drain the pasta and drop in to the saut pan. Add 1 cups of the pureed tomatillo sauce and bring to a simmer. The pasta should only need about 2 minutes to finish cooking. Blend in the cream to incorporate and taste for seasoning. Serve with grated manchego cheese and the remaining cilantro. Cooks Note: Great additions to this pasta dish are grilled zucchini and grilled chicken. Leave the cream out and use the plain sauce over fish tacos or enchiladas.
Created by Executive Chef Maria Reina. Check out her web site at www.bellacucinamaria.com