 |
|
 |
 Click here for an index
to all questions, answers, and reports
on New Orleans cooking, recipes, and restaurants. Click here to ask a question or give a report. |
|
Pasta
Milanese
Nathan asks: I am in search of a good recipe for pasta Milanese to cook for a St. Joseph Altar I am working on. We plan to feed about 500 people, so I figure I can take any recipe and multiply the ingredients required. Any help with this search would be greatly appreciated. Tom sez: The short answer is that pasta Milanese is just thick spaghetti (bucatini or perciatelli, a rounnd noodle with a small hole running through it), served with a basic red sauce with fresh fennel, anchovies, and pine nuts. It's topped not with Parmesan cheese, but bread crumbs, with a sprinkle of Italian seasoning. The usual companion to this is bread-crumb-coated, panneed fish. The classic is real sardines from the Mediterranean--fish aboeight inches long, served whole. Dried, salted codfish is more common around here, but I hate that stuff, so I usually use something fresh like trout or redfish. I have the full recipe here. If you have a copy of my cookbook, it's on Page 136. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
|
 Try The Five-Star Daily Edition! Every weekday, I write even more articles, reviews, and recipes for the New Orleans Menu Daily Five-Star Edition. It's constantly updated on the web. And an e-mail version of the day's new articles goes out to subscribers at midday, five days a week. Subscribers also have access to all past articles, including hundreds of recipes (all tested in our own kitchen) and restaurant reviews, indexed for easy use. And no advertising. Upgrade to the Five-Star Edition! You'll find the price agreeable, because it's yours to decide. Any number of dollars you think it's worth. (If you give too much, I'll extend the subscription.) And if you decide later it's not for you, I'll give you a refund. Click here for more information and a sample. |
 "Best
Cookbook Of
The Year!"
--New Orleans Magazine  Here are my favorite recipes--the ones I cook all the time at home for family and friends--all with a distinctly New Orleans flavor. All the classics, plus plenty of originals. All tested thoroughly in my own kitchen. Clear instructions and the stories behind the dishes--as entertaining to read as to cook from! Get An Autographed, Personalized Copy. . . A Tasteful Gift! I would be pleased to personalize and autograph a copy of New Orleans Food for you or a friend. Click here to order a signed first edition. |