the appetizer:

2500 Recipes by Andrew Schloss presents short and easy-to-prepare classics like Sun-Dried Tomato Rouille; Tomato Tonnato; Bavarian Meatballs; Sweet-and-Sour Sesame Meatballs; Quinoa Pilaf ; and Quinoa with Pecans

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Sun-Dried Tomato Rouille

Serves 4

In a food processor, purée sun-dried tomatoes and tomato oil. Stir in basil, garlic, Parmesan, olive oil, salt and pepper. Toss with pasta.

Note: All of the sauces in this chapter are presented in sufficient quantity to accompany 12 oz (375 g) of pasta, which should be cooked until al dente in 4 to 6 quarts (4 to 6 L) of rapidly boiling salted water. The cooked pasta should be thoroughly drained before it is mixed with the sauce. Pasta is bland and dilutes the flavor of the sauce when you toss them together, so season your sauces assertively with salt and pepper.

 

Tomato Tonnato

Serves 4

In a serving bowl, whisk together green onions, garlic, oil, lemon juice, dill, salt and pepper. Add tomatoes and tuna; toss to coat. Cover and refrigerate for about 1 hour, until chilled.

 

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This page created February 2008