Angel Hair Pasta With Ancho Chile Sauce Recipe

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   Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho)

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   Jules Gouffe, pub.

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   in Mexico in 1893 1.In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 min.

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   Remove from heat and let soak till soft, 5 more min.

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   Drain.

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   2.Pour 1/4 c. of the chicken stock into the blender, add in the cloves, garlic and cumin seeds and blend till smooth.

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   Season with salt.

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   Add in 1 more c. of the stock and the liquid removed chiles, a few at a time, and blend till smooth, adding more stock if necessary.

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   3.Heat the oil in a large heavy saucepan.

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    Add in the pasta and fry, turning, till it has turned a deep golden brown color, about 3 min

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    (keep the nests intact).

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    Strain off excess oil.

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    4.Add in the blended sauce to the pasta in the skillet and fry over moderate heat for about 3 min, scraping the bottom of the pan to prevent sticking.

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    Cover and cook over low heat, adding the remaining stock a little at a time to prevent sticking, till the pasta is just cooked through, 5 to 8 min.

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    5.Transfer to a serving dish, sprinkle with the cheese and serve with the avocado and limes.

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    4 first course servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.