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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.