Saturday Beefcake
Doubling the pleasure.But before the entree is served there is always a first course. Here's one.
Spaghetti al Brandy
400 grams of Spaghetti
100 grams of Ham cooked and sliced into strips
50 grams of grated parmigiano
50 grams of unsalted butter
a glassful of heavy cream, farmer style
1 small onion, chopped
one large slice granny smith apple (mela ranetta), chopped
some flour, brandy or cognac, salt, pepper
1. Over a low flame in a casserole with the butter slowly melting add a spoonful of flour and then add the apple and onion together cover and mix from time to time. Of course, you'll have to uncover to do so.
2. In the meantime, start the water for the spaghetti
3. When the onion is well on its way to being cooked spritz it with a bit of brandy. When the brandy is absorbed add the cream and grated cheese. Let it cook over a very low flame for a short time. Then salt and pepper to taste.
4. When the pasta is drained, it is then dressed with this amazing mixture and garnished with the strips of ham.
400 grams of Spaghetti
100 grams of Ham cooked and sliced into strips
50 grams of grated parmigiano
50 grams of unsalted butter
a glassful of heavy cream, farmer style
1 small onion, chopped
one large slice granny smith apple (mela ranetta), chopped
some flour, brandy or cognac, salt, pepper
1. Over a low flame in a casserole with the butter slowly melting add a spoonful of flour and then add the apple and onion together cover and mix from time to time. Of course, you'll have to uncover to do so.
2. In the meantime, start the water for the spaghetti
3. When the onion is well on its way to being cooked spritz it with a bit of brandy. When the brandy is absorbed add the cream and grated cheese. Let it cook over a very low flame for a short time. Then salt and pepper to taste.
4. When the pasta is drained, it is then dressed with this amazing mixture and garnished with the strips of ham.
(It's for 4 people as the first course or for two people with big appetites or no time for the entree.)
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