Subj : E-Z PASTA - 11
To   : All
From : Dave Drum
Date : Mon Feb 06 2023 04:20:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salami Pasta Alla Gricia
 Categories: Five, Pasta, Beef, Cheese
      Yield: 5 servings
 
           Salt
      1 lb Tubed, curved or long pasta
      1 tb Extra-virgin olive oil
      6 oz Log salami; casing discarded
           - meat coarse chopped
      1 ts Coarse ground black pepper
      2 oz Fine grated pecorino or
           - Parmesan; more to serve
 
  Bring a large pot of lightly salted water to a boil. Add
  the pasta to the boiling water and cook according to
  package directions until al dente. Reserve 2 cups of the
  pasta water, then drain the pasta.
  
  While the pasta cooks, in a large skillet or Dutch oven,
  heat the oil and salami over medium-low. Cook, stirring
  often, until crisp and golden-brown, 7 to 10 minutes.
  (Don’t be tempted to raise the heat, as you need the fat
  to fully render from the salami to form the sauce.)
  Remove from heat and stir in the black pepper until
  fragrant. Set aside until the pasta’s ready.
  
  Add 1½ cups pasta water to the salami and simmer over
  medium-low heat, shaking and stirring until the water
  emulsifies with the fat to create a homogeneous liquid,
  2 to 4 minutes.
  
  Add the cooked pasta and pecorino, and cook, shaking the
  pot and stirring vigorously until the cheese is melted
  and the sauce glosses the noodles, 2 to 4 minutes. If
  the sauce is thin, keep simmering. If you can’t see the
  sauce in the bottom of the pot or on the noodles, add
  more pasta water and keep stirring over medium-low.
  
  Serve right away, with more pecorino on top.
  
  By: Ali Slagle
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Daffynition: Organic. (adj.)  As played on a Wurlitzer.
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