Angel Hair Pasta with Ancho Chile Sauce

Title:
Angel Hair Pasta with Ancho Chile Sauce

Yield:
4 Servings

Categories:
Pasta




Ingredients:





     4    Ancho chiles; stems, seeds


          -and veins removed


 2 1/2 c  Chicken stock or water


     2    Whole cloves


     1    Clove garlic; coarsely


          -chopped


   1/8 ts Cumin seeds


          Salt


   1/4 c  Vegetable oil


     4 oz Angel hair pasta or very


          -fine vermicelli;


          -preferably in nests or


          -skeins


   1/3 c  Finely grated queso anejo or


          -Romano cheese


          Avocado slices


          Quartered limes






 Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST)


 


 From: Hazel Slone 


 


 Subject: D. Kennedy recipes in Food & Wine ANGEL HAIR PASTA WITH ANCHO


 CHILE SAUCE (Sopa Seca de Fideo con Chile Ancho) From "Libro di Cocina" by


 Jules Gouffe, pub. in Mexico in 1893 1.In a nonreactive medium saucepan,


 cover the chiles with water and simmer for 5 minutes. Remove from heat and


 let soak until soft, 5 more minutes. Drain. 2.Pour 1/4 cup of the chicken


 stock into the blender, add the cloves, garlic and cumin seeds and blend


 until smooth.  Season with salt.  Add 1 more cup of the stock and the


 drained chiles, a few at a time, and blend until smooth, adding more stock


 if necessary. 3.Heat the oil in a large heavy saucepan. Add the pasta and


 fry, turning, until it has turned a deep golden color, about 3 minutes


 (keep the nests intact). Strain off excess oil. 4.Add the blended sauce to


 the pasta in the skillet and fry over moderate heat for about 3 minutes,


 scraping the bottom of the pan to prevent sticking. Cover and cook over low


 heat, adding the remaining stock a little at a time to prevent sticking,


 until the pasta is just cooked through, 5 to 8 minutes. 5.Transfer to a


 serving  dish, sprinkle with the cheese and serve with the avocado and


 limes. 4 first course servings.


 


 CHILE-HEADS DIGEST V2 #267


 


 From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe


 Archive, http://www.erols.com/hosey.