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Penne with Curry
Ingredients for 4 servings: 
350 gr penne pasta
2 tsp curry
1 Tbsp flour
2 dl broth
100 ml fresh cream
one small cucumber
one small onion
2 Tbsp olive oil
salt
Preparation:
Heat oil in saucepan. Place finely chopped onions in oil and add a teaspoon
of water and a pinch of salt. Cook until onions become transparent.
Now add the curry and while stirring constantly slowly add the flour.
Pour in the broth and let boil on low heat for about 15 minutes, stirring
frequently. Then remove from heat and let cool. Cook the penne until
al dente in boiling salted water. Place penne in a large serving dish
and mix with fresh cream. Let cool at room temperature. Peel the cucumber
and dice into small cubes. Just before serving, add curry sauce to the
penne mixing well. Sprinkle with the cucumber cubes and serve.
Spaghetti alla Creola (Creole Spaghetti)
Ingredients for 4 servings: 
500 gr shrimp (can be substituted with crab meat or boneless cod fish
filet)
2 Tbsp olive oil
200 gr ripe tomato pulp
1 tsp pepper
2 tsp curry
1 wine glass full of bourbon
400 gr spaghetti
salt
200-250 ml of fresh cream
a handful of grated parmesan cheese
Preparation:
Clean the shrimp well and place in a large saucepan with the olive
oil and the tomato pulp. Stirring constantly, add the pepper and curry,
then pour in the glass of bourbon and continue cooking on a low heat.
In the meantime, boil a large pot of water for the spaghetti. Once
it starts boiling, add some salt, and put spaghetti in. When the spaghetti
is al dente, drain the water and place it in a pot with the fresh
cream and grated cheese mixing well but carefully. Now pour the hot
tomato shrimp (or fish) sauce over the spaghetti, mix and serve hot.
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