[CH] Hot Tomato Recipe
T. Matthew Evans (matt.evans@ce.gatech.edu)
Tue, 14 Aug 2001 09:11:23 -0400
Hi All --
I posted a recipe a week or two ago for canned hot tomatoes. I opened my
first jar last night for dinner -- sweet and hot with a very nice, round,
full-mouth heat from the lips to the back of the throat. So, I thought that
I would pass along a use for these tomatoes in case any of you decide to can
some of these beauties....
Orecchiette with Tomatoes, Chiles, Smoked Chicken, and Spinach (Imperial)
1 T olive oil
1 shallot, sliced thin
1/2 to 3/4 lb. diced smoked chicken (I didn't really measure)
1/4 cup dry red wine
1 pint canned hot tomatoes
2 handfuls washed, stemmed spinach
1/2 lb. orecchiette
asiago cheese
Saute shallot in oil until beginning to turn golden, add chicken and heat
through. Deglaze with wine and reduce. Add tomatoes and warm through. Add
spinach and cooked pasta and heat until spinach is wilted and pasta starch
slightly thickens sauce. Serve with asiago on top. By the way, when I
build a pasta in a saute pan like this, I season in layers with S&P mix.
That is, each time I add a new ingredient, I add just enough salt and pepper
for that particular ingredient. Typically, I still need to adjust prior to
moving the dish to the table. Please see below for metric equivalents.
Orecchiette with Tomatoes, Chiles, Smoked Chicken, and Spinach (metric)
15 mL olive oil
1.37 shallot, sliced thin
225 to 350 g diced smoked chicken (I didn't really measure)
60 mL dry red wine
475 mL canned hot tomatoes
1.84 handfuls washed, stemmed spinach
225 g orecchiette
asiago cheese
Please note -- 1.37 metric shallots = 1 Imperial shallot and 0.92 metric
handful = 1 Imperial handful.
Matt