Sunday, June 28, 2009
Oven Dried Tomatoes with Green Tea Noodles
I adapted this dish from a recipe in Biba's Italy by Biba Caggiano. The version in her book is from the Hotel Hassler in Rome, by chef Paolo Londero. His has shrimp, we but just had ours with the tomatoes. I plucked about 8 baby roma's from the garden, cut them in half and then in half again, and dried them in the oven at 250 degrees for two and a half hours before dinner.
About half an hour before dinner I made Egg Pasta with the addition of 2 TB of Japanese green tea, that I ground into a powder in my spice grinder.
While cutting the pasta, I put water on to boil.
When I got done cutting the pasta I chopped up a clove of garlic and tossed it and some crushed red pepper in some olive oil, and then added the dried tomatoes. A dash of salt, a splash of white wine vinegar, about a tablespoon of butter and some chopped parsley finished the sauce. I cooked the fresh pasta for about two minutes before it was al dente and then tossed the pasta with the sauce and served with Parmigiano Reggiano. The dried tomatoes were bursting with flavor.