Dear Diary:
Ingredients: 1
small yellow onion, chopped 1 tbsp
.
dry white wine 1 / 3 cup blanched almonds (past boiling water for three minutes to remove the skin and soften)
6 oz tofu 1 tbsp. white miso paste
1 1 / 2 cups soy milk
salt to taste 1 pinch ground nutmeg 1 pinch
cayenne pepper 1 package Fetuccinni
2 tablespoons chopped fresh parsley
Procedure:
Heat oil in a skillet over medium heat. Add the onion, cover and cook without browning until the onion is tender (5 to 7 minutes). Add wine and set aside.
Finely grind almonds in a blender or food processor. Add the onion mixture until it has the texture of a puree. Add the tofu and miso in a food processor until blended. Add 1 cup soy milk and salt, nutmeg and pepper and process until smooth. Slowly add as much remaining soy milk as needed until desired consistency. Pour this sauce
in a saucepan and heat to a simmer. Season as you go and test heating and cooking to adjust the seasoning. Keep the sauce warm until the pasta is ready.
Cook noodles in large pot of boiling salted water until al dente (tip: add salt to water until it is boiling, because if you add from the beginning, take long to cook), about 10 minutes. Drain well and place in a bowl to serve. Add the sauce.
Sprinkle with parsley and serve hot. Makes 4 servings
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