Friday, 10 July 2009

Jo Mazotti

My all time favourite pasta dish - I have served this to many people including Colin Wilson, the author, and still enjoy it myself on many occasions! 1/4 Cup Butter 2 Pounds Pork Tenderloin -- minced 8 Large Onions -- chopped 8 Cloves Garlic -- chopped 400 Grams Tomato Paste 2 Cups Dry White Wine And Water 1 Bunch Celery -- chopped 1 Can Onion Soup 8 Large Green Peppers -- finely chopped 1 Pound Mushrooms -- sliced Mixed Herbs -- to taste Salt And Pepper -- to taste 1 1/2 Pounds Cheddar -- diced 500 Grams Shell Pasta Wine, Red -- to moisten Fry pork, onions and garlic until onions are transparent. Add celery and peppers and saute until soft. Add mushrooms and saute for 1 minute. Add soups, water or water and wine, herbs and seasonings and remove from heat. Boil noodles until cooked but firm - cook in a multi server if possible. Add drained noodles and cheese to the vegtable and pork mixture and cook 20 minutes in a pressure cooker or 1 hour on top of stove or 20 minutes in the microwave on medium high - stir well throughout the cooking to stop burning. MAY BE PREPARED THE DAY BEFORE - IF SO REHEAT IN THE MICROWAVE AND ADD EXTRA WINE TO MOISTEN - TEST SEASONING. Serving Ideas : Garlic bread, green salad, red wine. NOTES : Use herbs such as oregano, marjoram,basil - condensed tomato soup may be used - 3 cans instead of tomato paste although the flavour is not the same. Celery soup may replace the onion soup for a more distinctive flavour.

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