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Recipe Name: Angel Hair Pasta With Ancho Chile Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Pasta Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Ancho chiles, stems seeds
and veins removed
2 1/2 Cup(s) Chicken stock or water
2 Whole cloves
1 Clove garlic, coarsely
chopped
1/8 Teaspoon(s) Cumin seeds
Salt
1/4 Cup(s) Vegetable oil
4 Ounce(s) Angel hair pasta or very
fine vermicelli
preferably in nests or
skeins
1/3 Cup(s) Finely grated queso anejo or
Romano cheese
Avocado slices
Quartered limes
Directions:
Date: Wed, 13 Mar 1996 14:12:50 -0500 (EST) From: Hazel Slone
<hslone@freenet.columbus.oh.us> Subject: D. Kennedy recipes in Food &
Wine ANGEL HAIR PASTA WITH ANCHO CHILE SAUCE (Sopa Seca de Fideo con
Chile Ancho) From "Libro di Cocina" by Jules Gouffe, pub. in Mexico in
1893 1.In a nonreactive medium saucepan, cover the chiles with water
and simmer for 5 minutes. Remove from heat and let soak until soft, 5
more minutes. Drain. 2.Pour 1/4 cup of the chicken stock into the
blender, add the cloves, garlic and cumin seeds and blend until
smooth. Season with salt. Add 1 more cup of the stock and the
drained chiles, a few at a time, and blend until smooth, adding more
stock if necessary. 3.Heat the oil in a large heavy saucepan. Add the
pasta and fry, turning, until it has turned a deep golden color, about
3 minutes (keep the nests intact). Strain off excess oil. 4.Add the
blended sauce to the pasta in the skillet and fry over moderate heat
for about 3 minutes, scraping the bottom of the pan to prevent
sticking. Cover and cook over low heat, adding the remaining stock a
little at a time to prevent sticking, until the pasta is just cooked
through, 5 to 8 minutes. 5.Transfer to a serving dish, sprinkle with
the cheese and serve with the avocado and limes. 4 first course
servings. CHILE-HEADS DIGEST V2 #267 From the Chile-Heads recipe
list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 370
Calories From Fat: 215
Total Fat: 24.7g
Cholesterol: 11.6mg
Sodium: 381.4mg
Potassium: 483.1mg
Carbohydrates: 32.1g
Fiber: 6.7g
Sugar: 1.5g
Protein: 9.3g


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