A great pasta dish for any occasion:
Soak the walnuts in boiling hot water, skin, blanch (scald) again and dry.
Heat the oil in a wok and fry the nuts in it over a mild heat until they turn a light yellow color. Remove and set aside.
Leaving a tiny bit of oil in the wok, pour in the sugar and let it melt as the heat rises. When it takes on a brown color, quickly fold in the nuts so that they are evenly covered with a layer of sugar. On a board form and with chopsticks (Attention…. HOT.
* On 21 Apr 97, Rene Gagnaux wrote to me via:
Rg> Hello Karl-Heinz
Hello Rene
Does this mean you are looking for new fish recipes
[…]
Rg> Mmmhhh…
It makes me happy to see how your mouth is watering
Just ignore
Rg> Title: Flageolets with cream […]
Title: Veal liver on cheese ginger noodles Categories: Cheese, Meat, Veal, Brussels sprouts, Pasta Yield: 4 servings
Cook the Brussels sprouts in salted water until not quite tender and quench in iced water. Then sauté in butter and season.
Make the pasta “al dente” and also quench.
Fry the calf’s liver on both sides in oil and butter not quite done, season with salt and pepper.
Cut all the grapes in half and remove the seeds from the red ones. For the sauce, glaze the grapes in a little sugar and butter and add the veal stock, thickening slightly if necessary.
Cut the calf’s liver, season with salt and pepper.
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