Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 4 Servings
Total Time (median): 0 : 40 Active Time: 0 : 40
US/Metric: [convert to metric]
Ingredients
Preparation
The following are from the April 1996 issue of Food & Wine in an article by Diane Kennedy. from "Libro di Cocina" by Jules Gouffe, pub. in Mexico in 1893 4 first-course servings 1.In a nonreactive medium saucepan, cover the chiles with water and simmer for 5 minutes. Remove from the 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. Posted to CHILE-HEADS DIGEST by Judy Howle on May 23, 1998
