Recipe - Angel Hair Pasta With Ancho Chile Sauce

4 Ancho chiles; stems, seeds
and veins removed
2 One half cup Chicken stock or water
2 Whole cloves
1 Clove garlic; coarsely
chopped
1/8 teaspoon Cumin seeds
Salt
One fourth cup Vegetable oil
4 ounce Angel hair pasta or very
fine vermicelli;
preferably in nests or
skeins
1/3 cup Finely grated queso anejo or
Romano cheese
Avocado slices
Quartered limes

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 One fourth 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.

CHILEHEADS DIGEST V2 #267

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