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Ingredients
- 2 cups Garofalo (or penne, spiral or small shaped pasta)
- 1 cup reserves starch water from cooking pasta
- 2 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1 ¼ pounds (600 grams or 22 ounces) Pollock or Cod fillets, cut into thick strips about 3 cm each
- 5 tablespoons flour
- 3 garlic cloves, finely chopped
- 2 -3 tablespoons olive oil
- 8 chicken thighs, with skin and bones
- salt and pepper
- olive oil for the Dutch oven
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 slices of smoked ham (or bacon) chopped
- 1 teaspoon cumin
- 1 pinch (about 20 threads) of crumbled saffron threads
- 1 teaspoon of sweet paprika
- 1 red or green pepper, chopped
- 2 cups of chicken stock
- 1 1/2 cups of chopped canned tomatoes
- 1 cup of long grain rice
- Garnish with:
- handful chopped fresh parsley
- ½ cup defrosted frozen peas
- ¼ cup roasted red pepper strips
- 3 tablespoons olive oil, divided
- 8 ounces (1 cup) bowtie pasta
- 3 tablespoons butter, divided
- 1 garlic clove, minced
- 1/4 cup grated parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup apple cider
- 1/2 cup real maple syrup
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh sage, finely chopped
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