In article ,
"David Hare-Scott" wrote:

Billy wrote:
(Orecchiette [Little Ears] With) Zucchini And Tomato

Bel Mondo restaurant, Sydney
Servings: 4 - 6
Preparation Time: 30 minutes

2 Leeks, cleaned and cut into Rounds
2 clove Garlic, minced
2 Or 3 medium zucchini, cut Into 1/2 cm semi-circles
1 Tbsp extra virgin olive oil
120 grams of tomato sauce (original recipe recommends: 600 g Tomatoes,
ripe, chopped

This substitution could make a huge difference depending on what is in the
tomato sauce.

Oh, I knooow.

Easy Vodka Sauce

Ingredients Edit and Save
Original recipe makes 10 servings Change Servings

€ 1/2 cup butter
€ 1 onion, diced
€ 1 cup vodka
€ 2 (28 ounce) cans crushed tomatoes
(Oy, make that 2 lbs of fresh tomatoes :O)
€ 1 pint heavy cream
Directions
1. In a skillet over medium heat, saute onion in butter until
slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix
in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and
cook for another 30 minutes.
-----

like the original said, 1 1/3 lbs tomatoes. I then make adjustments
according to what I'm going to serve it on, i.e. Bolognese Sauce,
Marinara Sauce, Putanesca Sauce, or just plain, puréed tomatoes (I'm not
fussy about skins and seeds.). I'm sure any of these would work fine
with the Orecchiette and Zucchini above, and for soaking up with bread
afterwards. Then all you need is a fresh dinner salad, a bottle of wine,
and interesting dinner guests.

2 tsp of dried parsley (original recipe recommends: 1 Handful
flat-leaf parsley Roughly chopped)

I can see that I should have vetted the recipe first. Use only the
freshest ingredients that you have for best effect, and that goes for
the leeks, garlic, zucchini, and the tomatoes as well.

This substitution is weird. What is the point of dried parsley?

Flavor.

1 dash pepper
---

200 grams of whole wheat orrecchiete or other short pasta
1 tsp sea salt

I was shown how to cook by a Frenchman who, strangely enough, thought
that cooking with salt was a crutch, and that properly seasoned, most
meals didn't require salt. We never have salt on the table, and rarely
use it in the kitchen (usually to sweat cucumbers).

--

Grated Parmesan or pecorino to taste (30 grams)


Fry the leeks, garlic and zucchini in the olive oil for half a minute.
Add the tomatoes and simmer for 8-10 minutes.

Meanwhile, fill a large pot with water and bring to the boil, add the
pasta and cook until al dente.

Add the parsley to the tomato mixture and season.
Toss it with the cooked and drained pasta and serve with the grated
cheese.

Any pasta left over is perfect for lunch the next day.

Buuuuuuurp! Yep ;O)

Sounds excellent.

Aren't you going to translate from those gram thingies to real measurements
though?

150 grams + 454 grams (600 grams) is approximately 1 1/3 lbs or
0.094483827 stone.

454 grams = 1 lb, or 0.071428571 stone. I mean, why use 454 grams, or
0.071428571 stone, when you can just use 1 pound?

English Measure is really very simple
It is 5,280 ft. to the mile, not that complicated 1000 meters to a
kilometer. I might also mention that a mile is bigger than that puny
little kilometer (We'er number one!). I mean, if you wanted to know how
many feet in 4 miles, it is obvious that it is 21,120 feet, where as, if
you wanted to know haw many meters there were in 4 kilometers, not
everyone would come up with the number 4000!

A meter is 100 centimeters, about 40 inches, or 1 yard, 4 inches.
Yards are very simple to use with 3 feet to the yard, and 12 inches to
the foot, and the inch is divided, for your easy use, into 8/8ths of an
inch.

It gets even worse ;O) 1 gram of water, is essentially 1 milliliter of
water under normal room conditions (Yes, confusing, I know.). If you
have a a 1000 grams of water (1 kilogram), you have a 1000 milliliters
of water, which is to say, a liter. The horror of 2 ideas in your mind
at the same time. Mon dieu, it can be a real nightmare.

It's all very confusing when you're used to 16 ounces to a pint, and 2
pints to a quart, and 4 quarts to a gallon which is 0.13368056 cubic
feet, here in the U.S.

I just don't see how the metric system will ever catch on.

David

Again, the simplest approach to summer squash is to sauté them in butter
with about 1 Tbl. of shallots, and add small handful of chopped parsley
that has only seconds before been picked from the garden (you neighbor's
if necessary) a minute before you serve. Season to taste with parmesan.

Bon Appétit
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