Chinese Cabbage Soup
Chinese Cabbage Soup
Yield: 4 servings
1/2 ounce dried shrimp
1/2 ounce cellophane noodles (fen szu)
1 (2 pound) Chinese cabbage
1/2 pound lean pork loin or shoulder
2 Tbsplard or vegetable oil
1 tps soy sauce
1 thin slice ginger
3 cups boiling water
1 tablespoon salt
1 tablespoon sherry
Wash dried shrimp; drain
Soak in hot water
Soak cellophane noodles separately in hot water for 15 min
Separate leaves of cabbage; wash & drain
Stack leaves together & slit into halves lengthwise, then cut into 2-inch long sections
Slice pork thinly across the grain
Heat lard or oil in saucepan
Add pork slices & stir fry until whitish in color
Add dried shrimp with their soaking water, drained cellophane noodles, soy sauce, ginger, boiling water & salt
Bring to boil again
Add cabbage & cook over medium heat for 20 min
Just before serving add sherry & bring to a boil again
Spaghetti All’Aglio E Olio
Spaghetti all’Aglio e Olio (Spaghetti with Garlic and Oil)
This dish comes from Campania, Italy
The flavor of the olive oil is what makes this dish, so use the finest extra virgin olive oil
1 pound spaghetti
2/3 cup olive oil
3 large cloves garlic, crushed
Salt, to taste
Pepper, to taste
Cook spaghetti in plenty of boiling, salted water, with a dash of olive oil
Heat olive oil with cloves of garlic but do not let the garlic brown
Warm oil gently to release the flavor of the garlic
When spaghetti is cooked, drain it and transfer to a warm serving bowl
Pour over the oil and garlic and toss the spaghetti well
Serve immediately
Zeppoli
Zeppoli
2 eggs
1 cup all-purpose flour
1 cup ricotta
Pinch of salt
2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/4 teaspoon vanilla extract
Confectioners’ sugar
Beat all ingredients gently to combine
Heat oil to 375 deg F and drop batter in by tablespoonsful
Fry for 3 to 4 minutes
They will turn over in the oil by themselves
Drain on paper bags or paper towels, then roll in confectioners’ sugar
Makes 4 to 6 servings