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Roasted Garlic Asian
Pesto
Shrimp Wontons in Broth
Roasted Whole Pesto
Poussin
Shanghai
Pesto Noodles with Chinese Sausage
Dominique Macquet's
Roasted Garlic Asian Pesto Ravioli
WINE NOTES
Hofstatter: Sweet grass and
citrus nose. Moderate mouthfeel. Crisp with a medium-long finish.
Pinot Nero: Cardinal red with orange reflections. Flavors of
ripe cherry and earthy tea, with a finish reminiscent of hazelnuts.
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Shanghai Pesto
Noodles with Chinese Sausage
Serves 4
- 4 Chinese sausage or other sweet sausage,
cut into 1/2-inch slices on the bias
- 1/2 pound sliced shiitake mushrooms
- 1/2 cup white wine
- 1/2 cup chicken stock
- 1/2 cup tomatoes concasse*
- 1 pound blanched Shanghai or other egg
noodles
- 1 cup Roasted Garlic Asian Pesto
- Kosher salt and freshly ground black pepper
- Grapeseed or canola oil to cook
In a wok or sauté pan coated lightly with oil on medium-high heat,
add the sausages and sauté, 2 minutes. Add shiitakes and continue
sautéing for 3 minutes. Deglaze with wine and reduce by 50%. Add
chicken stock, tomatoes, noodles and Roasted Garlic Asian Pesto and
season. Check for flavor and serve.
Tomatoes concasse: Seed & pulp separated from flesh. Flesh gets cut
into 1/2-inch dice, pulp & seeds can be reserved for later use or
discarded.
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