FareShare Gazette -- November 2007 Recipes

Name: FareShare Gazette -- November 2007 Recipes
Ingredients: 3/4 cup Extra Virgin Olive Oil; 1/4 cup Almond Butter; 1 pinch Red Pepper; 1/2 cup Freshly Grated Parmesan Cheese; 5 cup All Purpose Flour; 1 tablespoon Salt; 2 cup Cold Unsalted Butter; 1 tablespoon Champagne Vinegar; 3/4 cup Ice Water; 2 tablespoon Honey; 2 tablespoon Extra Virgin Olive Oil; 1 tablespoon Garlic; 1 cup Extra Rich Chicken Stock; 3 tablespoon Butter; 1 pound Cooked Pasta Or Gnocchi; 2 cup Cold Water; 6 cup Rye Flour; 1 teaspoon Active Dry Yeast; 4 cup Warm Water; 5 1/2 cup Rye Flour; 5 1/2 cup All Purpose Flour; 2 tablespoon Salt; 1/4 cup Warm Water; 1 1/2 teaspoon Active Dry Yeast; 2 cup Bread Flour; 1 1/2 teaspoon Salt; 1 tablespoon Sugar; 1 tablespoon Olive Oil; 9 ounce Warm Water; 1 teaspoon Active Dry Yeast

FareShare Gazette -- November 2007 Recipes is a home-style recipe made with Extra Virgin Olive Oil, Almond Butter, Crushed Red Pepper, Freshly Grated Parmesan Cheese, All Purpose Flour, and Salt.

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Ingredients

3/4 cup
1/4 cup
1 pinch
1/2 cup

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Method (preview)

1
In a pot of salted boiling water, cook the pasta until al dente; drain, reserving 3/4 cup of the cooking water.
2
Meanwhile, in a small skillet, heat 1/2 cup of the olive oil until shimmering.

Fry the sage leaves over moderate heat, turning occasionally, until crisp.

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