A simple question, but why cook pasta in one pot and the sauce in another? Some chefs seem to finish pasta by folding it into a sauce, but since most pastas (especially dry) only need only a short hit of moisture/heat, why not marry them earlier?
If you make a nice clam sauce, for example, why not simmer/prepare the noodles in that same sauce where they might absorb more flavors, rather than match them at the last minute? Contrast is a valid point.
I ask because I saw a recipe for lasagne where they said to not bother with boiling the noodles... they'd cook and get moist. So it got me thinking outside the box.
Dipping crusty bread into an over easy egg is a divine, last minute merger. But merging an egg and bread before cooking delivers an also-delish french toast.
Updated 6 months ago | 4
Updated 16 days ago | 28
Updated 4 months ago | 2
Updated 3 months ago | 14
Updated 3 days ago | 12