It’s potluck week at I♥CC. We can make any recipe from our current IHCC chef Curtis Stone, or any of our previous IHCC chefs! I decided to cook
Ribbon Noodles with Tarragon for ICC
I like the anise flavour of tarragon. The second serving I took to work.
Ribbon Noodles with Tarragon for I♥CC
Yield: 2 servings
Recipe from Curtis Stone for ribbon noodles with tarragon
- 200 grams dried ribbon noodles; Bandnudeln 8 mm< *
- 12 gram Butter
- 2 generously heaped teaspoons fresh tarragon leaves; coarsely chopped
- Sea salt and freshly ground black pepper
modified from Ulrike Westphal inspired by:
- Bring a large pot of salted water to a boil over high heat. Add the band noodles and cook, stirring often to prevent the pasta from sticking together, for about 9 – 11 minutes, until tender but still firm to the bite. Drain, reserving 2 tablespoons of the pasta water.
- In a large sauté pan over medium heat, stir the butter and the reserved cooking water until the butter melts. Add the pasta with tarragon and toss to coat. Season the fettuccine to taste with salt and pepper.
- Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate.
total time: 30 minutes
preparation time: 12 minutes
cooking/baking time: 9 – 11 minutes
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
For all other great April Potluck! recipes visit the I heart cooking clubs site
more recipes form Curtis Stone
more recipes and entries in English
Zorra from Kochtopf created a new monthly event: breadbakingday.
The theme for the 1st round: bread with herbs.
A great collection of bread recipes 03.11.2019 ** can be found at SpittonExtra 03.11.2019 **. Andrew asked for bread recipes 03.11.2019 ** for the 4 edition of Waiter there’s something in my …. 03.11.2019 **. There are recipes with sage, tarragon, basil, rosemary und thyme. Since my tarragon recovered from slug attack, it’s our favourite herb at the moment. So my contribution for this event is
Buttermilk Tarragon Bread
A delicious bread with a slight anise flavour. My family asked me to bake it again.
||REZKONV-Recipe – RezkonvSuite v1.4
||Buttermilk Tarragon bread
||Flour Type 550
||Edited *RK* 06/20/2007 by
Remove leaves from stalks and chop. Combine 3 tablespoons flour, yeast and buttermilk in a bowl to a batter and let stand for about 15 minutes until the first bubbles are coming up.
Add remaining ingredients including the tarragon and knead thoroughly. Then let rest in a warm place for 30 minutes, until the volume increased.
Knead again and shape to a round loaf and proof in a floured proofing basket until the dough slowly returns a gently made fingerprint.
Place in preheated 250 °C oven. After 10 minutes reduce heat to 200 °C and bake for further 25 minutes until the internal temperature has reached at least 90 °C.
Remove from oven and cool on a wire rack.
** 03.11.2019 http://spittoonextra.biz/bread_recipes_waiter_theres_so/; http://spittoonextra.biz/ now defunct