Tuesday, February 1, 2011

Pasta with Baby Tomatoes and Ginger

Let me start this post with a shout out to a place named "Gast" here in Munich: Thanks for coming up with this meal and for applying the live cooking concept!
Some weeks ago I enjoyed the following pasta dish at Gast. The recipe of this I have created as an interpretation of what I have been "shown" by the chef that day. Here it is:

250g baby tomatoes
1 table spoon ground ginger
1/3 cup fresh cream
1 table spoon chopped mint leaves
500g spaghetti, tagliatelle or similar pasta

Chop the baby tomatoes (save any juices) and stir fry them in some melted butter (no, do not substitute it with evil margarine or olive oil or whatever!). When they're hot add the freshly ground ginger. If the tomato chopping has produced juices, add them now.

Gast doesn't do that, but it has proven to be good: Add about 1/3 cup of fresh cream.
Finally, add the mint leaves and some salt and pepper according to your taste

Serve on some fresh pasta with Parmesan if you like

Here's a tip for grinding the ginger: Go to Muji's or any other well equipped kitchen supplier and spend five bucks on a ginger grinder - it produces a wonderfully creamy paste when grinding the ginger that no western cool will come up with!

No comments:

Post a Comment