SOMEN NOODLES AND CRAB CURRY

Rice noodles from Japan this time (Somen), tossed with crab curry, was the special dish of last week at Chez Nistorescu :). Somen noodles are very delicate, especially the ones made out of rice flour (used on this recipe), so require 3-4minutes cooking time only. For the sauce I used fresh crab meat (claws only), from my local fish market, but you can use canned crab if you want. After cooking the noodles as indicated on the package, rinse them with cold water and set them aside. In a saute pan, heat up 4 tbsp of canola oil, then add a small chopped onion, saute it until becomes clear, at this point add 4 tbsp of curry powder (Mild) and stir it up. Once the powder turns brown add 1 1/2 cups of milk and mix together over small flame. Once the sauce starting to boil, add the crab meat (1lb), 2 oz of frozen corn, 2 oz of frozen green peas and a diced small size red bell pepper. Cook the sauce for ten more minutes, then set aside, add the noodles and mixed them together, sprinkle with fresh chopped cilantro and you are ready to enjoy a beautiful dish. We had a bottle of 2007 Grüner Veltliner, Gaisberg , Weingut Allram.Fermented and aged in stainless steel, this Gruner is flawless and lovely, with a fresh, green juicy spice note (white pepper) and a very clear and fresh. If you make this dish at home please let me know.

CALAMARATA

Hanging out at my local Market I came to some fresh NZ cockles, I got a couple of dozens, and I already picture in my mind what's for dinner.

I also got a bag of this pasta I never used before, called Calamarata, which looks similar to cut calamari tubes and goes great with seafood .

You need about 25 minutes, which are going to be highly rewarded, by the satisfaction of enjoying this dish.

For four people, you need one bag of pasta (1lb)

2 dz cockles

1 bunch of broccolini or broccoli rabe

3 cloves of chopped garlic

4 oz of chopped dry hot sopressata or dry spicy chorizo

olive oil salt & pepper

While boiling a gallon of water, for the pasta, rinse the cockles well, and let them under running cold water .

In a large pan, heat up some olive oil, add the chopped garlic and chopped broccolini, then saute them together for a couple of minutes.

Once the greens are getting softer, add finely chopped sopressata and the cockles, and cooked them for 5 minutes, adding a cup of hot water, from the pasta.

Remove the pasta from the water, and transfer it to the cooking pan, add salt and pepper according to your taste, and mixed them together over reduced flame, keep stirring for few more minutes.

Once the pasta looks done, remove it from the stove, let it rest for a minute, then serve it.

A nice bottle of Falanghina or Greco di Tufo, will be the right compliment for this dish.

NO CHEESE PLEASE!

Enjoy it .