kitchen 1540
a kcal9 investigation tonight at the "fresh grocer" is sponsored by stater brothers. sandra: time right now for our "fresh grocer" tony tantillo. today "tony's table" is at the peninsula beverly hills where chef david cottony is showing us
his duck and pasta dish. we are going to do a duck pasta. we heat up the pan slowly. i like to use garlic well that has slivered garlic inside. a little bit of shallot and then we take a little bit of this. we take our pasta and dump it in
to our pasta cooker. when it starts, lysing, we can add chili flake to this and add some spice and then this is free and blanched and this will get some more color to this as well. we have the garlic and we sliver it and it brings out more the sugars we add the sun-dried
tomatoes and chicken stock going in and deglaze the pan. we take some cheese and we had our olive oil and butter. pasta goes in, what i'd like to do is take it out so i have have a little bit of water because the starch water helps it. if you want a copy of the recipe
it will be there for you. i gotta tell you, i'm going in and i'm going indeed.
Comments
Post a Comment