Curried Spaghetti Recipe - Spaghetti Al Curry
As curry is not one of those things one associates with Italian cooking. It does appear, often in recipes designed to excite the passions of the diners.
- Serves: 4 persons
- 1medium-sized onion
- 2tablespoons butter (unsalted)
- 1tablespoon parsley (finely minced)
- 1tablespoon celery (finely minced)
- Dash of salt
- 1dried bay leaf (crumbled)
- ¼cup flour
- 1cup broth
- 2-3 tablespoons cream
- 1cup of meat or fish (diced, see suggestions below)
- ¾pound (380 g) spaghetti
Step 1Finely mince a medium-sized onion and heat it over a medium flame with two tablespoons of unsalted butter, stirring with a wooden spoon and making sure that it wilts without coloring at all; after a few minutes add a tablespoon each finely minced parsley and celery and continue cooking over the same low flame; after ten minutes more add two healthy pinches of salt and a crumbled dried bay leaf.
Step 2Continue stirring briskly, and add a quarter cup (25 g) of flour followed by a heaping tablespoon of the best curry powder .
Step 3Continue working the mixture over a low flame until you obtain a fairly dense paste, into which you should slowly stir a cup (250 ml) of simmering broth. You will obtain a slightly lumpy cream that you should simmer for a half hour before removing from the fire and filter through a finely woven cheesecloth to remove the various fibers.
Step 4Return the filtered sauce to the fire, and stir in 2-3 tablespoons of heavy cream (or milk, if you prefer), and, if you want, a little lemon juice. The sauce is done, and will be a light yellow, creamy, and tend to form a skin as it cools (stir to remove the skin). As it's cooking you can add, if you want, diced chicken, pork, or veal, or crustaceans, lobster meat, or shrimp, which will add a pleasingly erotic touch. Figure a half pound for two, and shell and devein the shrimp if that's what you select.
Step 5While the sauce is simmering, select the pasta: Spaghetti will work well, as will other thinner flat varieties. You won't want penne or thick maccheroni here. Cook the pasta, a half pound for two, in abundant salted water, and drain it while it's still rather al dente. Return it to the pasta pot, pour the curry sauce over it, and cook, stirring with a spoon, until the sauce is evenly distributed and the pasta is done.
Step 6Serve hot!