Sunday, 7 April 2019

Pan Seared Salmon with Creamy Thyme, Lemon, Garlic and Wine Sauce

Dear Readers, it has been a very very very eventful year for me so far both in terms of personal and professional fronts. Things have been keeping me on toes for a while now. And amidst all this I was also moving from the previous rented apartment to my very own house. Getting a house is a very big milestone. And past one week has been super hectic due to all the moving and setting up of the new space. The plumbers, carpenters, electricians, cleaners etc are dropping in so frequently and randomly that my house feels like it is a busy highway instead of a home.  But now I have become used to them. Like a family we all coexist in the same space happily ever after. They mind their own business while I mind mine.

It was actually a good week to move in with Holi (festival of colors) falling in the week. It gave us a nice opportunity to mingle with the few families who have moved in the premises as well. So far around 20 families are there. So the Holi celebrations started with Holika Dahan on Wednesday evening, a day before Holi. According to Hindu mythology, Holika sister of demon king Hiranyakashipu, was sent by the king to kill his own son Prahlad, as he had opposed his fathers evil desires. Holika had a magical shawl which could protect her from any fire. So the king instructed his sister to sit in the fire with his son so as to kill him. But as she did that, the wind blew away the shawl from her and covered Prahlad. Thus Holika was burnt alive and Prahlad was saved. This ritual basically marks the victory of good over evil.

So on Wednesday night all of us gathered in the parking area where the Holika was lit. All the ladies participated in the puja and the guys helped. After this there was an introduction session. So all of us introduced ourselves. It was a fun session, where senior citizens took the cake with their funny quips and statements. We retired to our homes with a promised to return next day for playing Holi.

The Holi day was a great respite for me, as for one whole day I didn't have to see the face of any workers in my house. Life almost felt as if it was back to normal. My apartment is on the tenth floor hence it almost serves as a vantage point to check out whatever happens below. I am not very fond of the idea of getting all colourful and wet. The last time I played proper Holi was probably in standard 9. So this time when the plan was to meet for Holi, I was not very inclined towards it.  Till 11.30 AM I saw only a couple of ladies and mostly kids playing below. So I was very happy that I can safely skip it. But woe behold the society people came to invite door to door when the turn out was low. Eventually we went down. But honestly, the next half hour was pretty much fun

I felt that the house truly becomes yours when you do something in the house that you absolutely love. And nothing can be a bigger love for me than cooking. The first experimental dish in the new kitchen and now the house seems to be more mine than ever. The possibilities are infinite and the journey is endless. Hope and wish to continue in the same spirit in the coming days.

One of my friends knows about my passion for cooking. And he himself being a master at this art gave me the most unique gift for homecoming. A large portion of Salmon and a ton of fresh Italian and Thai herbs. I don't know how he thought of it, but this was the most amazing gift I could have wished for. I knew for the next few days I had to make something to do justice to these ingredients and I was totally tempted to try out something I have never done before. Thus began a series of 3 experiments all of which turned out amazing.  I am posting one of them here today.

The ingredient list might look long but the dish takes under 15 minutes to cook. And you can always add or take away a few of the ingredients here and there as long as the basic flavour quotient remains same.

Preparation Time : 10 minutes
Marination Time: 40 minutes  
Cooking Time: 15 minutes
  • Salmon - 200 gm
  • Thyme - 1 sprig
  • Garlic - 12-15 cloves
  • Bird's Eye Chilli / Fresh Red Chilli - 2 chopped
  • Lemon - 1/4
  • Pepper - 1 & 1/2 tsp , freshly ground
  • White Wine - 1/2 cup
  • Butter - 50 gm or more
  • Full cream Milk / Fresh cream - 1/4 cup
  • Garlic Chives (optional) - 2 sprig 
  • Refined Oil
  • Salt & Sugar as per taste


1.  Wash and dry the Salmon Fillets. I made four pieces from the 200 gm of fish.

2.  For marination, take a bowl and place the salmon fillets. Add 2 tsp of white wine, 1/2 tsp of ground pepper, 1 chopped red chilli, coarsely pounded garlic, 1 tsp lemon juice, 1 tsp chopped garlic chives(optional) and a pinch of salt. Fold all the ingredients in to coat the fish properly. Put it in the refrigerator to marinate.

3. Take a skillet, put it on medium heat and lightly drizzle it with refined oil. When the oil starts sizzling add the butter. Once the butter begins to melt, shake off the marinade from the fillets and lay the salmon skin side down. With a spatula press the fish to the pan for 15-20 seconds, to sear the bottom and avoid edge curling. 

4. Add the thyme sprig on one side of the skillet and douse it in the melted butter.

5. Now reduce the heat and allow the fillets to cook on the sides for 4-5 mins (depending on the thickness of the fillet this might vary) and allowing the edges to caramelise into a golden hue.  

6. Flip the fillet and tilt the pan if required and spoon the butter into the fillets. Continue cooking and basting the fillets with butter for a couple of minutes.

7. When the fish is nearly cooked, add the marinade into the butter and cook it for a couple of minutes. 

8. Add wine at this stage to de-glaze the skillet. 

9. Add the milk. Here you can also add fresh cream if you want to make the sauce more creamy. Or you can also lightly fry half a spoon of white flour and then add milk. It will also make a thick sauce. I wanted to keep the consistency a little runny so just used milk. 

10. Add rest of the ground pepper, salt and sugar to taste. Add the garlic chives as it cooks. Add some lemon zest. Cook for a couple of more minutes and switch off the flame. 

Place the salmon fillets on a warm plate and pour the creamy sauce over. Serve immediately. Happy eating!

Sunday, 6 January 2019

Doi Potol ( Pointed Gourd in Yogurt Sauce)

Happy new year dear readers. The last year passed away so quickly and so many positive things happened that I feel really grateful to God and the people around me who have been a constant source of support and inspiration. I usually don't make any resolutions because I don't want myself to be limited to certain boundary. My things usually evolve as and when they come up. This way it works better for me I have seen.

I ushered my new year in Mumbai this time with my relatives. It was both a work and pleasure trip. And for the first time I stayed in the Parel area which is like a niche area in Mumbai now. Many big shot businessmen and showbiz people stay around so it was a different experience this time around. I had left Mumbai around 7 years ago and so much has changed since then so it was good to be back for a weekend. 

I did a lot of cooking on Jan 1st so I guess I will continue the same stint year long. Moreover had some amazing New York cheesecakes and quiches from a very quaint bakery around, sat at the Worli seaface at night watching the city lights, fed a hoard of seagulls by the beach, experienced cold Mumbai mornings and basically spent a lot of time talking and catching up. So it was a very different new year this time but it was a very fulfilling one at that.

The weekend was thus supposed to be a relaxing one and wanted to make something easy and quick.
This is a rather easy take on the traditional Doi Potol with just a handful of ingredients. On those days when you feel lazy and still want to eat something different you can try this out.

Preparation Time: 10 minutes  
Cooking Time: 10 minutes
Cuisine: Bengali

  • Potol/ Pointed Gourd - 6
  • Dahi/ Yogurt - 4 tablespoons
  • Fresh Coconut - 2 teaspoon grated
  • Mustard Powder - 2 teaspoons
  • Cardamom - 2
  • Green Chilli - 2
  • Turmeric Powder
  • Red Chilli powder 
  • Mustard Oil
  • Salt & Sugar as per taste


1.  Wash the pointed gourd.  Take the top off from each end and peel the skin alternatively.  Make three fish scale shaped slit on each side
2. Fry the pointed gourd for a few minutes each side and keep aside. Don't discard the oil.

3. Take a baking dish/ microwave safe dish and place the pointed gourds in it. Add enough water to submerge the gourds. Microwave for 4 minutes.

Note: if you dont have microwave, just take a kadhai and add ample water and cook the gourds in same way for about 10 minutes until they are a little soft. 

4. Make a paste with yogurt, mustard powder, grated coconut,  turmeric, red chilli powder, salt, sugar, cardamom. Add a few tea spoon of water to make a proper paste.

5. Heat the remaining oil. Add the paste and slitted green chillis. Cook for 2 minutes on medium flame. 

6. Add the cooked gourds into the sauce and coat it well. Cook for 5 to 6 minutes on medium flame, turning the gourds multiple times, without cover to maintain the green color of the gourds.You can keep less gravy than what I did as per your choice.

Serve it with any flatbread or rice.

Tuesday, 25 December 2018

Christmas Chicken in Sweet Lime & Rum Sauce

It's been more than a year since my last post and I have been missing this space to say the least. But ya several personal and professional commitments kept me busy all this while and now I am again trying to post a new recipe today.

Its Christmas and probably the time of the year I love the most. I feel like a kid when I see all this Christmas trees and lights and decor.

Usually at this time of the year I am on vacations off to Kolkata my hometown. But due to some other things I had to spend the Christmas in town. I was feeling a bit down about it since I was going to be alone at home that too on Christmas week. But so far I must say its the blessing of the season that it has turned out to be a rather eventful week for me.

We started off with the Secret Santa celebrations last Friday. In case you dont know what is a Secret Santa, its basically a celebration that office guys do wherein you need to pick up a random chit having the name of any of your colleague and you will become the Secret Santa for that person for the next whole week. So in that week you may give your chosen colleague small gifts or chocolates or make them do some fun task like singing or acting etc. and in the last day of the Secret Santa week you give a nice gift to them and reveal the Santa's name. So it has been a super duper fun week so far. Finding clues to get to those chocolates your Santa has left you is the most nail biting event ever! And finally just before Christmas I got a nice pair of earphones from my Santa which made my Christmas a lot more merrier. The celebrations would continue till the end of the year however.

Since I was full of Christmas spirit from the morning I decided to do some impromptu cooking in the kitchen to celebrate the occasion. Christmas means rum, the spirit to the festivities. I had this bottle of rum languishing in my pantry which I had got from Panchgani. I decided to make use of it and make it a fun rum day.

So started off the day by baking some yummy Chocolate, Rum and raisin cupcakes. They smelled heavenly when freshly got out of the oven. My breakfast was thus sorted. Then came the lunch part. I did a quick inventory round up as to understand what can be my possible recipes. When I am happy I always experiment with food. My happiness is directly proportional to good food for sure. So I decided to make a nice mixed noodles and for the side I wanted to make something festive with Chicken. I wanted to make an orange chicken but I didn't have any so the next best thing I could have my hands on were these sweetlimes which I hadn't eaten yet. A quick google search didnt yield any recipes so I decided to make something on my own. And I am glad I did because the flavor of the sweetlime is as enticing as an orange and a good alternate too. All in all it turned out to be a great dish so I decided to share the same with you.

Its an easy breezy recipe with not too many ingredients. I will be posting the recipe of the mixed noodles in another post and link it back.

Preparation Time: 10 minutes
Marination Time : 60 minutesCooking Time: 20 minutes
Serves: 2
  • Chicken - 250 gm
  • Sweetlime / Mosambi - 1 (1/2 cup juice)
  • Rum - 1/4th cup
  • Tomato  - 1 medium
  • Ginger paste - 1 tsp
  • Garlic - 12- 15 cloves
  • Green chilli - 2
  • Fresh Ground Black pepper - 1/2 tsp
  • Cornflour - 1 tsp
  • Red chilli powder - 1/4 th tbsp
  • Sugar as per taste
  • Salt as per taste
  • Butter - 1 tbsp
  • Refined Oil - 2 tbsp


1. Juice the sweetlime, it should be at least half a cup. Make sure you are discarding all the seeds.
You can add a little flesh from the sweetlime in the juice. Keep it in the refrigerator till you are ready to cook.

2. Wash and drain off any excess water form the chicken. Cut it in small cubes of maximum 2 inch pieces and keep in a mixing bowl

3. Bruise the garlic and the green chilli with a mortar and pestle and make a coarse paste. Add this to the chicken. Add the fresh ginger paste and 1/2 a teaspoon salt.

4. Add half of the rum to the chicken. Toss everything together to mix it well. Marinate for an hour.

5. Meanwhile prepare the tomato puree. In a grinder grind the tomato and 1 tsp of sugar together to a smooth paste.  It should be about 5 tbsp, even if you have a bit more it wont be a problem as we are going to reduce it while cooking.

6. Take out the marinated chicken and add 1/2 tsp of cornflour to it and give it a nice toss to coat it well

7. Heat oil in a wok. When the oil is hot add in the marinated chicken. In medium flame fry the chicken for about 4-5 minutes to take off the extra water and the chicken becomes white from pink

8. Add 1/2 tsp cornflour to the tomato puree and add it to the chicken. Add the red chilli powder at this stage. The chicken will cook in the juice of the tomato. If required add a bit of water but not too much to make it runny. Adjust the salt and sugar level. Cook till the gravy starts to thicken and water is all gone.

9. Melt the butter and add it to the chicken. Add the coarsely grounded black pepper and the sweetlime juice. Deglaze the wokand let it simmer to thicken the gravy. Adjust the salt and sugar at this stage as well.

10. You can add grated sweetlime rind at this stage. This is optional.

11. Add rest of the rum and give it a good stir and make sure the gravy sticks to the chicken. Switch off the flame.

Plate it and garnish it with sesame seeds and sweetlime skins. Serve it with fried rice or noodles.

Hope this recipe brightens up your festive season. Wish you all a Merry Christmas!

Monday, 18 December 2017

Mushroom & Broccoli Savory Muffin

The holiday season is already here and I am feeling very festive. I took a leave for two weeks and wanted to really have a laid back end of the year. Movies, baking, cooking, shopping and decorating are the major activities I am indulging into. I never knew baking could be so much fun despite being messy :P. 

Yes I am quite messy with the kitchen when I am baking. Still need to get the hang of the stuffs and do things systematically. Its usually the recipe sheet lying on one corner, newspaper laid out for straining the flour, mixing bowl, chopping board and ladles and whiskers , well the list is never ending. But still I'm in love with baking.

From the time I got the microwave I was planning on baking something savory, muffins to be precise. I wanted to bake something with my favorite veggies, but getting a good recipe was the main task. Then one i really liked which had mushrooms. Read it here. But then I tweaked it and added all the veggies I wanted or had in pantry. I wanted to add spinach but unfortunately it wasn't available in the house and I was lazy to go out and get it.

Find the recipe below. Hope you enjoy reading it as much as I enjoyed making it!

Preparation Time: 20 minutes  
Baking Time: 20 minutes
Serves: 5 muffin
Cuisine: English

  • Mushroom - 5 , finely chopped(filling), 1 - sliced (garnish)
  • Broccoli - 3-4 florets finely chopped
  • Zucchini - 4 gm, finely chopped
  • Garlic - 5 fat cloves finely chopped
  • Butter - 1 tbsp
  • Flour - 1 cup
  • Baking Powder - 1 tsp
  • Cheese cube - 1
  • Milk - 90 ml
  • Egg - 1
  • Refined oil - 30 ml
  • Salt as per taste
1. Finely chop the mushroom, zucchini, broccoli, garlic. Keep some fine slices of mushroom aside for garnish. Take a pan and add the butter. When it sizzles add the chopped vegetables and saute till the raw smell is gone. You can add a pinch of salt just to cook the veggies faster. Make sure the broccoli retain its vibrant green color. Keep it aside.

2. Mix the flour and baking powder. I strained the flour before mixing. Grate the cheese and fold in. I kept 1/4th of the cube for garnish.

3. Mix the wet elements (oil, milk, egg) and whisk them in medium speed to make a uniform mixture. Add the wet mixture into the dry mixture and fold in. Adjust the salt level. Add the sauteed vegetables and mix well to make a thick batter.

4. Preheat oven to 180°C or 350°F. I used silicon muffin moulds. Grease the inside of the muffin cups with a little butter and use a ladle to pour in the batter into each mould. Make sure you leave enough space in the mould for the muffin to rise and take shape.Garnish the top with mushroom slices and grated cheese.

5. Bake for 15-20 minutes in convection mode in the pre heated microwave. The muffins will be done when you insert a toothpick and it comes out clean.

Enjoy your muffins with green coriander sauce or any sauce of your liking.

Sunday, 3 December 2017

Chola Shaaker Ghonto (Chana saag / Chickpea green medley)

Winter is here and everything is already so beautiful. Winter is a time for going on a gastronomic frenzy as the produce you get at this time of the year are simply so fresh, flavorful and tasty. 

I am having a gala time in my kitchen exploring many new dishes, adding new dimensions to existing traditional dishes, creating fusion of Bengali and Marathi cuisine, its just too much fun! 

When I am alone I usually avoid preparing leafy vegetables as its a hell lot of hard work to clean them. At the same time I just love the greens. Give me any leafy vegetables and I am a happy person. But the amount of hard work deters me every time. This time since mom is visiting me, I dared to try out a number of leafy vegetables. Chola shaak or Chole ka saag or Harbhara is such a thing.

Mom says, I have had chola shaak as a kid. But by seeing the shaag I couldn't recollect. Only when I tasted it did I remember that I indeed had tasted it earlier. Usually other years we get the whole bush of Chola Shaak along with the green chola, but I didn't notice chola shaak being sold. The chola shaak which has chickpeas are not suitable for this preparation as the leafs are dry and hard. The shaak which is just sold separately needs to be picked for this recipe.

Actually I went overdrive with this leafy vegetable thing due to my colleagues who would bring different greens every day to lunch. Maharashtrian saak recipe usually has shenga or peanuts in it which I totally love but never tried making myself. So this time I thought lets make it the Marathi way. But then mom wasn't too confident neither did I have the time to look up in net. Hence we mutually agreed to do it the old Bengali way with fish. I had some good potions of Rohu in my pantry too so everything fell into place.

Once the dish was made and I tasted it, it revived a good lot of childhood memories. The earthy flavor of Chickpea greens really is out of the world. It goes very well with steamed rice alone. I finished my whole rice just with this and didn't even touch the other dishes. Do try this simple yet tasty preparation if you happen to get these leafy vegetable anywhere near you.

Preparation Time: 60 minutes or more 
Cooking Time: 15 minutes
Serves: 4
Cuisine: Bengali

  • Chola Shaak/ Chikpea greens/ Harbhara - 1/2 kg
  • Green Chilli - 3-4
  • Jeera / Cumin whole - 1 tsp
  • Turmeric as required
  • Salt as per taste
  • Refined Oil/ Mustard Oil - 2 tbsp
  • Fish - 250 gm (Rohu  curry cut (peti) / Shoal fish head)

1. Cleaning the shaak:  This is the most important, tricky and time consuming part of the preparation. You need to separate the leaves from the stalk as soon as you get it from market. Because if you keep it in fridge it will wilt and become difficult to separate the leaves from the stalk. 

Pic Courtesey : Internet
Separate the soft leaves and soft stalks from the hard stalk. Now wash the leaves. I usually take a big strainer and keep it inside a bigger vessel. Then I fill the strainer with the shaag and let the water run over it. The water accumulates inside the bigger vessel. And now you can dip the strainer two three times inside that water so that your shaag is clean and less water is consumed for cleaning.
2.  clean and marinate the fish/fish head in salt and turmeric for about 10-15 minutes. Fry them in mustard oil and keep aside.

3.  Heat a pan and add mustard oil. When its hot enough temper it with cumin and split green chillies. When the cumin is fragrant add the washed shaag. Add turmeric and fold in. 

4. The shaag will sweat and start reducing. Cook till all the water is evaporated. Adjust the salt.

5. Add the fried fish. With the spatula break the fish as small as you can and mix well with the Shaag.

Note: The dish can be prepared without fish as well. Fish is just to add an extra flavour to the already flavourful greens.

Serve it with steamed rice and daal.

Sunday, 19 November 2017

Penne Pasta in Pink/White Sauce

My Journey with Pasta has been a bitter sweet one and dates back to the time when we were kids. Pasta wasnt a fad back then. I remember we used to call them simple macaroni. And whenever mom would prepare it or mention it I would go meh! Rubbery white things with no taste what so ever and looking like a snail, how appetizing can it be to a 5 year old.

That impression of pasta had stayed back in the mind somewhere. So when the world was going ga ga over pastas I hardly had any interest. Then came the time when I finally decided to give the Sunfeast ready to cook pasta a try. I was told the white sauce one was good. And guess what I was greeted with the same macaroni shaped pasta. After staring at them for a whole minute I thought fine lets give it a try. And I loved the result. Creamy, buttery soft pasta. Thats probably the first time I felt good about this particular dish.

A lot of time passed in between, and my pasta pangs were only limited to the ready to cook pasta. Until recently when a group of friends went to Sundarban hotel beside the Osho Commune in Koregaon Park, Pune. It was a veg restaurant and we sat in the open seating space. There was an assortment of various cuisines and we decided to go for Italian. It was thin crust pizza with all the works and 'pink' pasta. That was the first time I ever came to know that something as a pink pasta also exists. It was a custom order -"Load it with all the vegetables you have with a pink sauce". I was curious for the outcome and finally when it arrived it looked gorgeous. The sauce looked coral coloured and the greens of zucchini and broccoli gave it a contrasting hue. About the taste I can only say, I had never tasted anything so heavenly in Italian before.

That dish made me totally fall in love with pasta and was also the main inspiration behind me trying the following recipe for the first time. And i was pretty happy with the outcome. Have a look!

Preparation Time: 15 minutes  
Cooking Time: 30 minutes
Serves: 2
Cuisine: Italian


Pasta & Vegetables:
  • Penne Pasta or any Pasta - 1 and 1/2 cup
  • Zucchini - 1/2 cup chopped
  • Brocoli - 1/2 cup chopped
  • Mushroom - 1/2 cup chopped
  • Salt as per taste
  • Refined Oil/ Olive Oil
  • Butter - 1 tsp
  • Garlic - 7-8 cloves finely chopped

White/Pink Sauce
  • Tomato  - 1 medium made into paste
  • Milk - 1 cup (250 ml)
  • Fresh Cream - 2 tbsp
  • Corn Flour - 1 tbsp
  • Garlic - 1 clove (minced)
  • Black Pepper - 10-12 (ground coarsely)
  • Paprika or Red Chilli Flakes - 1/2 tsp
  • Dried Oregano or optional(or pizza seasoning) - 1/2 tsp
  • Butter - 1 tbsp
  • Sugar as per taste
  • Salt as per taste

1. Boil the raw pasta according to the instructions given on the package or you can follow the following instructions : Take about 8-10 cups of water in a deep bottomed pan. Bring it to boil and when its boiling add the raw pasta and add 1/2 tsp of salt and 1 tsp of refined oil. Boil the pasta until al-dente (having a slight bite and not very soft). Ideally the pasta should be cooked for 11 minutes stirring occasionally. to check if he pasta is cooked lift one pasta in the fork and take a bite. If its slightly firm but breaking then its properly cooked. If its too hard to bite then it needs more cooking.

Note: You can use whole wheat pasta to make it healthier and kid friendly 

2. Transfer the cooked pasta to a large colander and drain the water. Run cold water over the pasta to stop the cooking process. Sprinkle a little oil and toss the pasta. Keep aside

3.  Heat 2 tsp of oil in a skillet and add the broccoli. Add a pinch of salt to make it cook faster. Toss the broccoli and cook till its crunchy but cooked. It will take around 2-3 minutes with lid on. Keep it aside

Note: Since Broccoli is harder than either of Zucchini and Mushroom hence I sauteed them separately.

4.  In the same skillet, add about 2 tsp butter and let it heat. Add the chopped garlic and saute for 2-3 minutes till fragrant. Toss in the mushroom and Zucchini and fold in. Cook for about 2-3 minutes and both Mushroom and Zucchini will start wilting. Add the cooked broccoli. Saute all of it for a minute and turn off the heat. Dont put a lid on at this stage as the enclosed steam might impact the vibrant green of the veggies. 

Note: If you are using shrimp, this is he stage to add. Make sure you have selected tiny shrimps.  Clean and devein the shrimp. Toss in the raw shrimp while sauting the vegetables. It will get cooked in the same heat and will not loose the flavor or become rubbery. Add a little more butter if u want to enhance the flavor

5. Take two table spoon of butter in a pan. When its sizzling add two cloves of finely chopped garlic. Saute for 1-2 minutes. Add the tomato paste at this stage and saute till the raw smell goes off. Then add the cornflour. If you are using any white pasta mix you can add 1 tbsp of it at this stage. Add full cream milk and keep stirring till it thickens. Add a tbsp of fresh cream and fold in. Add the ground black pepper, oregano/pizza seasoning and chilli flakes at this stage and mix everything. Adjust the salt and sugar level at this stage.

6. Add the cooked pasta and vegetables and fold in everything. Cook for 2-3 minutes until the pasta sauce coats the pasta and vegetables uniformly.

Dish out the pasta into a pasta plate, give a slight drizzle of virgin olive oil and serve hot.

Pasta Pointers:

  • Pasta should be prepared just before serving it.
  • Pasta needs a lot of water and a deep bottomed pot. Trying to cook pasta in a shallow pan and less water will make them stick together. Always follow cooking instructions on the pasta packet for best result.
  •  Adding salt to the water makes pasta taste better by bringing out the natural flavor of the pasta.
  • Drain the pasta immediately when it has reached correct firmness. This will stop the cooking process
  • The Italians way is to toss pasta with just enough sauce to coat it, not make a gravy of it

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