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Fusilli with Mead-Marinated Veggies by "The Fermenting Gorma" (Published in the October 1996 Brews and News) The Chinese say the second greatest virtue is patience. Here is a special for mead makers who are steeped in Eastern tradition-waiting for their mead to evolve. Marinated Vegetables: to prepare: carrots, zucchini, and egg plant need to be cut julienne style. Green beans are already the right shape. In a sauce pan, lightly fry veggies in extra virgin olive oil until al dente. Drain, pack in a jar, fill to cover with mead. Seal lid and store in cool area for about three months. Three months later: Drain veggies, blot with paper towels, add to sauce pan. Add 3 tablespoons red wine vinegar, 1\4 cup vegetable oil, 1 teaspoon fresh chopped garlic, 1 tablespoon chopped mint and black pepper. Heat for 10 minutes. In another sauce pan, boil 1 pound fusilli pasta. Drain when done, toss with veggies-can be served hot or refrigerated. Remember to call me 1\2 hour before it's ready. Back to The Roost || Brew Recipes || Brews & News |
