Experiments in Cooking: Penne in Thai Spice

 

Penne in Seven Spice

Staying in residence, with the Upper Hall shut for the vacation, I have had the opportunity to nurture my interest in cooking and experiment a little with preparations.

I have always liked Continental preparations, especially those involving Pasta, but have never made anything with, say, Penne or Fusili myself back in Delhi. So, the other day, given the high protein content of Penne, I went for a packet and thought of trying to prepare a dish in the evening. The first time was not that good because of the Penne being slightly undercooked.

The next time to offset the blandness (though white sauce would have been really good maybe) and to cook it well, I thought of trying this dish: Penne with Thai Seven Spice. A simple but tasty dish.

So what is Thai Seven Spice? For those who don’t know, it is just a mixture of the following ingredients: Salt, Chilli Powder (12%) (Chilli Pepper, Cumin, Salt, Oregano, Garlic), Dried Garlic, Ginger (6%), Ground Coriander (6%), Dried Lemon Peel (5%), Cumin, Ground Cinnamon (Cassia), Dried Chillies (4%), White Pepper, Sugar, Dried Onion, Star Anise, Ground Green Peppercorns, Dried Jalapeno Chillies, Cayenne Pepper (this is for Schwartz’ product; copied and pasted). Heating the Penne in water for around 7 minutes, and then putting the spice (including broth or coconut milk would not be bad), and reheating for around 5 gives a good aroma. Thereafter, one MAY add a little cream (by this time, the Penne and spice should be nicely cooked) and other add-ons (people say saffron is good) and cook for a few minutes. And it’s done.

Not a bad one to taste and an interesting combination. Desi-fication. Rather Thai-fication of an Italian staple.

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