Basil Infused Fettuccine with Bok Choy and Crab Meat Sauce
- 1 1/2 cups all-purpose flour
- 4 eggs
- 3 tablespoons water
- 1 teaspoon salt, plus extra for bok choy
- 1/4 cup chopped basil leaves
- 1 teaspoon olive oil, plus 2 tablespoons, plus 3 tablespoons
- 2 cups roughly chopped bok choy
- 2 green tomatoes, roughly chopped
- 1/3 cup chopped bacon
- 1 clove garlic, minced
- Freshly ground black pepper
- 1 cup white wine
- 6 ounces crab meat
- 1 bunch fresh arugula, roughly chopped
Preheat oven to 400 degrees F.
To make the fettuccine, put flour on a cutting board, making a well in the center of the flour. Put the eggs, water, salt, basil, and 1 teaspoon oil in the well. Slowly incorporate flour to well until you have a sticky ball of dough. Add more flour, if necessary. Start the kneading process by using the balls of your hands-working the dough until all ingredients are mixed well and dough is dry to the touch.
Divide the pasta in 4 pieces, flatten each piece about 3 by 2 inches, or a thumb nail thickness. Set the pasta machine on the highest setting and put the dough through the machine 3 times a setting until you get to the second to lowest setting at which time you will put the fettuccine cutter on the pasta machine. Run your sheets through the cutter, making fettuccine. Place the cut fettuccine on a well-floured sheet and let it chill in the refrigerator.
To make the braised bok choy, in a heat resistant pan, put the bok choy, 2 tablespoons of olive oil, salt and freshly ground black pepper, to taste. Cover with tin foil and put in the oven for 30 minutes.
To make the sauce, start with a deep saute pan on mid-high heat. Add 3 tablespoons of olive oil, green tomatoes, and bacon saute until bacon is brown along with the garlic. Add the white wine and stir. Meanwhile, have a large pot of well-salted water on the boil, and cook the pasta for 2 minutes. Next add the braised bok choy, crabmeat, and pasta to the bacon and tomato mixture. Stir in fresh arugala and plate. If pasta seems dry, add a drizzle of olive oil.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2003, Ralph Pallarino, All Rights Reserved