Hey folks, today I have something slightly special for you.
It’s a weekend bonus recipe, like I used to do, only rather more refined. It’s a rich and creamy linguine that’s a lot like a korma in some respects but, instead of heavily spiced it’s highly spicy, fairly fruity and just a little bit bright and floral.
Sounds good, right? Well, there’s a catch.
This special dish was a spur of the moment creation thought up when a rare chilli I’d long been after wound up falling into my clutches fresh and in dire need of use. It uses the bhut jolokia orange copenhagen chilli.
Hey all. This month I wanted to re-explore the idea of mixing culinary cultures
so you can, should you want, consider the following recipe to be inspired by
may’s fruit risotto.
The link is tenuous at best, however, since the only thing these dishes really
have in common is that they’re both part-italian fusion foods. The risotto was a
fruity rice dish with japanese, moroccan and peruvian influences, while today’s
penne a la arrabiata is a more chinese take on a classic tomato-based pasta one.
Because I was looking at recipes and thinking about making a hotter version with
more interesting chillies when I realised that all the posher arrabiata sauces
added in red wine.
By swapping that out for a (rather cheaper) red wine vinegar and adding in a
little extra sugar, suddenly we have the beginnings of a tart yet sweet sweet
and sour. Which, of course, paves the way for us to use one of the few dried
chillies that are popular in chinese cooking.