I made jalapeno noodles. They have become a regular addition to my noodle-making repertoire. The intensity of the jalapenos acts as a flavorful foil for rich sauces. I started the sauce with cabbage, soffrito, and minced mortadella. I made a pistachio stock with salt-roasted pistachios, water, and soy sauce. I puréed them together and strained the mixture. The result was an intense pistachio stock. I added it to the soffrito and cooked the ingredients together until the cabbage was tender. I finished the sauce with a spoonful of prepared horseradish. I cooked the noodles and glazed them in the sauce. I finished the bowls of noodles with grated salt-roasted pistachios.
About the Author
