Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ YOU CAN BUY an­cho chill­ies whole at spe­cialty delis as well as on­line spice shops and Mex­i­can or gourmet food stores. + BE­FORE CHOP­PING the dried chill­ies, re­move the hard woody stem. + TO COOK the pasta for the pork, place the pap­pardelle in a large saucepan of salted boil­ing wa­ter for 8– 10 min­utes or un­til al dente. Drain and di­vide be­tween serv­ing dishes. + AN­CHO CHILLI bar­be­cue sauce makes a great mari­nade or side sauce for ribs, chicken and beef. Keep it re­frig­er­ated for up to two months. + SMOKED PA­PRIKA is sim­i­lar to sweet pa­prika, but dried in wood ovens, which gives it a sub­tle smoky

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