Another tasty dish - Seafood Pasta using EMBA Skillet
We have found a real benefit of the EMBA cast iron skillet, is heat control.
The cast iron absorbs the heat and transfers heat evenly over the cooking area. This means any slight variation in gas pressure does not affect the cooking temperature.
Perfect combination when you want a fairly low cooking temperature for fish & pasta.
This dish is so easy to prepare. It has 4 roasted peppers, one finely chopped onion & 2 cloves of garlic. These were put through the blender with a little olive oil.
This mixture was then reduced in the EMBA skillet & chunks of cod, muscles, prawns & squid rings were added. After 5 minutes we added part boiled pasta & left to simmer for a further 10 minutes with foil over to retain the residual moisture.
Finally we added a pinch of salt & pepper to taste. Served with Crusty bread. It was lovely.
- Paul Henley