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Mood	Inspired
Age	44
Gender	Male
Zodiac	Sagittarius
Location
Country	Italy
Status	Married
Occupation	production planner
Mobile Phone	Nokia 6131
Joined	19-11-2007
M9 Profession	Alchemist
Last Online	05-09-2008
Forum Posts	0

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melmex59
claudiocolella	benvenuti nel mio sito!
maker532	..
maker532	cool but look at my cook book Summer Roll From: Episode 10 of Bittman Takes on America's Chefs Chef: Charles Phan Makes: 8 rolls, 4 to 8 servings Time: about 1 hour Charles's "super lean, super clean" summer roll is the classic, with one variation: the addition of aioli (a trick his mother learned working with French people in Saigon), which adds both flavor and moisture. You can consider it an optional restaurant fillip, especially since the Peanut Dipping Sauce achieves the same results, and in spades. The basic guidelines: Don't overfill (as Charles says, "This isn't a burrito"), and wrap as tightly as you can really squish the thing as you roll; this is a technique that will come to you quickly. Use any leftover meat you have for the filling, or omit it entirely. 8 (10-inch) sheets rice paper 2 to 3 cups tender lettuce, like Boston, washed, dried, and torn 8 tablespoons (1/2 recipe) Aioli (page 244) 2 cups cooked rice vermicelli (see sidebar, page 45) 16 to 24 small slices roast pork, or leftover roast chicken 24 small fresh mint sprigs 16 shrimp, peeled, poached, and cut in half the long way Peanut Dipping Sauce (page 247) 1. Have all the ingredients ready before you start to roll (you can make the peanut sauce after you make the rolls, if you like). Set a large pot of water on the stove and heat it until it is steaming, not boiling. Set a damp towel on a counter; dip a sheet of rice paper about one-third of the way into the water for about 2 seconds. Turn it and dip the remaining section of the rice paper and lay it on the towel. 2. Serve right away, or store the rolls, lightly covered and refrigerated, for up to 2 hours if you like. Cut straight across each roll to make 2 or 3 pieces, then serve with Peanut Dipping Sauce. Book Cover This recipe and more available in the companion book: How to Cook Everything: Bittman Takes on America's Chefs Cloth, April 2005 Buy Book Button
Anjelique	Grazie!

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