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| Pasta Fries |
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At Rapallo, we always have bowls of pasta fries lining the bar. Crunchy and salty, they make a great accompaniment to aperitivi and drinks. Serve them with sandwiches or hamburgers-instead of French fries or potato chips. Made in large batches, pasta fries can be frozen and reheated in minutes in the oven. |
| In a large pot of rapidly
boiling salted water, cook the pasta until tender. Drain the
pasta well and toss with a little olive oil to prevent sticking. Heat the vegetable oil in a small saucepan to 350°F or until a small piece of bread starts to bubble a few seconds after being dropped into the oil. Fry just enough pasta to fit comfortably in the pan until it is golden brown. Lift the pasta out of the oil with a slotted spoon and drain on paper towels. Repeat until all the pasta is fried. If the pasta has stuck together, rub it in between towels to break up the clumps. Put the pasta in a bowl, sprinkle with Parmesan cheese and serve warm or at room temperature. Makes 7 cups. |