recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
large garlic cloves, minced
1/2 cup finely chopped onion
a pinch of dried hot red pepper flakes
1/4 teaspoon dried thyme, crumbled
1 tablespoon olive oil
2 red bell peppers, sliced thin (about 2 cups)
2/3 cup chicken broth
1 tablespoon unsalted butter
2 tablespoons finely chopped fresh basil leaves
fresh lemon juice to taste
1/2 pound fettuccine
freshly grated Parmesan as an accompaniment
pan with olive oil cook the garlic, onion, red
pepper flakes, thyme, and salt and pepper to
taste over moderately low heat.
Stir until the onion is softened and then add
the bell peppers and the broth. Simmer the mixture,
covered, for 10 minutes, or until the peppers
are very soft.
a blender purée the mixture until it is smooth,
return it to the pan and add the butter.
in the basil and the lemon juice. Adjust seasoning
if necessary. Keep the sauce warm.
a saucepan of boiling salted water cook the
fettuccine until it is al dente, drain
it well, and transfer it to a serving bowl.
the sauce, toss the pasta well, and serve with