1 : lb Capellini or thin spaghetti
1/4 : c Olive oil
3 : pt Cherry tomatoes, washed
2 : Garlic cloves
pn : pn Red pepper flakes
1 : ts Oregano leaf
1/2 : c Pitted & sliced olives
-(Italian, : -(Italian, Greek, or canned)
1/2 : c Grated Parmesan cheese
1 : lb Angel hair pasta
1/2 : lb Lump crabmeat
1/2 : lb Fresh spinach; chopped
1/3 : c Pignoli nuts (pine nuts)
1 : -(up to)
3 : Cloves garlic (crushed)
1/2 : c Butter (or margarine)
1/2 : c Broth (fish broth or weak
-chicken : -chicken broth with 2 tsp.
0: *Use Grated Raw Potato Starter Remove cardamom seeds from pods and crush in mortar or place in small plastic bag and use rolling pin
1: Flatten the ball of dough
2: Sprinkle crushed seeds over surface and knead until evenly distributed through the dough
3: Divide in twelve pieces and shape as desired for muffin tins
4: They can be made into a plain ball and then, after the top is generously buttered, cut deeply with a Kaiser cutter or slashed with a deep cross in the top with sharp knife or scissors
5: They are also nice made up in brioche shape
6: Cut off about 1/4 of the dough and make a tiny ball to place firmly on top of the larger ball before brushing all over with butter
7: When light, bake for about 25 minutes in oven preheated to 350
8: About 5 minutes before the end of the baking period brush the tops of the rolls with the egg yolk and cream beaten together
9: Bake to a golden, glossy brown
10: These rolls are perfect for serving with a chilled fresh fruit salad and whipped cheese spread
11: From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett From Gemini's MASSIVE MealMaster collection at www
12: synapse
13: com/~gemini