There's a reason some classics stay classic forever.
In New York City. Most of his dishes have been passed down from his grandmother: tortellini en brodo, tagliatelle with bolognese sauce, and hand-cut chicken breast with artichokes."Water washes away the natural flavor of the pasta," says Wendy,"while stock—preferably vegetable and beef adds considerable flavor to any pasta dish, even if you serve simply with fresh butter and cheese.
"As it soaks, the milk helps both tenderize and add moisture," says Chef Wendy."This also works well when cooking turkey."When you rinse, you wash away the starches. And the sauce won't adhere well to the pasta."Alternatively, finish cooking the pasta in the sauce, with a bit of the reserved pasta-cooking water" says Brian Theis, cookbook author The Infinite Feast: How to Host the Ones You Love, and chef and food blogger at The Infinite Feast. theinfinitefeast.
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