Sometimes I take the easy route — not often, but tonight was one occasion. Supper was a simple affair: Bobby Flay’s version of a Grilled Asparagus Panzanella Salad and some leftover spaghetti enlivened with a few fresh vegetables and legumes. I had downloaded one of Bobby Flay’s cookbooks to my iPad awhile ago, but had not looked at it in some time. Last night I decided to upgrade from iOS 5 directly to iOS 7.0.2 on my old iPad, and while I was testing things out after the upgrade, I ran across the recipe. Tonight, after Sarah and the grandsons left, I decided to make it, since I had all the ingredients. Below is the Internet version of what was in the cookbook. One adaptation: I used one yellow heirloom tomato and one fresh San Marzano from the farmer’s market, instead of the cherry tomatoes.
The other dish was pasta. Barbara had made a good whole wheat spaghetti dish last night, with just garlic, parsley and oil, and we had about a pint left over. To fill out the dish, I first sautéed a chopped celery stalk and one diced leek in olive oil with salt and pepper. As the leek was beginning to brown, I added a 1/4 cup of white wine and cooked it down almost completely, then added a handful of Cavolo Nero (already boiled and chopped), plus about a cup of Chef Paul’s black-eyed peas in broth with a little tomato and cooked kale. With all the vegetables simmering away in the sauté pan, I threw in the leftover spaghetti and a couple of tablespoons of olive oil, heated it all up and served.
Red wine or white would work with this meal. You also know I am predominantly a red-wine guy. However, variety is the spice of life, so I selected another of Jan D’Amore’s gems, a Lazio Occhipinti wine made from red Aleatico grapes — but vinified as a white wine (vinificato in bianco). The wine is appropriately named Alter Ego. Unusual, bright, and delicious — also a good counterpoint to all the vinegar in the Panzanella.