The snow is abating somewhat, so that means more time for culinary and professional pursuits. Barbara had an inspired night two days ago, based on reading the March issue of the Vegetarian Times, I taught class last night (so no cooking — mediocre catered supper), and I had fun with lunch today, so those will be my posts.
Her interpretation of the Vegetarian Times recipes was very exciting. While I was finishing grading papers, she prepared two dishes. One was a Roasted Apple, Miso & Tahini-Dressed Salad, the other, Roasted Cauliflower with a Lemony Brown Butter.
Both dishes were terrific!
Today for lunch I went back to my simple Italian roots for a little vitamin B-12 therapy and my favorite not-quite-vegan savory flavors. The dish was Bucatini with Anchovy, Rosemary, and Garlic:
- half a branch of fresh rosemary, stripping the leaves off
- 3 small garlic cloves
- one salted anchovy, filleted and cleaned to two fillets
- 1 Tbsp. grated fresh breadcrumbs
- 140 g. Bucatini
- salt, cracked pepper, olive oil
Chop finely the rosemary leaves, garlic, and anchovies, while the pasta cooks in salted water. Heat 2-3 Tbs. of olive oil in a sauté pan on low heat. Add the chopped anchovies and herbs, coking slowly until the anchovies melt and the garlic is tender. Add the bread crumbs and sauté until lightly browned.
When cooked al dente, drain the pasta, reserving 1/2 cup of pasta water. Add Bucatini to the sauté pan, along with the pasta water, and heat until water is mostly evaporated and the sauce blends and coats the pasta. Add more olive oil and crushed black pepper. Serve in a monster pasta bowl, along with glasses of 2007 Collio Malvasia from Friuli. If you have it, garnish the pasta with some roasted sweet peppers, marinated in olive oil and capers. Buon appetito.