No episode of new blog posts takes place here without some reference to the latest pasta dishes. Here are three recent ones I wanted to share.
Spaghetti with Broccoli Rabe
Barbara won’t eat bitter greens, so I make this just for me. Preparation is straightforward:
- trim Broccoli Rabe, discarding thickest part of the stems and bad leaves
- blanch the Rabe in boiling, salted water for just 2-3 minutes, at most
- heat 3 Tbs. olive oil in a pan. dry and then sauté the greens with some chopped garlic and cooked chickpeas
- cook the spaghetti to al dente
- add spaghetti to the pan with the greens, add freshly grated Pecorino, mix well, and serve with more olive oil and a glass of white wine from Campania — in this case, Aliseo from Reale in Tramonti, on the Amalfi Coast. The grapes are Falanghina, Pepella, and Biancolella
La Dolda Artisan Pasta
We recently discovered a small but elegant shop in Lexington, MA. The owner is Italian, and he makes excellent artisanal pasta, both fresh and dried. We bought some to take home, and the first one we tried was the Spinach Radiatore, which I made with a simple sauce of zucchini and garlic, finished with Calabrian Pecorino. It was very good, and was nicely matched with a 2018 La Staffa Verdicchio from the Marche.
Whole Wheat Orzo Pasta Salad
Last week I did my Wine 101 Seminar for my alma mater, and it was delivered online successfully. Two of my friends joined me at home for the event that evening, so I made a pasta salad that we could enjoy while tasting. There was no recipe, but I chose to (1) grill onions, zucchini, and eggplant, (2) chop them all up, (3) add them to the cooked pasta, (4) fillet a few peeled plum tomatoes, and (5) mix them all together, along with cubes of Feta cheese for those who wanted it. Olive oil, salt, and pepper completed the dish. The dish paired well with both white and red wines.