I leave Saturday to spend 2 weeks in Italy visiting the family. And all you get is a “recipe” for “Mexican” pasta. I promise to share photos and recipes when I return. Novara, here I come!
1 lb shaped pasta
2 zucchini, sliced into half moons
28 oz canned tomato
salt and pepper
hot sauce to taste
1 c cheddar, shredded
Saute zucchini in a large saute pan in a little olive oil.
When zucchini are almost cooked, cook pasta according to box directions.
Pour tomatoes over zucchini and warm through. Season with salt, pepper, and hot sauce to taste. Add sauce to pasta and toss to combine. Serve with cheddar cheese sprinkled on top. Yum!
This is one of the most adorable things I have ever made. It is a tiny bunny cake. I made it using a 6 inch cake pan but you could make the full size 9 inch pan, especially if it wasn’t just going to be you and two others eating it.
If in this frozen tundra you find yourself craving summer, look no further than Jess Walter’s latest novel, Beautiful Ruins. A beautiful blonde actress, Dee Moray, working on the set of ‘Cleopatra,’ arrives mysteriously upon a small village on the Italian coast. A man helps her out of the boat and then disappears.
In that instant, Pasquale Tursi falls in love. He is the proprietor of a small inn, the Hotel Adequate View, in a sleepy fishing village. The novel divides itself between the story of Dee and Pasquale’s encounter in the early 1960s and 50 years later, in the age of reality TV and questionable morals.
After the death of his wife, Pasquale sets out in search of Dee. He turns to now legendary producer Michael Deane for help. For it was Deane who worked on ‘Cleopatra’ and helped Dee out of the boat that day. Influenced perhaps by guilt, Deane agrees to help track Dee down.
This is not just another book about the magic of old Hollywood and the sad state of the film industry nowadays. But until the warm weather comes around, it is certainly a pleasant way to spend a rainy afternoon.
Available from Harper Collins, $12.00
Book of the Month: Beautiful Ruins by Jess Walter
The first time I had spaghetti all’amatriciana was during my study abroad in Rome. It was one of the first few days there and we didn’t want to wander far because of jet lag and the late hour. I settled down with my roommate and a two other girls at a restaurant a block down from our hotel at some charming outdoor tables. Soon we were joined by another group also trying to find dinner.
Risotto is one of those things I never order when I’m out at a restaurant. Mainly because it is so easily made at home. In my house, risotto is made when there is little time until dinner and the fridge is next to empty. My family comes from Piedmonte, more specifically Novara and Casalvolone.
These are the fields outside of my grandparents house. Here you see the rice sprouting. It is grown in wide, shallow fields. Farmers plant the seeds and then flood them with water. The water is brought in by a series of canals and locks and regulated throughout the season. The rice grown here is specific for risotto.
It is either Arborio or Carnaroli rice. Normally, I use Arborio because it is easier to find. The starch levels in this rice are really what make it special. The gentle, slow cooking coax the starches out and form the delicious-ness that is a good risotto.
Sometimes you need to clean out the fridge. In my case that meant some adorable baby bok choy, an enormous pork loin, turnips, and some chocolate peanut butter frosting.
The frosting went straight into my mouth.
What I really wanted to make was pork cooked in milk, which sounds much more appetizing in Italian, maiale al latte. But I was out of cream or 2% milk or anything with enough fat not to separate.
So I had to go in a new direction. Very grudgingly. Out came all the cookbooks.
An eventually, an idea.
Roasted Pork Loin with Baby Bok Choy
Inspired by Julia Child and Giada de Laurentiis
3 lb pork loin
salt and pepper
3 sprigs of fresh rosemary2 tbsp olive oil
8-12 baby bok choy, sliced in half
Begin by brining the pork loin. Fill the sink or other large vessel with water and add 3 tbsp salt. Add pork loin and rest for 15-30 minutes.
Preheat oven to 350° F.
Take pork out of brine. Score the surface of the pork in 2″ diamonds. Mix together 1 tsp salt, 1/2 tsp pepper, rosemary, and olive oil. Rub into the pork.
Place in a 9×13 baking dish. Surround with halved bok choy and bake for 2 hours. Pork should have an internal temperature of 145°F. Rest for 5 minutes before slicing and serving.
This is not the pasta and fagioli you know from Olive Garden. It is absolutely not pasta fazul. No tomatoes. No garlic.
It is a completely Northern interpretation of a Southern soup. And it is super delicious. What I love about this soup is that is made of pantry staples. It is perfect when you are feeling sick. If you are really sick, omitting the bacon will make it even more of a simple soup.
It is only fair to consider pasta fazul and this recipe as two different soups. But give it a shot. I promise you will feel better soon!
Pasta e Fagioli
Another recipe from my Mom’s cookbook
1-2 slices bacon, optional
4 c beef broth
1-2 bay leaves
1 can cannellini, kidney, or Roman beans
1/2 c ditallini pasta
Begin by chopping onion and sauteing in a large pot. Slice bacon, if using, into 1/2 inch pieces and cook with onions until golden.
Add beef broth and bay leaves to onion mixture. Bring to a boil.
Add pasta to pot and cook pasta for length of time noted on pasta box, about 10-11 minutes. Approximately 3-4 minutes before the pasta is done, add the beans. Serve and feel better!