Fear not, good readers: my next entry will be here sooner than you think and it won't be about pasta! However, for those of you who do like it (I like it...a lot), here is another recipe, taken from Nigel Slater's excellent Real Fast Food and renamed by me as...
Garlic Candy Pasta
This recipe involves nothing more complex than peeling and then smashing (or smooshing, really; you just get a big knife and press down on the clove horizontally) a lot of garlic. As much as you can stand, and if you're me, that's one head or so for each two people.
So then - get some butterfly/farfalle or penne and some goat's cheese - the kind that is soft & will melt in hot pasta fairly quickly - put them aside and get to peeling the garlic, then smooshing it up and put it in fairly warm (but not super hot) olive oil to cook. Burnt garlic is...unpleasant, but nicely browned/softened garlic is what you're after here. The only other ingredient is thyme, which is also a big deal - you have to have fresh thyme picked off the bunch and this is best done once the garlic is halfway done. Boil the water in the meantime and by the time the pasta is done, the garlic should be too. (Don't rush the garlic; this is a meditative recipe, not a ten-minute one.) Once the pasta is done, pour it into the pan with the garlic and mix it up, adding the goat's cheese until all is creamy white and green-flecked and serve immediately. The garlic will jump out of the pasta like candy, intense and vibrant against the mildness of the cheese, but the thyme will wink out at you as well. Happy eating!
Friday, March 19, 2010
Tuesday, March 2, 2010
Gold Medal Pasta
On Sunday evening I watched, along with my husband, the gold medal game in men's ice hockey from Vancouver; he has written about it here (just in case you missed it, or wanted to read, if I may say so, some damn fine reportage), and I made a pasta last night that I thought would fit the glorious night.
Gold Medal Pasta
The ingredients, as such: spiral pasta (I used trottole, but anything tightly spiraled will do), sausages with a main extra ingredient of apples, a store-bought but good bolognese sauce (sans meat), double cream and chili and parsley.
While you boil the water, squeeze the meat out of the sausages into rough meatballs - they shouldn't be that big and you should have enough to pretty much cover the bottom of your frying pan. Once they are on their way to being golden, add the sauce and let it simmer; add the chili next, chopped up fine. Then add the double cream - cautiously, as you don't want it too rich; just enough to make it change color is enough. Let all of this 'marry' as chefs say, and make the pasta. Once the pasta is done, shake it roughly (remember to keep some water on it; dry pasta is never the ideal, certainly isn't here) and add it to the sauce, mixing thoroughly. Add parsley next however you like, in full or chopped leaf, and mix again and serve immediately.
The impact of all the ingredients here is much bigger than you would expect. The apple is key; you would think that it would clash with the rich tomato sauce (which is Loyd Grossman's by the way), but it doesn't. Tomatoes are, after all, fruit, and the apple is spiky and brave enough to be noticed, without overshadowing the tomato in question. This recipe doesn't need any extra cheese or pepper; just some nice ginger ale to go with it and salad on the side. Bon Appetit!
Gold Medal Pasta
The ingredients, as such: spiral pasta (I used trottole, but anything tightly spiraled will do), sausages with a main extra ingredient of apples, a store-bought but good bolognese sauce (sans meat), double cream and chili and parsley.
While you boil the water, squeeze the meat out of the sausages into rough meatballs - they shouldn't be that big and you should have enough to pretty much cover the bottom of your frying pan. Once they are on their way to being golden, add the sauce and let it simmer; add the chili next, chopped up fine. Then add the double cream - cautiously, as you don't want it too rich; just enough to make it change color is enough. Let all of this 'marry' as chefs say, and make the pasta. Once the pasta is done, shake it roughly (remember to keep some water on it; dry pasta is never the ideal, certainly isn't here) and add it to the sauce, mixing thoroughly. Add parsley next however you like, in full or chopped leaf, and mix again and serve immediately.
The impact of all the ingredients here is much bigger than you would expect. The apple is key; you would think that it would clash with the rich tomato sauce (which is Loyd Grossman's by the way), but it doesn't. Tomatoes are, after all, fruit, and the apple is spiky and brave enough to be noticed, without overshadowing the tomato in question. This recipe doesn't need any extra cheese or pepper; just some nice ginger ale to go with it and salad on the side. Bon Appetit!
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