We’re Back from our Eastern Washington travels!
-and what a dismal trip…
(you can see my full ride report here)
-so glad to be back to work!
Today we’ve got
Bucatini, with house made Panchetta, Walla Walla Sweet Onions, Chilis and Tomato
Also today:
Fusilli, alla bolognese
Conghiglie, with Basil-parsley pesto
It’s unfortunate, but Il Corvo will be closed Monday and Tuesday this week…..
Oh, dont worry…. I’ll still be working hard…
Slaving over a dinner for twelve unruly people out at Abeja Winey in Walla Walla.
Believe me, it’s no picnic…
dredging away in some drab scenery ….
I’d much rather be there with you, in the city..
-than here, sweating away in some stuffy kitchen…….
Believe me…… you are not missing ANYTHING out here..
-it’s basically the most stressfully-long weekend ever.
we are all counting the hours until it’s over……
See you Wednesday!
Some dishes are all about the pasta.
-and a bowl of toothy square spaghetti with
fresh sage, butter and parmesan
seldom needs much more than a friend to share it with to make it complete.
Also today:
Cresti Di Gallo, alla Bolognese
Mafaldine, with Morel mushroom cream sauce
Gigli All’Arrabbiata with fresh mozzarella.
Spicy goodness!
Also today:
Tagliarini, with sweet corn and basil-mint pesto
Rigatoni alla bolognese
Cucina Povera is food born out of necessity.
Not just the necessity to eat to stay alive,
but the Italians’ necessity to enjoy that food wich keeps you alive.
Even if you were so impoverished to merely have a few stale crusts of bread,
a couple of salted little fish you caught last season, a teaspoon or two of olive oil, a clove of garlic
and a bit of dried or fresh pasta,
you would be able to afford the comfort that this dish provides.
Tagliarini, with anchovy and garlic toasted bread crumbs
Also today:
Rigatoni, alla bolognese
Conchiglie, with fresh corn and pesto
I have always been drawn to dark hair,
probably because I myself am a sandy blonde.
They say opposites attract, yin and yang, light and darkness,
and all that hippie stuff ……blah, blah, blah……
Honestly, I just like the attractive look of it…
Capellini Nero,
or “fine black hairs” -in our native tongue
That will get tossed with a castelvetrano olive, anchovy, parsley and Calabrian chili pestso, or “Salsa Verde”
Also today:
Tagliatelle, alla bolognese
Gomiti, with asparagus, mama lil’s peppers, toasted pine nuts, lemon and oil
Nothing strikes FEAR into my heart like generic Italian pasta sauce terms.
They tend to mean anything BUT what the actual sauce was intended to be
e.g. Cacciatore, Alfredo, Marinara ….
and of course the dreaded
“Primavera”
In the hotel kitchens of my youth, “Primavera” typically meant some overcooked pasta
tossed with a few ill-sized florets of broccoli, some crinkle-cut carrots,
sautéed onions and garlic and a giant pinch of whatever comes in that “Italian Seasoning” container.
-Drizzle that with some of that delicious butter-ish substance that comes in a one gallon jug,
slather that into a hot bowl, bury it in shaker-can parmesan,
-and call it that night’s special.
Sounds TERRIFYING doesn’t it?
Thank god I merely worked “Garde Manger” back then,
and don’t have such crimes weighing heavily on my conscience.
Primavera means Spring.
And pasta should taste as such.
Casarecce, with fresh sweet corn, snap peas, pancetta, sage, parsley and mint.
As it should be.
Also today
Fusilli, alla Bolognese
Bucatini, with a toasted walnut and porcini powder compound butter.
