Tag Archive: pasta
Tagliatelle with Shad Roe, Pancetta and Spring Peas
The swallows of San Juan Capistrano return to their California mission home every March 19th, one of the natural world’s cyclic wonders. Nature, however, may have had something rather less dependable in mind with the annual spring running of shadfish. Last year we posted about shad roe on March 31st. This year, we’re only a couple of weeks shy of June. Shad roe is an ephemeral treat, briefly available on short notice, then vanishing, so when the season arrives you have to stay on you toes, prepared to swing into action at a moment’s notice. I found three seafood stores had the roe… yesterday. A single purveyor* had it the day I wanted it, one day before blogging. So if you’re inclined to make this weeks’s Tagliatelle with Shad Roe, Pancetta and Peas, finish reading this and immediately pick up the phone. If your favorite fish vendor doesn’t have the roe today, he may be able to get it for you tomorrow. Next week you might still get lucky, or not. That’s the way shad rolls.
Sweet Potato Wontons with Cashew Sauce
Well, it had to end some day, our last taste of the Bue Zones: Sweet Potato Wontons with Cashew Sauce. Contrary to all of the clichés about Californians, in reading Dan Buettner’s description of Seventh Day Adventists in our final Blue Zone, in Loma Linda California, I was put in mind of the genial self-effacing mainstream Mormons of Jonathan Krakauer’s Under the Banner of Heaven. They’re enthusiastic, they volunteer, they care about each other, always willing to pitch in and lend a hand. In short you’d be happy to have them living on your block. Except that they’d live way longer than you; actually, they live longer than just about anybody.
Burnt-Wheat Pasta – Cavatelli with Tomato-Eggplant Sauce and Ricotta Salata
Making your own shaped pasta like cavatelli or orecchiette (as versus rolling out noodles) is so gleeful, so hilariously liberating, that I can only compare it to being a little kid running naked down the street hollering, “Look at me! Look at me!” It’s just that great. Er… what? You never ran outside naked as a kid? Really? Never? Well, sounds to me like somebody’s got some serious catching up to do. No, don’t take your clothes off–we’re all adults now–the naked-in-the-street developmental train left the station some time ago. But that’s okay–you can still make Homemade Cavatelli with Tomato-Eggplant Sauce. You don’t believe me now, but if you share the joy and invite a friend to help, a friend with a bottle of wine, after seeing each other’s first dozen cavatelli, hilarity will ensue. Nobody’s cavatelli are bad–some are just different–and you do get better, fast.
Torchio Pasta with Squash Blossoms
Oh, the birds and the bees, you gotta love ‘em, especially if you enjoy eating things like this week’s dish, Torchio Pasta with Squash Blossoms. After Jody’s rant last week about the tyranny of seasonality, we’re presenting another dish that is, well, seasonal. But move fast, the season for squash blossoms is here and gone in the blink of an eye and you’ll have to wait another year for the opportunity to enjoy their delicate flavor fried, stuffed or, as we do here, expressed in a light pasta sauce.
Poor No More – Spaghetti with Clams and Toasted Breadcrumbs
Spaghetti and Clams with Toasted Bread Crumbs takes its inspiration from two dishes–spaghetti alla vongole, a dish of string pasta with clams popular in Naples, Rome, wider Campania and farther north along the Italian coastline; and pasta con il pangrattato, pasta with breadcrumbs, a very basic dish of la cucina povera, the cooking of the poor. At its most elemental the latter contains no more than pasta, breadcrumbs, oil, salt and a bit of garlic. Variations include raisins, cauliflower, anchovies and olives, which is to say that a little stale bread, some pasta and oil is all you need for dinner–if you have anything else you can dine in the lap of luxury.
Fast Food for the Soul – Spaghetti with Kale, Salami and Toasted Garlic
I happened to have five bunches of kale in the fridge that I stripped and began cooking last Friday evening for no reason other than the obvious one that it…
Ketchup of the gods
Welcome to the first post in our new blog, The Garum Factory. You can read all about garum, why we decided to name our blog after it, and what this…