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Bucatini con pesto trapanese/Bucatini with Trapanese pesto

It was with very mixed emotions I said goodbye to Michael a few Saturdays ago—I was off to Pennsylvania for some early-birthday celebrations with my family, while he was getting ready to head to England for a near-week-long trip. This wasn’t the longest he’s ever been away, but it is the furthest, and not having him handy when I was cooking, even remotely, meant that I was really on my own when it came to meal planning that week. And unlike the last time he was away for a long stretch, I wouldn’t have nearly enough time as I have in the past to plan my meals; after all, there was a Clásico to watch, and a barbell to lift, and groceries to buy on Sunday once I returned home from the Stamford train station. Fortunately, I was wise enough to ask for Made in Sicily for my birthday from my family, so I had a quiet ride on the Keystone to flip through its sizable pages.

It’s a pretty exhaustive tome on all things Sicilian that’s heavy on the vegetable, pasta, and seafood dishes, and it made me wish a few times at least that my birthday was a little earlier on the calendar so I’d have more time to take advantage of the many delicious tomato dishes on display. Other recipes definitely intrigued me until I realized the called for bottarga or uni (i.e. sea urchin roe), two ingredients that aren’t exactly cheap here in the U.S., but perhaps if I’m feeling particularly adventurous (and flush with cash), there may come a time to treat myself if only to try it in the future. I settled on a recipe that I had seen before, but never made from this book: a pesto trapanese that was exactly what I wanted: a fresh sauce made thicker by the inclusion of almonds and more refreshing with a healthy addition of mint. It may not need the processing I put it through via the blender, but I prefer a blended  pesto over a very rustic one, and I loved how it coated every strand of the bucatini. Read More

Drunken Bucatini with Poached Eggs, Piave, and Pancetta.

Of the many things I miss about New York, access to the year-round greenmarkets can get really high on the list when I’m craving certain foods; namely, carbornara. It’s easy to feel confident about 99% of the foods we purchase at Fairway, but the only time a shadow of doubt crosses my mind is when I want to combine raw eggs with pasta. I was taught over our honeymoon that only the freshest eggs would do for pasta alla carbornara, so now I need to be able to know that the eggs I’m buying are fresh enough to do so–hence the need to buy directly from the farmer.

But what’s a girl to do when those greenmarkets aren’t a stone’s throw away anymore? While we aren’t horribly far from the city, it feels kind of silly to spend nearly $20 a person to go into Manhattan just to get eggs. That’s when the idea struck to add poached eggs to an otherwise simple combination of pasta, pancetta, and cheese, and that making the pasta drunken would keep things even more interesting. Read More

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