You know how when you make a tomato sauce and there’s all of those dark red or purple bits on the side of the pan? I want to make this sauce taste like that.
–Michael on the way home from Fairway after I nagged him to death about his super-secretive sauce idea.
It’s been a while, hasn’t it? I wish I had some profound reason for our collective silence, but to be honest, it boiled down to not feeling terribly inclined to write about food. The Thanksgiving holiday leaves me with nothing to say about holiday cooking since we’re not the ones cooking it, and we have to travel, and frankly I’m over writing about various squashes and how good they are with sage and rosemary and waxing endlessly on the deliciousness of roasted vegetables.. Yeah–they are all awesome. We know that. Let’s move on.
Over the course of the fall Michael and I have been tweaking red sauces fairly often, in part to rebel against the beige-ness of what tends to be made this time of year. This is a dish that evolved from that culinary puttering (see Michael’s quote above) as well as a very intense desire to have a sun-dried tomato pesto with orecchiette after a rather silly conversation on Twitter (see the #pastawar tag to see what I mean). Michael completely ran with it and flatly refuesd to give me the details of what he was thinking as he gathered ingredients at Fairway. Bastard. But I trusted him because he had a vision, and that vision included prosciutto di Parma, and there was no way I was going to object to any of it. Read More