It's Friday, and the end of my work week. For now I have decided to post 3 times a week. Some days I sit down not knowing what to write. Today is easy because I met a cook in one of my favorite stores. He is a produce manager and apparently a great chef. I asked him which tomatoes are best for roasting, and then realized I had found a treasure.
We have talked briefly before but today was thrilling. He is like the chefs on Foodnetwork. Awesome! I am making Bucatini all'Amatriciana pasta dish and have made it before but this time it will be fabulous. Being Sicilian, Italian cuisine is my favorite. This dinner will be for a going away party we are having for my friends Julie and her husband Loren.
This pasta dish is named for the town of Amatrice, a little south of Rome. But let me tell you about my encounter with Horacio. He is Hispanic and loves to cook many different types of dishes. His children love his cooking and his wife doesn't like anything he makes. I cannot fathom that. Horacio was very animated talking about tomatoes, olive oil, and fresh produce. I showed him my recipe and he seemed to like it so I offered to make a copy for him. He said thank you I got it. And I said you are a true chef! He simply smiled and went on to talk about one of his favorite dishes -Jerusalem artichokes with pasta. They aren't in season right now but when they are he will give me the recipe. I now know his days and hours he works and I will definitely be looking for him. He could be on television sharing his love of cooking and his knowledge of exceptional foods and fresh ingredients.
Eating is very pleasurable. When you mix the fresh, wonderful whole foods we are so blessed to have near us, we are spoiled. I love to eat and entertain, and then you add ambiance....what more do you need? This is my recipe for Bucatini all'Amatriciana for those of you who love eating good food.
1 lb bucatini pasta
8 roasted tomatoes - sweet ones (350 oven about 25 mins, dip in ice water to peel)
1 1/2 med. red onions
1/4 lb + pancetta - chop into pieces (Italian bacon) I don't like much fat, so I take out the big fatty chunks
2 Tbls parsley (American parsley)
chicken broth (guessing- 1+ cups)
olive oil
2 Tbls tomato paste (heaping)
parmesan cheese
Heat pan and add olive oil; brown onion, add pancetta; add tomato paste and roasted tomatoes, and lastly chicken stock. Cook down to thicken. Add cooked pasta to sauce. (I have not found bucatini pasta yet, and I use spaghetti.) Serve on your favorite large platter, sprinkle with parmesan, a little parsley, and finish with a drizzle of 'excellent' olive oil just as you are serving. (Buy an expensive olive oil, that gives you a peppery taste at the back of your throat, or if you prefer, buy a buttery olive oil. And only use this fancy olive oil for non-cooking. Olive oils are not for high heat. But use this fancy olive oil for drizzling on your pasta dishes, or your salads. You will love the enhanced flavor it gives your dishes.) One last thing. When you have the extra time (and money) and want to serve a spectacular meal, buy the very best ingredients. This one detail will make it a truly memorable meal.
Don't forget ambiance! Italian opera in the background and a good red wine. Your guests will remember this meal forever. Buon appetito!
Good night and God Bless! Aleta
"Food is our common ground, a universal experience." James Andrew Beard - American cookbook author and columnist
No comments:
Post a Comment