9.02.2011

Some Like It Hot...Some Like It Cold

Some like summer and some like fall, and for those of you who like fall...it's quickly approaching! I have two conclusive signs from today. 1) I was chilly today in a dress and a cardigan (I'm probably not the best gauge of this since I am always freezing). 2) While picking up some Southern Tier Double IPA for the weekend, the clerk told me the pumpkin beers were out, which I kindly declined. 

None of those things have anything to do with this post which happens to be about a dinner I made a couple of nights ago. I took the recipe from Marcus Samuelsson's blog:

Pennette with Broccoli Sauce and Prosciutto Recipe
Adapted from Epicurious
Makes 4-6 servings, depending on kid size and appetite
Ingredients:
1½ pounds of broccoli, cut into florets
1 pound (1 box) of ribbed pennette
¼ cup of extra virgin olive oil
½ cup of finely grated pecorino cheese, plus extra for serving
¼ pound of thinly sliced prosciutto, chopped into thin slivers
2 cloves of garlic, smashed
Salt
Freshly ground pepper
Method:
  1. Bring a large pot of water to boil, adding a generous amount of salt to flavor the broccoli.
  2. When the water comes to a boil, add the broccoli.
  3. Let the water return to a boil and add in the pennette. Cook for 8 minutes until pasta is al dente.
  4. Drain the pasta and broccoli in a colander and return to the pot. Add the olive oil, cheese and smashed garlic and stir until the broccoli and cheese form a speckled sauce. Keep an eye out for the garlic so that no unsuspecting diner takes a surprise bite. Remove the cloves after they’ve done their job.
  5. Add in the prosciutto and stir gently to prevent the meat from clumping together. Top with pecorino and freshly ground pepper.
I ended up buying pancetta instead of prosciutto on accident (that's what I get for trying to shop from memory). It worked ok, but had much more fat than the prosciutto would've had. I also halved the recipe and have had the initial dinner, another dinner, and a lunch and still have leftovers! All in all it was a pretty good, fast, easy recipe. True to form it was good both hot and cold as well as reheated in the oven. I think next time I try it I'll use salami and if I eat it cold I might add some sort of Italian vinaigrette and some tomatoes to give it more of a salady feel.

I'll be avoiding downtown Baltimore this weekend since the Grand Prix is going on. Oh and did I mention I ran 14 miles this morning? 6 weeks to the Baltimore Marathon! Happy Labor Day weekend!

-Abbie 

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