Andrea requested pasta last night (we'd been doing rice all week), so pasta we made. We had spags with mushroom sauce, italian sausage, steamed broccoli with "lemogrette", and a big green salad.
For the sauce I used 4 or 5 cloves of sliced garlic, a diced onion, some finely diced country ham, canned tomatoes, mixed dried mushrooms (from TJ's), red wine, crushed chili pepper, rosemary, and marjoram. I followed the standard prep approach and let things simmer for a good hour.
We ate the sauce over spags, topped with a good hit of parsley, freshly grated parmesan, and a drizzle of truffle oil (to complement the mushrooms). We had the sausage (pan fried) on the side.
The lemogrette (my new word for a vinaigrette made with lemon juice instead of vinegar) for the broccoli consisted of a small clove of garlic made into a paste with salt and allowed to stand for 5 minutes or so to mellow, good olive oil, and meyer lemon juice. This emulsified quite easily and went really well with the broccoli and a grind of black pepper.
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