Master’s List 2009 and Orechetti
We’re set for the rest of 2009 for our Masters on:
Here’s the great line-up:
May: Michael Hettich, poet
June: Preston Allen, novel
July: Lynne Barrett, fiction or nonfiction
August: Leonard Nash, short stories
September: Vicki Hendricks, (noir writer) short fiction or novel
October: Lauren Small, novel
November: Les Standiford, novel or nonfiction
December: Jim Brock, poet
And to cwelebrate this wonderful news, here’s a recipe I made on Mother’s Day
Orechetti con broccoli e cavolfiore
Litte ears (pasta) with broccoli and cauliflower
Ingredients 1 head of fresh broccoli
1 head of fresh cauliflower
5 garlic cloves
4 ounces of anchovies in oil
grated Parmigiano to taste
a splash of white wine
All to taste:
black pepper–fresh coarse ground
a sprinkling of oregano
Cook the orechetti–a little longer than usual–8-10 minutes
In the water for the pasta you may cook the vegetables or you may cook them beforehand and save the water to cook the pasta.
In a huge heavy fry pan irrigate the bottom of the pan with olive oil, add hot pepper and garlic–when the garlic begins to brown–take off electric heat or turn off the gas heat and douse with white wine. Toss in the anchovies…cover quickly or risk getting splattered or burned or both. Then add: vegetables, add: oregano, salt, paprika.
When the pasta is cooked–do not drain it tight–then toss with the vegetables and add the cheese. Serve immediately. As a first dish, it can serve 8-10 people.
My nephew Stefan–the only one in the family who takes after me for cooking–made rolled chicken breasts stuffed with sausage in a besciamella sauce. Scrumptious! He served these with a side of grilled asparagus and cauliflower risotto.
Go for it!