Monday, January 28, 2008

dumpster deli

Man, this has got to stop! I am searching food all over the net and everything looks so frickin good. Part of the problem is that I have no money until the end of the week, so I go into this survival mode thing. Kinda humorous, but it is actively wearing thin. Anyway, I liked this Jamie Oliver’s show when I watched TV. It seemed like he would go dumpster diving and transform it into gourmet meals. I could be totally wrong. It may not have had anything to do with dumpsters.

This recipe caught my eye for the ingredients. I love freshly cooked peppers on pasta.

Pasta Peperonata

• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• extra virgin olive oil
• sea salt and freshly ground black pepper
• 2 red onions, peeled and finely sliced
• 2 garlic cloves, peeled and grated
• 2 handfuls of fresh flat-leaf parsley, leaves finely chopped, stalks reserved
• 2 tablespoons red wine vinegar or balsamic vinegar
• 2 handfuls of grated Parmesan cheese
• optional: 2 heaped tablespoons mascarpone cheese or crème Fraîche
• 455g/1lb rigatoni, penne or spaghetti

This is a great pasta dish using rigatoni, which is quite robust. It makes a really nice lunchtime snack. The mascarpone or crème fraîche is a lovely addition, but you can leave it out if you prefer. It will give you a wonderful mottled sauce, but try it without first and see how you go.

Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar - it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.

Meanwhile put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water. Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.

Serves 4.

Lots more good recipes on his site. God, I’m hungry!

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