Friday March 30
All of our reader must be sick of our perennial pasta choice, penne alla Saffi. So due to the acquisition of some fontina cheese and gnocchi at Trader Joe's, we made a few changes: warmed some butter and cream, melted the fontina in it while boiling some cut-up asparagus in the pasta water, fished the asparagus out and added it and some slivered ham to the cheese sauce while the gnocchi boiled in the water, and when the gnocchi were done and drained, mixed them all up. A nice variation, though not earth-shatteringly different.
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