Saturday, December 14, 2013

Parsley Pasta ai Quattro Formaggi


Friday 6 December
Like almost everyone in Cincinnati, the University panics when the weather guys forecast snowpocalypse.  So it closed at 1 PM, which only meant that Barbara had to trudge up the hill in the snow to participate in mock job interviews that afternoon, as gentle flakes descended to a depth of two inches or so.
She brought Lauren (who likes snow, and knows how to drive in it) home for dinner afterward, and we all warmed up with glasses of red wine, plus salty nibbles of corn chips and pickled tomatoes and daikon.
Holt had made good use of his home time by chopping up some of our previously-gathered parsley and integrating it into fresh fettuccine.   We only needed to gather and grate four cheeses (tag ends of gorgonzola, kashkaval, goat cheese, and ricotta salata) and melt them in some butter and cream while the pasta boiled.  The parsley gave a lively green flavor to a dish that can be pretty heavy otherwise.
Dessert was a snifterful or two of Willett bourbon, which kept us all warm through the snowy night.

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