Thursday 3 December
Way back at Halloween, Barbara
whipped up some goat-cheese spread flavored with sorrel. We've been snacking on it ever since, but
there was still some at the bottom of a bowl at the back of the fridge. So as part of the great leftovers cleanout, we
made it part of this seat-of-the-pants pasta.
First, boiled a pot of water,
cooked a sheaf of sliced asparagus (tips went in last), and fished them out to
drain. Then the pasta (campanelle) went
into the pot. When it was done, we
drained it in a colander, threw it and the asparagus back into the same pot,
and tossed it with the goat cheese spread, a little cream, some grated pecorino
romano, and a couple of handfuls of chiffonaded fresh sorrel from the garden.
Could this be that impossible rarity, a pasta that no one
has made before? Who cares? The only thing that matters is that it tasted
like spring in the middle of winter.
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