Something to whip up on rainy days (and on sunny ones, too): a simple (simple as in: what’s in the fridge and done in 15 minutes?) bowl of pasta with vegetables in a cream and white wine sauce, since, as has been recently pointed out to me again, the philosophy of my cooking amounts to “most things will improve with a little cream and liquor”.
Where there is Norma, Adalgisa cannot be far behind. I made this sauce – a secret favorite – back-to-back with yesterday’s Norma, and have now decided to call it Sugo all’Adalgisa.
Because behind every fiery Druid Priestess, there is her deceptively gentle, yet subtly muscled, sensuous gal pal: leek, shallot, Grana Padano and bits of friend bacon in a sauce of cream and white wine. – Who needs the tenor, anyway?
This might not actually be Pasta alla Norma. My apologies. But if the kids are cooking along with you and want to handle knives and open cans, there is not really time to look up recipes: you rely on your memory and hope things will turn out okay (they ate it, which makes it a success in my book. They did not even notice I used whole grain pasta!).
Starting the New Year with Greens. Covered in cheese, more cheese, and puff pastry. Rounded off with some wine. Delicious!
[There was no particular holiday feast this year. Still, this chicken with herbs and lemon is good enough for a holiday menu, yet it’s also something you could put on the table any time of the year, including Dec. 28th.]
[There’s never anything wrong with a plate of farfalle, or, as they are referred to in our household, “conductor pasta” because of bowties.]