I started with the garlic paste pictured in the small bowl - my "chimichurri" in chili emulsion. Summer is upon the city and stove-less cooking the better for you, and the better for the rest of the planetary environment. I boiled a head of garlic in the pasta water first with two bay leaves and a cinnamon stick, and halfway to its tenderness added the chitarra until cooked through with the garlic, and saved the liquid. (Cinnamon stick, you might wonder?) It was an executive impulse decision to add it, telling myself a slight "Aztec"/mole-sweetness to the garlic will enhance its flavor - a fact which truth can't be verified -
a very Kurt Gödel or Alan Turing theory - but in the end you can't tell off; it's lost being there.) Anyway, to make the paste simply add rock sea salt and pepper and two parts more of chili flakes on the mashed garlic, and a bath of olive oil. Blend and taste. There should be a film of heat over the aromatic pungency. Put pasta in a large salad bowl while still hot, toss a couple of spoons of soft butter, stir in, then exfoliate the chitarra with the chimichurri. About the pie, it's pretty basic. Heat both oven to 375 and oil on a large iron skillet with grape seed and canola (under medium). Add and spread scalloped potatoes in the pan, salt and pepper, and brown. Turn and brown the other side at the same time adding chopped onions and red bell peppers, a little salt and Herbs de Provence, until almost caramelized. Whisk in the beaten eggs (4) and a quarter cup of milk, turning heat to lowest. Arrange smoked sea herring on top like a pie, scoop up cottage cheese and dollop around, flash over fresh-cracked black pepper corns, and finally an homage sprig of fresh oregano in the middle. Transfer to oven - about 20 minutes - until the bosom of Poseidon rises.
Prepare your picnic basket and chilled wine (preferably Torrontes), and go to a nearby river, if you have one. Have a splendid time!
Post a Comment