HG Becoming a Vegetarian?

May 14th, 2016 § 0 comments

The answer to that question is: “NO!!”. HG enjoys occasional pork chops, steaks, chicken, Mexican menudo and other carnivorous goodies. BTW, can’t wait to taste the Japanese fried chicken that is getting raves at daughter-in-law Exquisite Maiko’s Oni Sauce stand at the famed Brooklyn Smorgasburg. But, for the most part HG and BSK have a diet that emphasizes vegetables, fish, pasta and fruit (There are always apples in the refrigerator and oranges, tangerines and avocados in one of BSK’s big pottery bowls on the kitchen granite island. When summering on Prince Edward Island, HG/BSK eat many pounds of seasonal PEI blueberries and strawberries). It must work because HG is reasonably spry as HG’s 87th birthday looms. BSK will reach an advanced age next month but looks decades younger and is energetic, athletic, creative and joyous. Genes, diet and exercise contribute to BSK’s senior beauty. And, best of all (in the eyes and tummy of greedy HG), BSK’s dinners (after just about 53 years of marriage) keep getting better (and healthier). A few nights ago, BSK prepared Orecciette with Broccoli, a dish from the Italian province of Puglia where it is a regional specialty. Orecciette means “little ears” and these little pasta shapes enclose the broccoli sauce effectively. Permit me to turn this post over to BSK and allow BSK to share the recipe with you lucky readers:

Put chunked stems, 2 cloves of garlic , a large shallot (or spring onion) and a handful of Italian parsley into food processor with a little good quality olive oil.
Saute 3 or 4 anchovy fillets (diced) slowly then add more olive oil and the mixture from the food processor and cook slowly. Add salt, pepper and red pepper to taste.

When the pasta water boils add the broccoli heads and cook briefly (they should still be bright green and have a little crunch). Add them to the anchovy/stem/garlic mix and toss. Keep cooking on low heat.

Cook pasta till it’s not quite done — add it to the mix, turn up the heat and toss vigorously – add a couple of ladlefuls of the pasta water – keep tossing — till it turns creamy. Taste the pasta if it’s still not done – add a little more water and keep tossing.

Serve with good grated cheese (and – if you like top with some chopped fresh tomatoes and some cubed mozerella).


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