Had a lush dinner last night of BSK’s creamy (lots of blue cheese and feta) cauliflower with penne. Chased away windy Prince Edward Island chills. This is just one of BSK’s delicious vegetable pasta dishes. Others are pasta al la norma (eggplant); pasta with zucchini and ricotta (sometimes crisp bacon is added); unsurpassed pasta with broccoli (on a par with the dish served at the lamentably closed Delsomma Restaurant in New York’s theater district.) BSK also makes pasta with finely chopped baby spinach, much garlic and onion, all gilded with Sicilian olive oil; pasta with green peas and parmesan; pasta with extra garlicky broccoli di rabe. BSK has noted a pasta dish with brussel sprouts leaves but hasn’t cooked it yet. HG’s all time favorite pasta dish is spaghetti aglio e olio (olive oil and garlic). A few anchovies and chopped flat leaf parsley give it extra zest. BSK cooks this to flavorful perfection. (This is a favorite dish of Romans after a night of drunken carousing).
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