BSK makes sure HG eats plenty of vegetables. HG’s favorite way to eat them is in BSK’s wondrous pasta dishes. Here’s a partial list: Cauliflower in blue cheese (preferably Gorgonzola) sauce; sauteed asparagus with plentiful butter and lemon juice; zucchini strips with bacon and ricotta; eggplant (a la Norma); chopped raw beefsteak tomatoes (when in season and best in New Jersey). (partial list). BSK always chooses the appropriate pasta shape. BSK’s ultimate creation is penne in broccoli sauce (ate this last night with gusto). Ingredients are broccoli (of course), garlic, shallots, parsley (Italian), anchovies, olive oil, starchy pasta water, al dente penne. BSK blanches the broccoli in the water boiling for pasta. Cuts small broccoli florets and uses an immersion blender to convert the flavorful stems into very small pieces (not a puree). This is cooked with the aforementioned ingredients. A dusting of salt and pepper. HG likes to pour some olive oil over HG’s portion. A fabulous dish. HG first tasted this at the long closed Delsomma restaurant in New York’s theater district. Very good but BSK’s is better. Profesore Massimo R., HG/BSK’s distinguished son-in-law, had his first meal with HG/BSK many years ago at Delsomma. He looked like an Italian movie star (he’s aged well). Happily, the Profesore and wife, Lesley, HG/BSK’s gifted daughter, have arrived for a Prince Edward Island visit with their delightful dog, Pip. Be assured that the broccoli pasta dish will be on the menu. Certainly, the family will devour PEI specialties: oysters, mussels, soft shell clams, etc.
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