Catching up, and a recipe for Piedmontese pasta.
20 Feb
I hope 2013 is finding you all very well!
It’s been a while, and I thought it was time to check in.
The past few months have been fabulously full.
I auditioned for Food Network Star.
I am still here
Blizzard Nemo
Not in Sunny LA, filming in secrecy, so we know that didn’t happen. But auditions and call backs were a blast!
We spent time with family for the holidays, and ate lot’s of yummy food.
Artie enjoying breakfast at the School House cafe in Warner, New Hampshire. I'm currently adapting the recipe for this glorious cinnamon bread.
I also wrote my first piece for Saveur, a city dozen guide to Boston, which you can check out here .
And then we moved.
And my kitchen looked like this
scary kitchen.
Thankfully, it now looks like this.
better kitchen.
A little messy. We are still waiting for a new dishwasher the landlord ordered.
But my eyes don’t bleed when I look at it.
And now I can get the hell out of Home Depot, and get back to doing this.
first party at the new place!
A Valentine's dinner. Note the streamers.
In the meantime, I have been doing quite a bit of cooking in my cozy new kitchen, and during this blustery, frigid time of year, nothing makes me happier than fresh rosemary.
A couple nights ago I added a few stems to black-eyed peas, made overnight in the slowcooker.
Then I used it to flavor a kale and white bean soup.
I bought a rosemary studded boule, to soak up a chorizo, white wine and shellfish stew.
Rosemary, I’m feelin’ you right now.
So here is the very first recipe I ever wrote for the Boston Globe.
Piedmontese pasta with rosemary, and red wine, and it’s delicious.
Inspired by a solo trip to Italy, for a Slow Food conference in Turin, what seems like a million years ago.
youth? student? it was a million years ago.
There are my beloved hiking boots.
Which trudged through many a slushy snow pile, on the way to class at UNH. Also, skunky beer puddles at the frats. I still rock them occasionally, though not as part of a “going out” outfit. Anymore.
Can’t take New Hampshire outta the girl.
Back to the pasta. it’s luscious, and savory, and can be made in the time it takes to boil the pasta water.
It’ll warm you right up!
If not, just fix yourself a whiskey.
Cheers and thanks for reading!
-Catherine
Serves 4
Traditionally served over homemade meat ravioli, this bold, velvety red-wine sauce has long warmed the people of Piedmont in Italy’s north. It’s based on one cup each of wine and stock, reduced to a dark rich mixture that coats silky strands of egg fettuccine for a lighter take on a hearty mountain meal. Season the mixture with a pinch of red pepper flakes and earthy, fresh rosemary. Serve as an accompaniment to a pork or beef roast, replacing some of the stock with those savory pan juices. Or make it the main course for an easy weeknight dinner. Authentic versions use Barolo, but any big, Italian red wine will work. Save some for the cook.
| Salt and pepper, to taste | |
| 1 | pound dried fettuccine |
| 3 | tablespoons olive oil |
| 4 | shallots, chopped |
| 2 | cloves garlic, chopped |
| 1 | teaspoon finely chopped fresh rosemary |
| 1/8 | teaspoon crushed red pepper |
| 1 | cup dry red wine |
| 1 | cup chicken stock |
| 3 | tablespoons unsalted butter |
| 1/2 | cup grated Parmesan cheese |
| 2 | tablespoons chopped fresh parsley |
1. Bring a large pot of salted water to a boil. Add the pasta, and cook, stirring often, for 8 minutes. It should not be cooked through; the pasta will finish cooking in the sauce.
2. Meanwhile in a large skillet over medium heat, heat the olive oil. Add the shallots, garlic, rosemary, and red pepper. Cook, stirring often, for 5 minutes or until the shallots soften.
3. Add the wine, and increase the heat to medium-high. Bring the sauce to a boil and let it bubble steadily for 3 minutes or until reduced by half. Add chicken stock and let it bubble steadily for 5 minutes more. Remove the sauce from the heat and stir in the butter.
4. Drain the pasta and add it to the sauce. Cook over medium-high heat, stirring gently, until the pasta absorbs most of the sauce. Taste for seasoning and add more salt and pepper, if you like. Sprinkle with Parmesan and parsley and toss again.
Catherine Smart
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