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Michigan. | LOL!!
Nah, not Italian. But a bit of an Italiophile, due to having a Ducati habit, and Culinary excursions.
We spend 3-4 weeks in Italy every other year or so, and have some good friends in Ostia, as well as Chiusi that have made great efforts towards saving our diet, from the typical midwest doldrums.
Folks don't realize it but Italy is actually many distinct and different regions, with very distinctive dishes.
Rural Umbrians, and Tuscans grill more than Texans. Everybody thinks "Italian" is pasta in Tomato sauce, due to the influence of Napoli on New york city.
Nope, you haven't lived until you have had Insalada di' Mare' prepped on a wood fired grill, or Tuscan T-Bone right off the coals.
(OK, I'm done fighting the paleolithic era, photo posting nonsense...it's bogging down my radio connection, and is a bloody joke.)
If you can snag a 1lb bunch of Rapini("Broccoli Rab") and a 3 oz package of GOOD proscuitto....
In a large shallow pan with a cover..
Sweat 1 sweet onion(Vidalia) or a sweet Red, with 4 cloves of chopped Garlic(Strong stuff, soft neck if you can), in 4tbsp of butter and 4-5 pan swirls of EVOO, until the onions go clear, and the garlic is fragrant.
Toss in 3/4 cup of Pinto Grigio, Orvieto classico, or other mid-acid white wine, along with 3oz of julienned or med. chopped Proscuitto.
(It's best to simply lay the slices on the cutting board and roll them lengthwise together, and slice on the width like Tagliatelle..)
Place heat on med low to simmer until sauce thickens, and alcohol burns off. About 8 Min.
Then toss in the washed and chopped Rapini, 3-4 pinches of red pepper flakes, and cover to wilt.
Bring 1lb of well salted water to boil, add 1lb of Penne or Rotini, and remove after 3/4 done. About 5 min. with Barilla, or 7-8 min. with De Cecco..
Skim off 1/2 cup of pasta water, strain, toss in the pan, and finish cooking the pasta in the sauce.
Serve with fresh shaved Parm or Peccorino Romano, and a hanful of arugala.
Edited by Dingeryote 8/19/2016 23:58
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Fine Spanish hams
