September 18, 2022 by
Slightly simplified adaptation of Martha Rose Shulman’s recipe, with technique/ingredients borrowed from my Italian-American elders (who did not come from Liguria—apologies to Liguria).
- 1 garlic clove, peeled
- 3/4 cup walnut pieces
- 1 T bread crumbs
- 1/3 cup ricotta
- 2 T warm water
- 1/4 c freshly grated Pecorino Romano, plus more for grating on top
- 2 T olive oil*
- 1 bunch broccoli rabe, stems trimmed, washed and chopped fairly small
- 1 lb orecchiette
In a food processor, first chop garlic, then add walnuts and bread crumbs and process until pasty. Add ricotta, Pecorino, and 2 T warm water, and blend. Add olive oil and a pinch salt and process until smooth. Spoon into a pasta serving dish.
the pasta and rabe
Bring a large pot of water to a boil, and salt the water. Add pasta. About five minutes before the pasta should be done (according to package instructions), add the broccoli rabe to the pot, stir, and continue to boil until pasta is al dente and rabe is tender. Ladle out up to 1/2 cup of pasta water and add to serving dish with ricotta/walnut mixture. (The rabe and pasta will hold more water than pasta alone when drained, so you shouldn’t need to add more.)
Drain pasta and rabe and toss with sauce. Serve with more Pecorino and fresh black pepper.
*Shulman calls for a blend of olive and walnut oils, but I don’t think I’ve ever had walnut oil on hand when making this recipe. I bet it’s good, though.
March 20, 2022 by
Coming off several rounds of the pumpkin baked oats concept, some fatigue had set in, and a variation was called for.
For now we’ve settled on a version of this pear baked oatmeal recipe, with some modifications.
March 20, 2022 by
For a long time, Kat had been doing a form of chia pudding for breakfast. On one day growing weary of it, she declared a need for a Brand New Breakfast Concept.
While I declared that my new band name, she began making a baked oats dish, until at some point, due to scheduling issues and These Terrible Times We Live In, it fell to me, and I needed A Recipe Of Some Kind, and found this Kodiak Cakes Air Fryer Oats recipe.
March 6, 2022 by
Hey this is a thing, remember?
Remember to season the beans though: sazon, garlic, bay leaves, oregano.
March 3, 2022 by
This is so satisfying, and so simple. Kat has often made it, but I finally had reason to do it. Saving here for reference, this is based off this recipe at food52.
July 17, 2021 by
May 3, 2021 by
While this pandemic drags on, the load has thankfully lightened close to home. Finally have some time to add another recipe summary of one I’ve learned to get comfortable with in the past year.
This is how I like to make chili. Based on this Serious Eats recipe I was directed to by KB, but a short version for my reference: