Tag Archives: pasta

A Tale of Two Spaghettis

3 Aug

While we had a wonderful marinara recipe last week, care of my good friend David,  can you really have too much spaghetti? I think not. Few things are as enjoyable to me as a great bowl of pasta, and cooking it can be just as wonderful. For instance, check out one of my favorite ‘food and film’ clips from ‘The Godfather’, with Clemenza making his spaghetti sauce:

Life doesn’t get much better, even for a Mafioso. And so, this week, I give you

‘A Tale of Two Spaghettis’

I grew up in a neighborhood that seems rare today. Everyone knew, well, everyone. While we weren’t so traditional as to have sidewalks, we had big wide streets on which to ride bikes and run. There were kids of all age groups so it seemed for each person there was almost always some else with whom to play. Part of the intimacy of our particular neighborhood stemmed from it being relatively small. It was also slightly isolated in a weird way. We were buttressed on one side by a 4-lane highway, on the other by a deep cement drainage ditch followed by a wide reservoir that led to one of the local refineries. From the perspective of today’s parents, both sides of the neighborhood must seem a terrible danger… and I guess they were. As a kid, though, both sides were a thrill.

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Memorial Day Food and Film

24 May

The holiday weekend approaches! As I myself am going on holiday (Yellowstone, first time! Apparently it is going to, um, snow) I’m going to do a shorter less dense post with a few recommendations of, hey it’s not rocket science, food and film.

First, the food.

Savory: I stumbled on this recipe for Pasta with Carrots, Risotto-Style a couple of days ago. I had all the ingredients on hand and it sounded so intriguing, I gave it a try. Wow. This is a keeper, to be made over and over again. I’ve cooked pasta this way before, like risotto. It’s a great way to make pasta, if you don’t mind the extra stirring, as it creates a wonderfully creamy texture, much more so than when you make pasta the traditional way. With such a simple list of ingredients, however, I wasn’t expecting such a rich, satisfyingly flavorful dish. This is seriously good. It’s very savory, yet the carrots add a touch of sweet that is killer.

I used penne, given penne is what I had on hand. It worked perfectly. I also added some white wine along with the first two cups of broth. I had a bottle open on the counter, of course, and given white wine is almost always added to risotto, I figured it couldn’t be too bad of an idea here. It wasn’t. I highly recommend doing the same. Give the recipe a try, it immediately leapt onto my ‘staple’ list.

Click here for the rest of the post, more food and film picks!

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