Cacio e pepe; baby bok choi; carrot; olives – 5 February 2013

D cooked a simple but scrumptious pasta tonight, from Trattoria by Patricia Wells – except it’s a very old recipe that she is just presenting in one form.

main130205You cook spaghetti, then toss it in a well-preheated bowl with grated pecorino romano, olive oil, and pepper.


D also cooked up some baby bok choi in butter – it tasted great, without any additional salt other than what was in the butter. He went to the farmers’ market today and bought carrots – a new obsession of his, farmers’ market carrots, b/c they are so fresh and crispy. He got out some Nicoise and some picholine olives to finish everything off.


We still have some Acme Upstairs Bread in very good spirits, and it was delicious.



D chose a wine he got last weekend from Trader Joe’s called “1967,” a 2009 Toscana from Grifone. I liked it better when I first tasted it than later in the meal, but it’s pretty darn good for $4.99/bottle. I would try it again.

This entry was posted in Meatless, Pasta, Vegetarian and tagged , , , , , . Bookmark the permalink.

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