Trying to use up some oldish basil that has been in water on the island, and also to do a relatively simple dinner, during this very stressful term… Alpine Spaghetti is from Simple Foods for the Pack, which we’ve had for about 30 years. Probably more. I used fresh herbs instead of the dried ones one would stick into the baggie (wow, no “baggies” any more?)
To 5 oz dried spaghetti – cooked, drained, and returned to the hot pan on low – I added about 1 Tbsp olive oil – should have used more – and mixed well, then added the rest of the ingredients and mixed well again. About 2/3 cup grated parmaggiano, 2 Tbsp finely chopped basil and the same of parsley, and a minced clove of garlic. We needed to add salt and pepper, which I would recommend adding to the mixture, but I don’t know how much. I take a couple ladles of pasta water out a couple minutes before the end of the cooking time to heat the bowls, which is important in a pasta with no water-based sauce. Thus ends the meatless/vegetarian portion of this post.
I also finally used up the 1/3 head of radicchio that has been sitting in the fridge, remarkably none the worse for wear. I split it into two wedges and wrapped each with a piece of the Speck (smoked prosciutto) that I bought some time ago for a speck salad. Then I grilled on our Viking range grill for about 5, then 3 and 3, minutes on a side, on med to low heat so the radicchio would cook before the prosciutto burnt. It was very tasty, as usual – the recipe is based on a dish we’ve had at L’Osteria del Forno, a neat little restaurant in San Francisco.
D took out a bottle of Vino della Casa, which is a good description – simple table wine from Italy, vintage 2010. We got this at the Bowl a couple months ago. Nothing to write home about, but $5.99, so what can you ask for?