Spaghetti with cranberry beans and turnip greens; stuffed figs – 22 August 2018

D wanted to use some of the rest of the cooked cranberry beans in a pasta. On Tuesday, (yesterday) he had thought to look for something else to add to the dish that inspired him, but he got to looking for Nicoise items instead and forgot about the pasta. I was getting ready to wash up the greens from the Tokyo turnips for lunch, when it occurred to me that these would be an excellent addition to the bean pasta, so I texted him and he thought so too. So I cleaned them up and left them in a bag in the fridge for this dinner. D got the pasta water boiling, cut the turnip greens smaller than I had left them, and put them in the strainer – actually we think it’s supposed to be a deep fryer but we use it for boiling. He boiled the greens in batches, for about 1 minute each, just to tame them a bit, then squeezed out the water a bit before adding them to the beans. He started the pasta by taking some red onions that he had marinated (in vinegar) too many of for something last week, and he cooked those till they were soft, then added some drained beans from yesterday, cooked some, and finally added the turnip greens and let them cook with the beans and onions before serving. I heated the Dansk bowls in the toaster oven on low (three dots) for a short time, but it was plenty. D served the pasta into the bowls and shaved some pecorino to add on top. We both thought the pecorino was important to the overall taste, adding some critical saltiness as well as a nice flavor. It turned out to be a really good dish.

I marked this Vegetarian and Meatless to call attention to the pasta, but the appetizer here is neither of those.

I wanted to use up the two tiny bits of prosciutto in the fridge, so I proposed wrapping them around figs with sweet gorgonzola inside. D said those should be an appetizer rather than dessert, so I cooked them while D started the pasta topping, and we ate them while the spaghetti cooked. All good 🙂 The oblique, late afternoon light was quite reddish. I wonder if this is still smoke from all the fires.

I picked the thinnest two figs we had, and stuffed them with a tiny bit of gorgonzola dolce, and wrapped – barely (one came apart – that became mine, of course) in the remaining, smallest, sections of two slices of prosciutto. I stuck two tiny fragments in between each fig and its wrapper, to use them up. I grilled on high for perhaps 2-3 minutes, then turned, 1 min, then about 30 seconds!

D requested Acme Italian (of course) when I went to the Bowl, for this meal, and for sandwiches tomorrow. I got a loaf that maximized the “sandwich” part rather than the “bunny ear” part, which (writing this the 23rd) worked out very well for the sandwiches.

D chose a Chateau de Manissey Cotes du Rhone, still a 2015 from a case we bought a few months ago at The Wine Mine, to have with this. I wish the next vintage were this good, but it is much less earthy. Anyway, loved it – an especially good bottle, I thought. It even went well with the stuffed figs, which surprised me.

 

Lunch:

I didn’t get the Italian loaf till after lunch. I pulled out the 1/3 or so of a sourdough baguette from yesterday from the freezer, and we ate up the last of the Cambozola from Costco, plus four Dirty Girl dry-farmed early girls (each split between us, in case they very in wonderfulness), one Tokyo turnip from the Bowl (sharper taste and larger than the Dirty Girl ones), I think that’s a Woodleaf cucumber… Bowl radishes? Not sure. Anyway, a nice summer lunch, even though it’s grey and cloudy and going up to about 63 degrees all week. {sigh}

 

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.