Pasta Lovers Quotes

She wished she had a little yellow house of her own, with a flower box full of real flowers and herbs – pansies and rosemary – and a sweet lover who would swing dance with her in the evenings and cook pasta and read poetry aloud.

I do have some leftover chicken and pasta. (Grace) And wine?...That’s acceptable (Julian) Look, buster, I’m not your cooking wench. Mess with me and I’ll feed you Alpo. (Grace)

Kitchen solace—the feeling that a delicious meal is simmering on the kitchen stove, misting up the windows, and that at any moment your lover will sit down to dinner with you and, between mouthfuls, gaze happily into your eyes. (Also known as living.)” RECIPES THE CUISINE of Provence is as diverse as its scenery: fish by the coast, vegetables in the countryside, and in the mountains lamb and a variety of staple dishes containing pulses. One region’s cooking is influenced by olive oil, another’s is based on wine, and pasta dishes are common along the Italian border. East kisses West in Marseilles with hints of mint, saffron and cumin, and the Vaucluse is a paradise for truffle and confectionery lovers. Yet

Seasonality (eating the best at its peak) and seasoning (the art of choosing and combining flavors to complement food) are vital for fighting off the food lover’s worst enemy: not calories, but boredom. Eat the same thing in the same way time and again, and you’ll need more just to achieve the same pleasure. (Think of it as “taste tolerance.”) Have just one taste experience as your dinner (the big bowl of pasta, a big piece of meat), and you are bound to eat too much, as you seek satisfaction from volume instead of the interplay of flavor and texture that comes from a well thought out meal.

Gnocchi So, the recipe for gnocchi: A little over 1 pound of potatoes suitable for mashing; red potatoes are an option as well. Don’t peel them, so no excess moisture infiltrates the potatoes. Cook them in water with salt until they’re soft but not too soft. Halve and mash with a potato masher. Remove the peel from the masher after each potato. Add flour to the mashed potatoes. This can’t be quantified; add as much as goes in—it depends on the potato, on the degree to which it was cooked, on the moisture in the potato, and on the flour itself. In any case, the mashed potatoes must be warm. Stir until a warm, pleasant dough forms. Coat your hands with flour and form snakes with a diameter of about 1 centimeter (or nearly ½ an inch)—different from the semolina gnocchi rolls. Cut every roll into little pieces, almost 1 inch long—usually each piece should be closer to ½ an inch, but Aviram was afraid that would be too much work for me. Place the gnocchi on a floured tray, leaving some space around each one. Here, too, he spared me some work; I didn’t transfer each gnocco with a fork in order to create slits that would enhance cooking and soaking in the sauce. Drop the gnocchi in several batches, depending on quantity, into a large pot (I didn’t buy one; Michal loaned me a pot on the day of the dress rehearsal) full of water with salt, as when preparing pasta; use 1 tablespoon of salt per 4 cups of water or so, over a large flame. Once the gnocchi float, remove them with a skimmer into a serving bowl, pour the sauce that has been prepared in advance over them, and sprinkle parmesan. You can also prepare them slightly in advance and warm them in the oven.   ***

BEEF AND PORTOBELLO PASTA Portobello mushrooms have a meaty texture that’s perfect for this classic meat-lovers’ dish. SERVES 4 | 1 cup per serving 1 cup dried whole-grain small shell macaroni 1 pound extra-lean ground beef 1 medium portobello mushroom, stem trimmed, cut into ¾-inch cubes (about 1 cup) 1 cup chopped onion 1 medium garlic clove, minced 1 14.5-ounce can no-salt-added diced tomatoes, undrained 1 8-ounce can no-salt-added tomato sauce ½ cup water 1 medium dried bay leaf 1 teaspoon sugar 1 teaspoon dried Italian seasoning, crumbled ½ teaspoon pepper ½ teaspoon crushed red pepper flakes (optional) Prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Set aside. Meanwhile, in a large nonstick saucepan, cook the beef, mushroom, onion, and garlic over medium-high heat for 8 to 10 minutes, or until the beef is browned on the outside and the mushroom and onion are soft, stirring occasionally to turn and break up the beef. Drain if necessary. Wipe the skillet with paper towels. Return the drained mixture to the skillet. Stir in the remaining ingredients. Bring to a simmer over medium-high heat. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally. Stir in the pasta. Cook for 2 to 3 minutes, or until heated through. Discard the bay leaf before serving the dish. PER SERVING calories 309 total fat 6.5 g saturated 2.5 g trans 0.5 g polyunsaturated 1.0 g monounsaturated 2.5 g cholesterol 62 mg sodium 108 mg carbohydrates 35 g fiber 5 g sugars 8 g protein 31 g calcium 66 mg potassium 855 mg dietary exchanges 1½ starch 3 vegetable 3 lean meat

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