Monday, June 21, 2010
Chilled carbonated blood with a citrusy finish. Warm blood bisque infused with rose petals. Blood gelato. (My post has nothing to do with Snoop D-O-Double-G. I just like the title of his latest music video.) True Blood is stepping up their culinary game and I'm still on cruise control. If this were Top Chef, I'd be packing my knives. But at least now I'm inspired for next week. (Hey Mario! Blood gelato! I've never seen that on the menu at Otto.) In the meantime, enjoy my True Blood red pepper pasta with lots of garlic or a little, depending on whether you are trying to attract Eric or repel him. I know that I for one will be reducing my garlic intake.
Red Pepper Rigatoni
(Adapted from Marcella Hazan)
2 large red bell peppers
2 tablespoons extra virgin olive oil
2 - 4 peeled garlic cloves
1/8 teaspoon crushed red pepper flakes, optional
1/2 pound dried pasta (such as rigatoni)
2 tablespoons unsalted butter
1/2 cup freshly grated Parmesan cheese
Fresh basil leaves, torn into small pieces
1. Cut the peppers in half lengthwise and discard the seeds, pulpy core, and stems. Peel the peppers with a vegetable peeler and then cut lengthwise into strips about 1/2-inch wide, then cut crosswise into 2-inch strips.
2. Place a large saute pan over medium-high heat and add the olive oil and 4 garlic cloves. Cook until the garlic is golden brown, 3-4 minutes, then remove and discard it. (Alternatively, mince 2 garlic cloves and add after step 3.)
3. Add the peppers to the hot pan and cook, stirring frequently until soft, about 15 minutes. Add the minced garlic and red pepper flakes, if using, and cook for 2 minutes. Add salt to taste, stir, and then turn off the heat.
4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente. Gently reheat the peppers and then add the drained pasta, butter, and cheese. Remove from the heat and toss with the basil. Serve immediately. Serves 2 generously.