Need a terrific recipe for those days that are too hot to turn the oven on? Try this one!
1 package orecchiette pasta
130 g. jar of Salsa al Tartufo Nero (truffle salsa)
1 jar roasted red peppers, chopped (or 2 freshly roasted peppers)
2 large green onions, chopped
7 strips bacon, cooked and roughly chopped
1 small bunch fresh parsley, chopped
1/2 cup freshly grated Parmesan + a little extra to taste
salt and pepper to taste
1. Cook pasta as directed on package. Make sure not to over cook; it’s better for the pasta to be slightly on the tougher side of al dente so that it holds up as the pasta chills. Once cooked, drain and run under cold water for 30 seconds.
2. Place pasta in a large bowl and gently stir in the mushroom salsa. Make sure to stir enough so the pasta is evenly coated.
3. Stir in peppers, onions, bacon and
4. Add Parmesan, salt and pepper and gently toss.
5. Chill for at least three hours.
6. Serve with another heap of freshly grated Parmesan!
What’s your favorite no-cook recipe for hot summer days?
Bacon? Garlic? Butter?
On my list of All Time Favorite Ingredients, these three all make it to the top five…
… and their combination makes these biscuits insanely irresistible. I want to have a brunch potluck just so I can share them with everyone I know; spread the buttery bacony biscuit love!
Buttery Bacon and Garlic Biscuits
Makes about 10 biscuits
(Adapted from Craig Claiborne’s Whole Wheat Bacon Biscuits, The New York Times Cookbook p. 641)
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp. baking powder
3/4 tsp. sea salt
1/3 cup butter, softened to room temperature
4 strips bacon, cooked and crumbled
3/4 cup almond milk
2 cloves garlic, minced
1. Preheat oven to 450*
2. Mix together dry ingredients in a large bowl. Cut butter into small chunks and us an electric mixer to blend.
3. Stir in bacon, garlic and milk by hand until a dough is formed.
4. Lightly flour a board and knead the dough for a minute or so, until the it is no longer sticky.
5. With a rolling pin, roll dough out until it is about 1/2 inch thick. Use a cookie cutter to cut biscuits into about 2 inch circles (I used the ring from the top of a mason jar).
6. Place on a lightly buttered baking sheet. Bake for about 15 minutes, or until the biscuits are slightly browned on the top.
These would pair nicely with a big bowl of Savannah Beans and Greens…I’ll have to remember that when the weather gets a little cooler.
What are your top five favorite ingredients?