Wine:
Cottonwood Canyon 2000 Estate Pinot Noir
Shotfire 2005 Barossa Shiraz
Amador Foothill Sangiovese 2003
Terre Di Tufi Toscana Bianco 2004
Billy had returned from South East Asia. We decided to play Mah Jong on Saturday night. Billy had requested we make the Cabbage Pizza with Pancetta. Billy had read about the Pizza on the blog while traveling. We get our Pancetta at The Cheese Store of Silverlake – it goes great with the Cheese and Cabbage. We made the cabbage pizza and once again it was a hit. Kevin brought over the first printout from his on-line wine catalog. It was quite impressive to see how the program organizes and catalogs there wine storage.
Spring had arrived early at the Hollywood Farmer’s Market and they had lots of young Asparagus. It gave us an opportunity to made one of our very favorite pastas. It is from Chez Panisse Pasta Pizza & Calzone by Alice Walters. Asparagus Pasta is amazingly good and very easy to make.
For desert we served Cookies from Clementine & Dolce De Leche Ice Cream
We played Mah Jong till after midnight, when we decided to end the game!
Asparagus, Brown Butter, Parmesan & Fettuccine
==============================================
1 ½ pounds Asparagus (recipe calls for white, but we use green)
½ cup sweet butter
Fettuccine for 4
Salt and Pepper
Parmesan Cheese
Peel Asparagus
Heat the butter gently until it starts to turn golden brown
Cook the Asparagus in boiling water for a few minutes until they are cooked but not overly soft
Drain Asparagus and add to brown butter and coat well with the butter
Cook the pasta drain and return to pot
Add the Asparagus and any remaining butter to the cooked pasta
Season with salt and pepper, mix well.
Serve the pasta topping with grated Parmesan Cheese
No comments:
Post a Comment