A Hit (Soup) and a Miss (Pasta)

Chris at The Cheese Store of Silverlake gave us a large end piece of Proscutto. We decided to use it to make Spaghetti Friuliano, from a recipe we found in the New York Times. We also made a very thick Polenta Soup with Spinach from a recipe in Bon Appetit. I liked the soup more than the pasta. We probably won’t make the pasta again. I would make the soup.

Spaghetti Friuliano

Adapted from Andrew Carmellini, Locanda Verde

New York Times

TOTAL TIME

25 minutes

INGREDIENTS

         Salt

         3 large egg yolks

         1/2 cup heavy cream

         1 pound spaghetti

         2 tablespoons butter

         1 large onion, halved and thinly sliced

         4 ounces (about 1/2 cup) sliced speck, cut into short ribbons

         4 cups shredded savoy cabbage

         3/4 teaspoon ground juniper

         1 1/2 teaspoons coarsely ground black pepper, or as needed

         1/2 cup grappa

         1/2 cup grated fiore sardo or similar aged sheep’s milk cheese, plus additional for serving

PREPARATION

1.   Bring a large pot of salted water (2 to 3 tablespoons salt per gallon) to a rolling boil. Meanwhile, in a small bowl, whisk together the egg yolks and heavy cream.

2.   Add the spaghetti to the boiling water and cook until al dente (usually about a minute less than the package recommends). In a large saucepan over medium heat, melt the butter. Add onions and sauté until beginning to soften, about 2 minutes. Add speck and sauté for another minute. Add cabbage and sauté for 2 minutes. Add juniper, pepper and half the grappa. Stir well.

3.   When pasta is ready, reserve about a cup of the cooking water. Drain pasta and add to pan with the cabbage mixture. Add the egg and cream mixture and cook over medium heat for about 1 minute. Add just enough of the reserved cooking water to make a creamy sauce; all may not be needed. Turn off heat and adjust salt and pepper as needed.

4.   Add 1/2 cup of the cheese and remaining grappa. Stir well. Serve with additional cheese.

YIELD

4 to 6 servings

Polenta Soup

Bon Appetit

yield: Makes 6 servings

active time: 40 minutes

total time: 40 minutes

This thick soup has a texture almost like porridge.

ingredients

         6 cups (or more) low-salt chicken broth or vegetable broth

         3/4 cup polenta (coarse cornmeal)

         3 tablespoons all purpose flour

         3 tablespoons butter

         2 garlic cloves, peeled, crushed

         Coarse kosher salt

         8 ounces baby spinach leaves

         Ingredient Info: Polenta is sold at some supermarkets and at natural foods stores and Italian markets. If unavailable, substitute an equal amount of regular yellow cornmeal and cook about half as long.

preparation

Bring 6 cups broth to simmer in large saucepan; cover to keep warm. Whisk polenta and flour in heavy large pot. Add 1 cup hot broth; whisk over medium-high heat until smooth. Stir in butter and garlic; sprinkle lightly with coarse salt. Gradually add 5 cups hot broth by cupfuls. Boil gently over medium heat until polenta is tender and soup is creamy and thickened, whisking frequently and adding more broth to thin, if desired, about 25 minutes. Stir in spinach by handfuls; simmer until wilted, stirring often, 5 to 7 minutes longer. Season with more coarse salt and black pepper.

Ladle soup into 6 bowls and serve.