Have I mentioned how much I love Mark Bittman? Seriously, the man is a genius (even the title of his weekly column in the NY Times food section has me smitten). I clipped this recipe Wednesday and put it together tonight with a half a bag of pasta in my cupboard and a bit of chicken left from last night. I used brown button mushrooms and varied from the recipe a bit by using cooked chicken from last night's roast and adding 1/3 of a cup of grated Parmigiano Reggiano at the same time. To say that it was fabulous would be an understatement....the umami level of this dish is sure to make it a staple in our household.
ps: still to chilly to paint and I have lots to update you on monday...
pps: you can find the Martelli Pasta for less at a local market but i love Zingerman's descriptions (have i never mentioned them before...how is that possible?) and look forward to visiting everytime we are in Michigan to stock up on a few key ingredients, fresh bagels and cheese (ahem...i've been known to spend 40 minutes at the cheese counter).
2 comments:
Y U M !!!!
oh zingerman's....that is such an incredible place. You always stir up longings for the midwest my dear!
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