Posted by Nick Kindelsperger, July 28, 2008 at 4:15 PM
I picked this one out from Lidia's Italy, a book with some wonderful recipes. Most of her pasta dishes are bare bones, and this one is no exception. It's kind of a tomato sauce, but only cooked for five-ish minutes, leaving the tomatoes bright and sugary. The arugula adds a little bitterness, and the red pepper flakes provide a nice bit of heat.
I couldn't find any cavatelli (the preferred pasta for this creation), strascinate (the second pick), or even humble orecchiette (which I really should have been able to find). So I used this shell-shaped pasta called conchiglie rigate—a shape that was new to me. But it more than worked. It trapped the sauce, surprising some bites with unexpected flavor.
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Posted by Lucy Baker, July 14, 2008 at 1:45 PM
Today, nearly every American supermarket has a butcher department. But beware—chances are there is no actual butcher on premises. Whoever takes your order likely does not know how to bone a chicken or butterfly a leg or lamb. Not so at Fairway, where Ray Venezia has presided over meat and poultry for almost a decade. One of Ray's favorite meats is veal, which he believes isn’t as popular as it should be considering that it is naturally low in fat and full of "knockout" flavor.
Today's Cook the Book recipe, adapted from The Food Life, is for Sautéed Veal Chop and Arugula Salad—a light, fresh version of the traditionally heavy Italian classic. These veal chops are breadcrumb-free, fried sparingly in corn oil, and topped with refreshing salad with hints of tomato and red onion.
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