2 pastas, 1 main, and 1 starter
Pasta ai fiori di zucca, pasta all'arrabbiata, salmon meunière, and mortadella butter
This month’s newsletter has two pastas, one main, and one starter. The first recipe is pasta ai fiori di zucca, which is pasta in a sauce of zucchini blossoms, speck, onion, and saffron. I used fusilloni which are jumbo fusilli, perfect for this dish. The next recipe is pasta all’arrabbiata. There are many ways to make this but if you’re based in Philadelphia like me, our markets tend to be limited with spicy peppers. If you already bought a large jar of Cento’s hot cherry peppers for my previous newsletter recipe you are in luck. I like using the hot cherry peppers because it gives a nice acidity to the sauce and the spice hits you right away then dissipates. I made this with le cortecce pasta (named after tree bark) which perfectly scoops up the spicy sauce. The last two recipes are a quick salmon dish that I make at least once a week and have posted many times to Left Burner and finally mortadella butter which you can eat ontop of bread or even use as a filling for pasta. I’ll share a tools list, an ingredient lists for quick market shopping, and then the methods. Enjoy!