Prosecco eats broccoli (and cauliflower)

Chez moi ce soir: Spelt linguine with Ontario broccoli and orange cauliflower sauce. Deliciously and lovingly prepared by C, now christened by Broccoli as "Risotto". Are you still with me? A dash of olive oil and a dusting of Romano (which I mistakenly bought thinking it was Parmigiano) and dinner is served. Enjoy!

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Tuesday night's Matriciana

This is a meal that was promised to me last Saturday but didn't appear until Tuesday night. Why, you ask? Traditionally a Matriciana is served with a type of pasta called bucatini, but C prefers to make it with a fresh spelt rigatoni from a shop on Dufferin street called Bologna, where the Italian ladies whip it up daily. Except on Saturdays they close early and C didn't get there in time. The pasta's a bit pricey, but in my opinion the best fresh pasta one can buy in Toronto. Anywho, the two of us pigs were starving last night and ended up devouring the entire pot of Matriciana. It was fantastic, and so worth the wait. I was full after the first serving but kept being lured back for more. The chewy, slightly nutty spelt pasta and the sauce with savoury bits of bacon did me in. We cleansed our palates after the pasta frenzy with a fresh salad with vegetables from our CSA (Community Supported Agriculture) box: butter lettuce, peas, grated kohlrabi, orange mint (from my balcony). Oh, and only second to C's Matriciana is the one at Lupa in New York. Check it.

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More spelt pasta

What can I say? I love spelt. Spelt pasta is not only nutritious (higher protein content than wheat pasta), but it has a nutty flavour and a slightly chewy texture. It's become a staple in my kitchen these days with my preference being this brand. Here's a quick "madrigiana" sauce- chopped cooked bacon in an organic tomato sauce with spelt rigatoni and spinach garnish. Fast, delicious, and good for you. [I can't believe I posted about bacon again!]

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