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Butter & Syrup
A food newsletter. Issue 7.
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Summer pasta

When summer comes, it's hard for me to approach pasta with the same red-sauce treatment it gets the other 9 months of the year.

Also, I had some leftover preserved lemons from writing my upcoming Instant Pot book. (No, that book is not full of specialty ingredients. But some do crop up.)

What are preserved lemons exactly? They're lemons in a salt bath. They last forever and add a puckery note of salinity to pizza, chicken, lamb, fish, rice, and — of course – pasta. Look for them in the supermarket near the olives and capers.

This recipe is more about the flavor combination than the precise measurements and method. Play fast and loose if you want. It's a good occasion for using whole-wheat pasta, too — the slightly nutty whole-grain flavor complements the other elements.

Lemon, bacon, and mozzarella pasta


Serves 2 to 3
Time: About 25 minutes


Ingredients:
  • 2 ounces bacon or pancetta, chopped into small, bite-size pieces
  • 8 ounces long dried pasta, such as linguine or spaghetti
  • 2 small preserved lemons
  • 3 ounces bocconcini or other mozzarella, cut into bite-size pieces if necessary
  • 1 small bunch flat-leaf parsley, stems removed, washed and dried
  • Extra-virgin olive oil and freshly grated Parmesan, for serving
 
  1. In a skillet over medium heat, cook the bacon —stirring occasionally with a spatula — until crisp, about 10 minutes. Set the bacon aside on a paper towel to drain.
  2. While the bacon cooks, boil salted water for the pasta. Cook until al dente.
  3. While the pasta cooks, remove the seeds from the preserved lemons: Chop each lemon in half along its equator and use a fork to fish out the seeds. , Reserve a few thin slices of lemon for garnish and then finely chop the rest.
  4. When the pasta is cooked, place it in a large serving bowl and toss it with the bacon, chopped lemons, mozzarella, and most of the parsley. Garnish with the lemon slices and a few leaves of parsley.
  5. Serve hot, drizzled with olive oil and dusted with Parmesan. (Eat a salad, too; a serving of parsley isn't much of a vegetable.)

Links

Robot agriculture

If you watch just one video this week about automated lettuce harvesting, let it be this one [Wired]. 
 

Ice cream alert

Only $2 on Kindle: Jeni's Splendid Ice Creams at Home [Amazon].
 

'Fresh' apples

Thanks to cold storage, your apples could be a year old [Extra Crispy].
 

Kenji update

Serious Eater and cookbook author J. Kenji López-Alt is opening a restaurant [Amazon | Eater] 
 

Market peeping

Check out the shopping lists of Ina Garten and Joy the Baker [Bon Appetit]. Maybe for the next newsletter I'll just send around my grocery list. Spoiler alert: I'm almost out of preserved lemons. 📝

'Will It Skillet?' giveaway

Whether you're a cast iron novice or a devoted fan from way back, you can enter to win my latest cookbook, "Will It Skillet?" Five people will win. No purchase is necessary. U.S. and Canadian residents are eligible.
 
This newsletter is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
Copyright © 2017 Daniel Shumski, All rights reserved.


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