Thursday, June 16, 2011

Dinner Tonight

Lately, I have been in charge of preparing the family meal. Every lunch and dinner shift the entire staff eats together before we begin the service. We always have a good time enjoying one another's company. It's also a time where we (the interns) get an opportunity to try new recipes. I do my best to be creative, as pasta with vegetable scraps can get old fast. The other night I made two types of paninis- one with salami and cheese the other with sauteed eggplant, tomatoes, and cheese. We are only allowed to use certain ingredients which sometimes makes it feel like an episode of Chopped. I also made a yummy lemon pepper pasta using very few ingredients. Here's the recipe:

Extra Virgin Olive Oil
1 clove of garlic
2 bell peppers (use one yellow, one red- cut into strips)
1 lemon
1/2 cup grated Parmigiano Reggiano
1 tblsp chopped Italian parsley
2 tblsp butter
1/2 cup cream
Pasta (any kind will do)

Cook noodles according to package. While they are boiling make sauce. Coat a large pan generously with olive oil. Turn on medium high heat. Add garlic (whole). Once the garlic is singing (or sizzling) add the peppers, saute for about 3 minutes or until somewhat tender. Add the zest and juice of one lemon. Sprinkle with cheese and parsley. Melt in the butter and finish with the cream. Season with salt and pepper. Remove garlic clove, toss pasta into sauce. Enjoy!

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