Burro e Parmigiano

Today, I shared this recipe with a friend so here I’ll share with all of my friends!
This pasta dish is ev’s favorite. If I remember right, she brought it as school lunch for three consecutive weeks. At which point, she told me she didn’t like “mac ‘n cheese” anymore. Really, maybe you are just a bit tired of it!

In any case, this is such a simple recipe, there’s really no need to make the boxed stuff. I’m pretty sure I use the same effort with this quick recipe as I would the box. This has to be the simplest Italian dish I know. In fact, the Romans like to say if your wife serves this pasta she was up to no domestic good all day! Can I say simple one more time!

Of utmost importance, however, is the cheese. You must use Parmigiano Reggiano. No other will do.

  • pasta (save some water when you drain)
  • butter
  • Parmigiano Reggiano

Cook the pasta, drain, and save the water. Stir in the butter, the Parmigiano and a splash of pasta water. You’ll know how much to use.

our lunch's leftover

our lunch’s leftover

Buon Appetito!

Macaroni & Carrots: a skin boost

Carrots, once the root-all for the eyes, are apparently just the enforcement your skin needs under summer’s rays.

The news even reported that vendors on Italy’s beaches are vending cold crisp carrots to sun bathers in favor of the usual coconuts and watermelons.

Yesterday I whipped up this carrot mac & cheese more because all I could find in my kitchen was carrots and pasta than anything to do with skin. And I needed an easy and appealing dish for a two-and-a-half-year old. In the end, we got our dose of beta-carotene!

When I cook I tend to go by sight and taste. Here’s roughly what I did:

  • steam 3 carrots peeled & cut in half moons OR saute leek in olive oil and then braise carrots in it with a little water
  • puree the carrots with some of the water from the steaming (could also use the pasta water) use an amount of water to get the consistency you like. I went a bit lumpy.
  • Toss the cooked pasta (140g) with the carrot puree and a generous amount of grated Parmiggiano Reggiano cheese.
  • If your pasta water is well salted, along with the cheese, you shouldn’t need to add salt.

note: As I had some fresh sage in my kitchen, I put a nice bunch in the steaming water for the carrots

How appetizing is the color! That orange mac & cheese stuff in a box can kiss it!

carrot macaroni & cheese