If the family were a fruit, it would be an orange, a circle of sections, held together but separable - each segment distinct. ~Letty Cottin Pogrebin
My mother has always been the most fabulous cook. She not only prepares beautiful foods in innovative ways that satisfy the appetite, but she also presents food in beautiful tableaus that satisfy the eye. This weekend, she created this amazing lunch served on her patio. Coupled with the warm desert sun and good wine, it was a day to remember. Fettucini with caramelized onions, sundried tomatoes and goat cheese. Al dente. Al fresco. All'appetito!
RECIPE...
My mom arrives at this scrumptious dish a bit differently each time she makes it varying it for the night and diners. So quantity and measurement are left to the imagination and palate. But here are the essentials. First, she caramelizes yellow onion. Then, she tosses some oil-packed sun-dried tomatoes (chopped with a bit of the oil from the jar). She then adds some capers. She keeps all of that warm in the pan while she cooks the fettucini. When done al dente, she mixes the pasta with the caramelized onion mixture. Once plated, she dobs a few spoonfuls of goat cheese on top of each dish. It's up to each person to have the pleasure of melding the warm goat cheese into the pasta!
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