Rocco Galatioto, nice photos and good food

 

  Penne rigate con prociutto cotto e piselli. Penne rigate with boiled ham and peas. This is a very fast dish so get the pasta water ready. As the water is heating up, chop up a small onion and cut up a thick slice of boiled ham into small squares. Tell the deli man to give you a slice about a quarter of an inch thick. When the water boils, add the pasta and now put good EVO to coat the bottom of a non stich pan large enough to hold the pasta. Add the onion and as soon as it becomes translucent, add the ham. You may now add a dash of good dry wine. Remember to stir the penne. Once the alcohol evaporates, add the peas and a laddle of pasta water that is rich in starch. Cover and cook. Chech for salt. Because the ham is salty just add a little salt to allow the peas to release their natural water. This is called acqua di vegetazione . When the pasta is very al dente , usually two minutes before the indicated cooking time, drain it but reserve a cup or two of the water. Stir in the p...

 

 the park being the Jardin du Luxenbourg in Paris. What a great city, what vitality. OK the coffee is pathetic and the espressi and cappuccini are absolute horrible (BTW there's no longer the so called French roast, it's all espresso, macchiato and cappuccino done very poorly even though they use Italian machines) but Paris is always Paris. This park is absolutely stunning. It has a plethora of flowers, wonderful trees and an artificial pond for toy boats. But what is best is the way it's being used to relax and enjoy life at least until Monday whel it's time again to work. We Italians also have a great joy of life except that we do not empohasize work as much. At any rate anyone visiting Paris must come here.

 Many people have issues with cauliflower and broccoli. Perhaps it's the aroma. Yet these are extremely healthy vegetables. This recipe is simple and not greasy. You must first steam the cauliflower florets and keep the water in reserve. Take a deep  non stick skilled, put about one TBS of good EVO, a sprinkle of peperoncino and two whole garlic cloves. Once the garlic changes color and releases it flavor to the oil, add the cauliflower florets.  Saute until the florets get brown. Now add a laddle or two of the stream water and chopped Italian parsley. Salt and pepper to taste. Toast some rustic Italian bread and cat with EVO. To finish the dish add  some of the cooking water and alittle more EVO. Now add some some raw Italian parsley. Simple and healthful Buon appetito

 

  You do not have to go far to enjoy the great f all foliage. It's in the city's parks. Juniper Valley Park, Queens NYC, NYC Parks, fall. Rocco Galatioto

  Let's  start the week with a very simple but healthy and delicious dish. Cut up a head of broccoli into small florets, Take a deep skillet into which add EVO, a garlic clove and a sprinkle of red pepper. Sautee the broccoli but not too much. Remove and put aside and discard the garlic. Prepare a pot of salted water for the spaghetti.  Wipe the skillet with a paper tower and add some EVO, a clove of garlic sliced thinly and one anchovy fillet in oil, Now over medium heat make the anchovy melts. The pasta may now be added to the pot.  Now add to the anchovy mixture a teaspoon of tomato paste. Take some pasta water and dissolve the paste. You should have a nice sauce. Two minutes before the pasrta's cooking time, drain it but reserve some pasta water, and add to the mixture. The spaghetti will finish cooking in the skillet. Add  some reserved water and stir and aerate. Add the broccoli. Shut the heat. Add some plain bread crumbs and some grated parmigiano. Serve ...