2. Asparagus with parmesan & butter
3. Fake Tuscan bread
My daughter had given me an Umbrian pasta called, "rocchetti." The name means, spools. I had a hard time finding a recipe that appealed to me. I found one in Italian at the URL: http://www.lacucinaitaliana.it/community/forums/p/24240/174328.aspx
The Italian name of this dish is rocchetti con fave, prosciutto, e peperoni. It tasted pretty good. I modified it a bit by using one thick slice of prosciutto rather than two. I'd add more sweet pepper in the future. My translation of the recipe is below.
The asparagus recipe was simple and came from page 402 of the English version of the huge Italian cookbook, "The Silver Spoon." It's basically asparagus, boiled or steamed, with parmesan and butter put on after it's cooked. Easy and delicious.
The bread was a "Tuscan Loaf" from our local Fresh Market supermarket. I love it, but it's not real Tuscan bread because it has salt. After just spending a couple of weeks in Tuscany and eating lots of Tuscan bread, the difference is very noticeable.
My translation of the rocchetti recipe:
Ingredients for four servings:
14 ounces of rocchetti
½ a red pepper
½ a yellow pepper
2 thick slices of uncooked prosciutto
7 ounces of shelled broad beans
3 T olive oil
1 clove garlic
pecorino romano or aged ricotta
Cut the peppers into little cubes and take the beans out of the bitter outer shells Cut the prosciutto into cubes and saute them for 1 minute in a frying pan with the crushed garlic and olive oil.
Mix in the beans and saute them for 2 minutes. (If the beans are very fleshy, it’s best to put them in after the peppers and to cook them longer.) Put in the peppers and cook over medium for 5 minutes. Add salt and pepper and a little bit of water from the cooked pasta.
Cook the rocchetti al dente, drain, then saute in the frying pan with the sauce. Serve immediately with grated pecorino romano or aged ricotta. (The author prefers aged ricotta.)
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