A NEW TAKE ON RADISHES

   Sergio, the CSA Farmer, gives us some spicy ass radishes. They have some serious tangy life in them, especially when eaten raw. I like it. But, while at the City Bakery, which is one of the BEST and most luxurious lunch buffets in all of New York City, I had Roasted Radishes with Celery. They were wonderful and really mild and crunchy. So when we got another bunch of radishes I decided to give it a try. 

   I sauteed some garlic and shallots in extra virgin olive oil with peperoncino, then added the celery and the shallots, salt and pepper. I cooked them for about 10 minutes altogether. The shallots got so sweet and caramelized. When I turned the heat off I added some chopped cilantro. It was a really nice crispy, mild and warm way to enjoy that bunch of radishes that always gets short changed as a side show in a tossed salad, while they really should be the main event.

FAST PASTA WITH GARLIC AND OIL

Pasta should be simple. I made this literally 10 minutes before I had to leave for my weekly Italian class and ate it standing up while putting on my rubber rain boots. This is a variation on classic Pasta with Aglio e Oglio (Garlic and Oil) 

FAST PASTA WITH GARLIC AND OIL

2-3 TBSP Extra Virgin Olive Oil

1-2 tsp of peperoncino (red pepper flakes)

2-4 cloves of garlic

1 TBSP Tomato Paste or fresh chopped tomatoes (optional - I like it for color)

1/2 lb. spaghetti

Chopped parsley

Chopped Cilantro (optional and not a traditional Italian herb, but delicious!)

1/2 lemon juice (optional)

grated cheese (parmesian, locatelli or pecorino romano)

Salt and Fresh Ground Pepper

 

While the pasta is boiling in generously salted water, sautee the olive oil, garlic, tomato paste and peperoncino, for less than 2 minutes. If you want a very strong garlic flavor, do not sautee the garlic at all. Leave it raw and add it with the parsley. When the pasta is al dente, strain it and toss it with the olive oil mix, the chopped parsley and cilantro, raw garlic if you prefer, the juice of 1/2 of a lemon, grated cheese and salt and pepper to taste. 

This is a nice summer recipe with fresh ripe tomatoes (which I had in the fridge but forgot to add! Salsa anyone?)