Sep 1
I’ve never been a super big fan of prosciutto, preferring instead the more bacon-like pancetta. Something about the texture, its sort of stretchiness and flavor just put me off. But lately, it’s growing on me. (See the grilled pizza with prosciutto and arugula). When it’s cooked just a little bit, prosciutto is an entirely different animal. And its saltiness is perfect in this baked pasta dish.
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Chiles roasting over an open flame is one of those scents that’s a harbinger of good things to come. Like garlic and onions cooking on the stove, like banana bread baking in the oven. If there’s one smell I don’t mind filling the house in the summer, it’s roasting chiles. When you’ve swapped 9 months of sunshine for 9 months of rain, the scent of chiles roasting is even more evocative of desert heat and warm, sunny days. The last few years more and more farmers markets in California have been doing chile roasts in August and September, and finally, Whole Foods will be doing a Hatch chile roast in Seattle, Portland and Bend, OR in a couple of weeks (yaaaaay!!!!!).
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