I have a big chunk of halibut that needs to be used tonight. Tofu, though. Yum.
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TORTELLINI WITH MORTADELLA (kosher salami) & PEAS p. 125
A one pan dish that works. I’m really not a cured meat fan, but I do love the salami butter pasta recipe in this book, and wanted to try something new and quick. Mortadella wasn’t going to happen, so I went with beef salami. Honestly, I didn’t love the salami, but I did like this a lot. Maybe turkey bacon next time? First you toast the pistachios in olive oil, the season and add lemon zest. I then cooked my cubed salami, which she doesn’t call for but to me seemed necessary. Then add oliveoil to the empty pan and put in the tortellini, cooking 3-5 minutes until golden on bottom. Add chicken stock, frozen peas, and salami,season, stir, cover and cook 3-5 minutes. Add cubed butter around edges and stir. Do the same with Parmesan. Add lemon juice. Serve with toasted pistachios on top. LLD was all over the nuts in this, and couldn’t believe it was just salt, pepper, and lemon juice.
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Oh that would go over well here
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SKIRT STEAK (flank) WITH CORN & FETA p. 318
Absolutely delicious. I don’t eat much red meat, but when I do I usually go with either flank steak or filet. So flank it was for this. Make a dressing of mayonnaise, lime zest, garlic, smoked paprika, S&P. Rub some on steak. The salad is crispy lettuce (Romaine for us), corn (frozen here), and crumbled feta, with the juice of the lime and the majority of the dressing tossed through. Cook the steak, slice, serve over it. LLD isn’t always thrilled with entree salads for dinner, but he couldn’t stop raving about this one. I served with a sliced baguette on the side. I think you could serve with lots of different proteins and be just as happy.
P.S. I love this book.
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Looks great!
I like skirt steak a lot more than flank, around here, WF sells it for a better price than fancy butcher shops.
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