A card hand…
SOOOO – If you have a bag of lemons, and you forget what inspired you to take them home in the first place
AND someone at work leaves a copy of Good Housekeeping on the table….
AND there’s a recipe for Spaghetti with Lemon Ricotta – that’s a sign, right?
Basic spaghetti with ricotta sauce, nice lemon grated peel here… : spaghettini-lemon-ricotta-recipe
Now – I didn’t make my own ricotta, (and I would argue that what they have you make isn’t actually ricotta, although it sounds plenty GOOD) so I added a little extra lemon peel, and I juiced those yellow orbs because I’m supposed to use the peels and throw the fruit away????
I think NOT.
It was quick and easy, it was fine, it was OK. It was also a little….dull.
Then there were the LEFTOVERS.
Some things are fine just re-heated or even served cold as part of lunch the next day, some things need a little more…..help.
For me leftover bascetti usually means
To make leftovers into lunch or another night’s supper:
- Shop the pantry and fridge for flavor enhancers. I had a red pepper,and a green pepper that I cut up and tossed in a pan with some olive oil, a nice generous amount of olive oil. An onion chopped fine and a clove or two of garlic are not amiss here either. Celery would also work or in a different direction, mushrooms. Choices, you got choices. If you see things in your mind’s eye, do you taste things in your mind’s mouth? Ponder as you scope and chop.
- The little grapes tomatoes (that were pretty large for grape tomatoes) and not entirely tomato-ish on their own were halved and added in towards the end, to release the juices and the flavor.
- Beat half a dozen eggs with salt, pepper and grated Romano cheese.
- Toss the leftover spaghetti with the eggs. I had a little more ricotta and added more lemon peel at this point. Basil would have been nice – or a handful of chopped parsley would have been a different green element way to go.
- When the pepper mixture cools a bit, toss that in and around too.
- How does it smell ? Adjust until it smells good.
- Put more olive oil in the pan and heat it on medium for a minute…add the mixture, flatten it around, and give it a shake to settle it all to the bottom.
- Let it fry up for two minutes without disturbing – then shake and shimmy the pan so that the uncooked egg puddles get closer to the heat.
- Poke at the edges towards the center with a spatula so that it doesn’t stick.This makes so much more sense at the stove then it seems here on the page.There is a whole lotta cooking that’s learned by looking.
- Turn the heat to low, put a lid on it, and leave it alone for a while. Go set the table,humming Italian songs along with Lou Monte on the CD player.