Botticelli’s four cheese pasta
A quick dinner:
I like to cook something quick sometimes and this dish fills the bill. About 30 minutes and you are ready to sit down to a fine meal. You could substitute pancetta for the bacon (actually I prefer pancetta). One of the things you will find is that the artichokes will pick up the flavor of the wine and other ingredients (make sure you do not use marinated artichokes).
Ingredients (serves 5):
- ½ pound – bacon or pancetta cooked and finely diced
- 2 tablespoons – extra virgin olive oil
- 1 large – onion (e.g., Vidalia), chopped
- 2 large – celery stalks, chopped
- ½ pound – button mushrooms, chopped
- 2 cloves – garlic, minced
- 1 large – tomato, sliced into small pieces (see photo)
- 6 – artichoke hearts (medium to large) chopped (make sure they are not marinated)
- ½ cup – white wine (e.g., pinot grigio or chardonnay)
- 1 pound – equal amounts of parmesan, mozzarella, asiago, and Romano
- 1 pound – wide noodles (or fresh fettuccine if possible)
In a separate skillet, cook the bacon until medium done, about 20 minutes over medium heat. Set on paper towels to soak up oil and then dice.
Heat the olive oil over medium heat in another skillet and add the onions, celery, and mushrooms. Cook until the mushrooms have lost their water and the onions are soft (about 30 minutes).
The onions, celery, and mushrooms cooking.
Add the garlic and cook an additional minute. Add the tomatoes, artichokes, and wine and cook until the wine is nearly cooked off.
Chopped tomatoes and artichokes and diced garlic.
Skillet after the tomatoes, garlic, artichokes, and wine have been added.
Add the diced bacon and keep warm.
Bacon added to the vegetables.
Cook the noodles in boiling salted water, drain, and then add the drained noodles back into the pan (do not rinse). Mix in the bacon and vegetables along with the cheese and serve immediately. Enjoy!
I just had some sort of flash memory on Sunday that craeted an aching nostalgia for nursing my boys so intense it almost hurt. Oh, and my new ob/gyn gave me huge props when she asked if/how long I nursed. It was like getting an A+ from my new doctor!I just think that when nursing works, it works so beautifully. It makes me sad for moms who can't/don't get through that rough period you mentioned, Becky, because once you do, it's all gravy!And I LOVE the look of the leek recipe. Big fan of leeks. I'll plan to try it soon.Have you ever made a cherry tomato salad with soy sauce, dark sesame oil, and basil? I made it last night; so good I almost cried.