Farfalle with Roman Beans, Tomato Confit and Salmon
The hiatus has been too long, the blog world must be worried that we aren’t eating here in Seattle, or closer to the reality, eating poorly. I can’t say that we have been excited by the food here. Sure, I’m happy about the plethora of good Asian restaurants and enjoying a few things that I missed when we were in Italy, but we are generally disappointed. We’re mainly disappointed in what we’re finding at the grocery store, from your general American supermarket, to Costco to the fancier shops. We don’t eat out as much as we used to, because even though I’ve mastered eating with one hand, holding my youngest in the other, I can’t say that I enjoy it, so we do most of our eating at home. After living in such a rich agricultural and fishing culture we are having a really hard time. Culture shock.
Of course there are some wonderful markets, their only problem is proximity, we don’t actually live in Seattle, we are deep in the burbs, so a jaunt to Pike Place market, or the Ballard farmer’s market is an all day outing and who knows how that fish is going to smell on the way home. I’ll stop my whining, these things take time, and we need to give it its due time, either we will adapt to mediocre or we will find our gold mine… time.
We did find these gorgeous romano beans at Pike Place market when we brought my sister to see it, they were being sold at one of the flower stands. The vendor was excited that we knew what they were and had never thought to cook them with pasta, I was excited to actually find them and that they were being sold alongside gorgeous dahlias!
One last thing… salmon, it is amazing here, no doubt, but this girl is over it and I’m still on the look out for those fresh octopus.
Farfalle with Roman Beans, Tomatoes Confit and Salmon
for the tomato confit:
- 1 cup cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tsp sugar
- 2 stems of fresh thyme
- salt to taste
Preheat the oven to 275F. Clean your tomatoes and cut them in half, distribute on a baking sheet, sprinkle the sugar, thyme and salt evenly over the tomatoes. Drizzle on the olive oil. Place in the center of the oven and roast for about 2 hours, checking to make sure that they don’t dry out too much.
- 1 lb romano beans
- 1 clove of garlic, squished, peeled and left whole
- 1/2 lb fresh salmon (smoked will also work, though the flavor will be more intense)
- 1 lb farfalle
- 2 tbsp extra-virgin olive oil
- salt and pepper to taste
Clean the beans by snapping off the ends and rinsing under cold water, shake the water off of them and dry off with a clean kitchen towel. Heat oil in a wide saucepan over medium-high heat and add the clove of garlic. When garlic starts to sizzle add the romano beans, saute until the beans start to blister and wilt, lower the heat and add the tomato so that the flavors start to meld. Add the salmon to the beans when you have added the pasta to the water, you don’t want it to cook for too long, it can become very dry.
In the meantime, fill a large pot with water for the pasta. Bring to a boil over high heat.
Once the water starts to boil for the pasta add a small handful of salt to the water and bring to a rolling boil. Add the pasta and cook until al dente. When the pasta is perfectly al dente, turn up the heat on the sauce and drain the pasta. Without shaking all of the water out of the colander pour the pasta into the pan and toss it with the romano beans and the salmon. Serve immediately with freshly ground pepper to taste.
One Year Ago: Acciughe Sotto Sale, Tiella Barese con Cozze, Riso e Patate, Vegetable Lasagna “in bianco”, Pomegranate Chicken, Spiced Brisket with Leeks and Dried Apricots & Risotto with Calamari and Zucchini Blossoms
Three Years Ago: Fusilli Bucati alla Puttanesca, Casareccie with Green Beans and Ricotta, Holland, Cappelletti con Salmone Affumicato e Fagiolini, Chilled Zucchini-Yogurt Soup, Risotto with Sausages and Green Beans, Herb Baked Fish, Moroccan Beet Salad, Aunt Lois’s Challah, Zucchini in Israeli Tomato Sauce, Crunchy-Topped Whole-Wheat Plum Cake, Caprese Pasta Salad with Grilled Eggplant, Roma, Insalata di Seppie con Paté di Olive, Chocolate Swirl Cheesecake & Fried Calamari
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Five Years Ago: Greek Stewed Green Beans and Yellow Squash With Tomatoes, Gemelli with Grilled Sausage and Scamorza, Pan Seared Wahoo over Grits with Fresh Puttanesca, Porcini Trifolati, La Focaccia al Formaggio di Recco, Pizze Fritte & Luchin
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