Café con Leche

Squash blossoms are difficult to find but I found some at the Belmont Farmer's Market.

I made a salad for the kids today with some of the blossoms

Fettuccine with Squash Blossoms

In a medium sauce pan add some unsalted butter, chopped garlic and scallions. Then add thin slices of your favorite summer squash plus some corn kernels and enough chicken stock to make a light sauce. Saute until cooked through and then throw in a handful of thinly sliced squash blossoms and basil until wilted. Season to taste, adding more butter if necessary to enrich the sauce and toss with cooked fresh fettuccine.

Posted by Rosa at 08:04 PM | Permalink | Comments (0)

Ingredients
fettuccine
broccoli, cut into small florets
olive oil,
red pepper flakes
1 teaspoon lemon zest
parmesan cheese

Directions
1. Cook the fettuccine until it's al dente. Reserve 1/2 cup of the pasta water.
2. In a skillet over medium-high heat heat the olive oil until it's shimmering, then add the broccoli florets to the pan and sprinkle them lightly with salt and pepper. Leave them alone to brown, 2 minutes. Add a splash of pasta water to the broccoli and reduce the heat to medium. Cook, stirring occasionally, until the broccoli is barely tender.
3. Drain the pasta and toss it with the broccoli. Add the red pepper flakes, lemon zest and parmesan, and toss to combine. Add a drizzle of olive oil and more parmesan when serving.

Posted by Rosa at 09:10 PM | Permalink | Comments (0)

Ingredients
1 tablespoon extra-virgin olive oil
2 large garlic cloves, lightly crushed
6 ounces pancetta/bacon, cut into 1-inch squares
3/4 cup heavy cream
3 large egg yolks
1/3 Parmesan cheese, plus more for serving
3/4 cup fresh or thawed frozen baby peas
3/4 pound spaghetti
Salt & Pepper

Directions
1. Bring a large pot of slated water to a boil. Add the baby peas and cook just until tender, about 1 minute. Transfer the cooked peas to a bowl. Add the spaghetti and cook until al dente; drain.

2. In a large, deep skillet, heat the oil. Add the garlic and cook over moderate heat until golden, about 3 minutes. Discard the garlic. Add the pancetta/bacon to the skillet and cook over moderately high heat, stirring occasionally, until golden and crisp, about 5 minutes. Transfer the pancetta/bacon to a bowl.

3. Pour off all but 2 tablespoons of the fat from the skillet. Add the cream and scrape up any browned bits from the bottom of the skillet, then pour into a medium bowl. Whisk in the egg yolks and 1/3 cup of the Parmesan cheese.

4. Return the pasta to the pot and add the cream mixture, pancetta/bacon and peas. Season with salt and pepper and toss until the sauce coats the spaghetti.

Posted by Rosa at 04:31 PM | Permalink | Comments (0)