I wish I could post smells . . . The smell of cayenne peppers, fresh chopped and sauteing in olive oil is something that whoever finally finds claim to its essence will be wealthy beyond measure. But hopefully that will never in actuality happen. I do however encourage everyone and anyone to a mid-autumn indulgence in late summer peppers, cooked in olive oil over low heat until their peek has been reached. Then, only then, poured over pasta Alfredo.
The delicate intensity of a fresh sprig of thyme gently added to that white sauce, making perfection an understatement . . . Please please please don't forget to smell while these miracles of the garden cook.
This is a pretty basic white sauce:
Saute over medium heat:
1 tablespoon olive oil
1/2 onion yellow onion minced
2 carrots chopped finely
Once carrots are tender but definitely not soft, add,
mixing constantly until smooth and thickened:
1-2 tablespoons butter
1/2 cup corn
1 cup peas
1 cup milk with 1 tablespoon unbleached white flour dissolved in
1 + 1/2 cups parmesan grated
Salt, black pepper and cayenne to taste
Place a bed of washed, chopped chard on each plate, then add a mound of cooked noodles.
I used lasagna noodles torn into manageable pieces. Pour the sauce over and garnish with black
salt cured olives and the pepper oil from above. And if you're like me and can't decide if you're addicted to spicy or there is just something in it you need, add pepper flakes too . . .
Please enjoy ~ Marica