Think On It

Carciofi are artichokes, do you love them?

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To begin you do exactly the same things that we did in Carciofi 101.

When the artichoke slices are partly cooked, add the garlic slices to them. Once you get to the browned stage, however, add 6 small, sweet winter tomatoes cut into quarters and the pasta water as described, and as they cook, it will thicken up into a sweet and sour sauce. Cheese doesn’t go in this pasta, in my opinion.

So for two:

2 small or 1 globe artichoke, cleaned and sliced thinly
2 tablespoons of great olive oil — I used spicy oil from Puglia
2 cloves of garlic, sliced
salt to taste
6 sweet tomatoes on the branch (pomodori al grappolo)

from 100 to 200 grams (7 to 14 ounces) of pasta. The pasta shown is casarecce, which has a tube shape but looks homemade.

Flickr had stopped feeding the photos in Carciofi 101, so I had to load them into this program. It didn’t want them one bit! Since winter is artichoke season, let’’s send this to Ruth at Presto Pasta Night.

I had a small disaster making this. For the first time I oversalted the pasta water and had to start that all over again. Bleaugh!

7 comments October 31st, 2007

The blouse: it’s back, they say

In today’s UK Telegraph there’s an article about the return of the blouse. There’s some useful information there, especially about what this incarnation may mean to us. There’s a list of dos and don’ts, too, but they left one off: if you have a notable bosom, don’t put ruffles on it!

I’d also add that you should at least try to wash any blouse you have, because otherwise no matter what it cost to begin with, it will end up one of your costlier garments. Blouses tend to get sweaty and cuffs get into whatever you do. Break out the iron, lads and ladies.

And yes to that hat, too.

2 comments October 31st, 2007