Thanks to everyone who entered the drawing for “The Muffin Tin Cookbook,” by Brette Sember with Melinda Boyd. The winner is Carrie Brown. I’ll pop it in the mail today.
Everything Fine Cooking does is awesome, but by no means simple. The recipes are all Saturday-afternoon challenges, at least for me. I love them, though, because the writers take a great deal of care detailing every step. For this reason, I had to peruse most of the book for a short recipe to share in this space. Italian food lovers will get years’ worth of experimentation from this tome.
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For those of you just here for the food:
SPAGHETTI WITH ARUGULA, TOMATO & RICOTTA SALATA
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
2 teaspoons dried oregano
3 beefsteak tomatoes, cut into 8 to 10 wedges each
6 ounces arugula, about 7 cups loosely packed, washed and tough stems removed
5 ounces grated ricotta salata, see Jennie’s note
1. Cook the spaghetti in plenty of salted boiling water until al dente. Drain well, but don’t rinse.
2. While it’s still hot, put the pasta in a large bowl and toss it with oil, salt and pepper to taste, oregano and tomatoes.
3. Gently toss in the arugula. Divide among bowls, top with the grated ricotta salata.
– “Fine Cooking Italian”
Jennie’s note: Ricotta salata is ricotta that’s been pressed, salted and dried. Instead you can use feta, chevre, or queso fresco.