Spaghetti with mushrooms, pine nuts, parsley, and pecorino; salad – 2 July 2011

D took over cooking today, and it was great to have his signature pasta again.

He cooked brown mushrooms and a portobello (giant crimini) (a cheapo bag from the Bowl), pine nuts, and parsley in olive oil, tossed with cooked spaghetti, and topped with shaved pecorino. Usually we use pecorino romano, but this time he tried pecorino crotonese, which I found on a major sale at the Bowl ($14 instead of $20/lb) and bought a bunch. It is a really nice cheese! D uses a potato peeler to peel thin slices of cheese off the chunk for this topping. He also made a wonderfully refreshing salad. He used up a bag of wild arugula I had bought at the Bowl, and got some lettuces from the back yard (and some romaine from the fridge, I’m sure). He added a tiny bit of radicchio, and a dressing of herbed vinegar and a bit of olive oil. It was rich and fresh and very satisfying.

We had an Acme Italian Batard to go with this.

D pulled up a Villa Antinori Toscana (sangiovese/cab/merlot/syrah) from the cellar. We got this at Costco for a good price – I think about $14 – and have had good bottles, but this one was not at its best. Not bad, just not fabulously tasty.

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