Monday, January 30, 2012

Dining In...

For years I enjoyed reading (and occasionally trying) the recipes presented by Ret. Col. Roc Weiler. The Gallente people have an unbridled enthusiasm for many things in life, and food ranks high on that list.

As Roc has found himself far from any quality cooking or ingredient lists these last few months I have missed his recipies. Until he returns (and perhaps even after) I will endeavor to post one new recipe a week, something to inspire and fuel the capsuleer on the go, or the capsuleer looking to woo a woman.

This week is a simple, yet elegant meal. Designed to entice the senses and dance upon your tastebuds, this meal can be made quickly (in under 30 minutes). It's easy to make while waiting for the fleet to form up for the next strategic op.

Tortellini, Spinach and Proscuitto
9oz cheese tortellini
9oz fresh spinach (or baby spinach)
1/4 cup finely shredded Parmesan/Romano cheese
1/4 cup pine nuts
6 garlic cloves, finely chopped
1 tsp olive oil
4oz (4-5 slices) Proscuitto

Cook the tortellini until al-dente (just a tiny bit chewy), usually 7-8 minutes
While the tortellini is cooking, heat a large (10"/25cm) skillet over medium heat. Add the pine nuts and toast lightly, tossing to keep from burning (about 2 minutes). Place the pine nuts in a bowl.
Add 1 tsp oil to the skillet.
Add the garlic to the oil, and sauté for 2 minutes.
Add the spinach and cook until wilted (about 8-10 minutes).
Combine the pasta, spinach and cheese in the bowl with the pine nuts. Toss lightly to mix.
Slice the Proscuitto into small slices (1/2 x 2 in or 15mm x 50 mm).

Place pasta in a dish, and liberally toss Proscuitto slices over the pasta. Serve with slices of fresh melon (I recommend HoneyDew, but Cantaloupe works as well) and a glass of a light white wine, like a Sauvignon Blanc.

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