Now here’s some real food: pasta tossed with anchovies, garlic, hot red pepper and breadcrumbs. Man, this stuff is good. I got the idea from one of John Thorne’s old newsletters that’s been floating around the kitchen. I suppose you might not like it if you don’t like anchovies, but why would you not like anchovies? Honestly.
This would, of course, be good with any number of variations, including adding cheese, but the breadcrumbs really do a great job of standing in for grated hard cheese, adding a charming nutty crunch. We ate the pasta with a few tender lamb rib chops, just salted and seared, and a bit of fresh spinach tossed in a hot wok. Leftovers reheated quite splendidly, tossed in a nonstick skillet, with an egg fried alongside. Yum.
by Mario Batali, and found an enticing picture of lamb rib chops dancing around a pile of something green. It was, apparently, a pesto made of broccoli rabe. What a good idea, I thought, I’ll get some at the farmer’s market and try it out! Naturally, not a single booth was offering it…but Blue Heron Farm did have lovely fresh bunches of mizuna, or Japanese mustard greens. Thinking one bitter green might well replace another, we bought a bunch and proceeded to wing the recipe.
