And I Can Cook, Too

Saturday, March 03, 2007

Saturday, March 3, 2007

Later That Same Day...

What Kristin makes when she really wants the comfort of Greek Spaghetti buy can't find any mizithra:

Bread Crumbs

4-6 Slices Bread, NOT WHITE, use a variety of whole wheat, grain, seeded, rye, etc.
4 Cloves Garlic
1 Bunch Parsley of your choosing
2 Tbsp. Parmesan Cheese, grated
1 Tbsp. Olive Oil

Put it all in the food processor and process until thoroughly blended and ground. Store this in your freezer, it's great for all kinds of things: coat meats, top eggs, top roasted vegies, make stuffing, etc.

Sort of Spaghetti Carbonara

4 oz. Spaghetti
1/4 C. Diced cured, salted meat of your choosing - bacon, pancetta, ham would all work
1/2 tsp. Dried Red Pepper Flakes (or as much as you like)
2 Cloves Garlic, minced
2 Tbsp. Bread Crumbs
2 Eggs, thoroughly beaten
Parmesan Cheese to grate on top
S&P To Taste

Cook the spaghetti according to directions. While it is cooking, render your meat in a skillet over medium heat. When the meat is done, add the chili flakes and the garlic. Cook for one minute. Add the bread crumbs and cook for two minutes more. Drain the spaghetti, and add to the skillet. Top with the eggs. Toss the spaghetti to completely coat and cook the egg. Season, and top with Parmesan.

It's not Greek, but it will do in a pinch.


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