Living back in Vancouver means being back in the garden. We did a lot of clean up this year, but we did get a few things in. The tomatoes have been very productive but are taking a long time to ripen, so we have been having a lot of things with green tomatoes (this evening we will do something with salmon from the record 2010 run and green tomatoes).
One inspired morning Yoshie decided to make a green-tomato pasta, which we shared in the garden with our close friend Brad. It was one of those inspired by the moment dishes that we hope to make many times again.
(Ingredients for about four people)
- One large green tomato (preferably a nice meaty heirloom varietal)
- Broccoli stem and florets (mostly for the cooking water)
- Three cloves garlic
- Shitake mushrooms (a handful)
- White mushrooms (a handful)
- Olive oil, sea salt, white wine, parmesan
- Pasta (spaghetti is fine)
Boil broccoli stem and then florets in water with salt, blanch, retain water, separate the florets (3 – 4) into very small pieces (keep the stems and remaining florets for another use, in an accompanying salad perhaps)
Top up the water from the broccoli, bring to boil, salt and add the pasta
Thinly slice garlic, cook slowly in olive oil
Wipe and slice shitake and mushrooms (slice thinly)
Cut tomato in small strips (like matchsticks)
When the garlic is golden, add green tomato sticks and stir, then and mushrooms and shitake
Add a good sprinkle of sea salt and a generous amount of white wine (about a 2/3 a cup), let simmer down
When pasta is ready, add about a ¼ cup of pasta water (the starch helps to bind the sauce)
Toss pasta and green tomato sauce together, serve in bowls, decorate with finely separated broccoli flowers and top with shaved parmesan
This has a nice sour taste, good for a long summer lunch in the garden, finishing the wine.
(Photos Yoshie Hatori)
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