Summer Vegetable Pasta and Health Department Visit
We had an interesting inspection from the health department last week. Our score 96 out of 100-not perfect but ok. One unusual aspect was that it occured at 5:00 PM just as we opened which can often be a stressful 10 or 15 minutes without an inspector watching and checking temperatures. Anyone who has studied psychology will recognize the phonema as "Fixed Interval Scallop"-faced with a set of tasks and a deadline activity builds to a crescendo. Of course we face that deadline every night at opening. And even more unusual, the inspectator stayed for dinner. I have never experienced one of my inspectors eating in the place they inspect. I feel pretty good about that.
This vegetable pasta has nothing to do with the Health Department, but I just wanted to brag about it a little. This is just basically alot of vegetables simmered with tomatoes, wine, and some herbs at the end.
1/4 pound fresh green beans, cut into 1" pieces
1/4 pound zuchinni
1/4 pound yellow squash
1/2 red pepper diced
1/4 pound carrot sliced
1 medium onion, sliced
1 cup sliced mushrooms
3 or 4 garlic cloves, minced
1/4 cup olive oil
2 pounds plum tomatoes, peeled and seeded
2 tablespoons of tomato paste
2 cups white wine
Salt and pepper
Fresh basil and oregano
I begin by stewing the vegetables in the oil over low heat for 15 minutes, until they begin to carmelize and take on some color.
Add the tomato paste and let it btown slightly.
Add the tomatoes and wine and let the sauce simmer for 15 to 20 minutes-just until the vegetables are tender, but not cooked to mush.
Taste for dalt and pepper, add some fresh herbs. Serve over noodles with some fresh herbs and parmesan cheese. Makes a big batch, so freeze some for winter.