This week we cooked on a Wednesday night because we will be traveling overseas starting this weekend. (We will try to find a chance to cook while we are away, but at least we will report back on what we are eating:). We decided to do pasta two ways, along with a tasty green salad and peach cobbler made from peaches our generous upstate neighbors (Patrick, Virginia & Wyeth) gave us. We made linguine with lamb bolognese and linguine “cacio e pepe” (or linguine with a lot of butter, pecorino cheese and pepper–the recipe calls for cacio di roma, another cheese, but we couldn’t find it so we used all pecorino…still delicious but a little salty). The salad we made was arugula with avocado, tomatoes and pumpkin seeds. And, of course, the dessert was peach cobbler (along with some amazing macaroons our friend at Action Against Hunger gave us.)
The full meal: lamb bolognese, pasta cacio e pepe, salad and extra cheese for grating.
Alex cooking the ground lamb for lamb bolognese
Max grating pecorino for the pasta cacio e pepe
Teamwork on the salad
Working on the avocado, arugula, tomato salad.
Before the peeling…
Peeling the peaches (messy!)
Cobbler ready to go in the oven
Peach cobbler just out of the oven!
