Search: Advanced | Preference

Traveling Boy means the travel adventures of the Traveiling Boitanos
Travel adventures of Eric Anderson Boitano
Travel adventures of John Clayton
Travel adventures of Deb Roskamp
Travel adventures of Fyllis Hockman
Travel adventures of Brom Wikstrom
Travel adventures of Jim Friend
Travel adventures of Timothy Mattox
Travel adventures of Corinna Lothar
Travel adventures of Roger Fallihee
Travel adventures of Tamara Lelie
Travel adventures of Beverly Cohn
Travel adventures of Raoul Pascual
Travel adventures of Ringo Boitano
Travel adventures of Herb Chase
Travel adventures of Terry Cassel
Travel adventures of Dette Pascual
Travel adventures of Gary Singh
Travel adventures of John Blanchette
Travel adventures of Tom Weber
Travel adventures of James Thomas
Travel adventures of Richard Carroll
Travel adventures of Richard Frisbie
Travel adventures of Masada Siegel
Travel adventures of Greg Aragon
Travel adventures of Skip Kaltenheuser
Travel adventures of Ruth J. Katz
Travel adventures of Traveling Boy's guest contributors

Ketchikan Bed and Breakfast Service

Panguitch Utah, your destination for outdoor discovery

Alaska Sea Adventures - Alaska Yacht Charter and Cruises

Colorado ad

Sorrel ad

Polar Cruises ad


write me    Feeds provide updated website content        

Penne Peppered Pranzo

A Penne Peppered Pranzo
With Pavarotti
Recipe, photographs and video by Tom Weber

Have you ever glanced across the room in a restaurant and seen someone at another table engrossed in a business lunch? The poor frontline employee is talking frantically on an iPhone with someone back at the office while simultaneously crunching sales projections on an iPad as his/her regional manager, waiting impatiently, strums his/her fingers on the table and remarks, "Well?"

Non è una problema per me (It's not a problem for me). Today, I'm throwing away the gadgets and having lunch, virtually, with the late, great tenor-of-all-tenors, Luciano Pavarotti. "The King of the High C's" and I have all the time in the world, just like the length of one his operas.

In between arias, we'll lunch on a simple concoction I've whipped up in the kitchen many times before.

It's a quick-'n'-easy, Lazy Person's pasta recipe featuring penne rigate (cylinder shaped, furrowed "quills"), grilled peperoni (bell peppers) and a handful of Greek black olives, or: Penne con Peperoni e Olive Nero. For lunch, it's one of my favorite go-to dishes and plates in less than 30 min., OR YOU DON'T PAY. Not bad for "slow food."


Italian "semipro" enjoying her plate of pasta

More often than not, Italians - of ALL ages -- enjoy a plate of pasta at pranzo (lunch) vice cena (dinner). Admittedly, pasta, in all its variety, is one of the heavier dishes of la cucina Italiana and best served as part of the midday meal.

Whenever I wing it in the galley, I always have music playing in the background, appropriate for the dish I'm attempting to create or recreate, to keep me focused and in the right mood.

I love the sound of musica classica, and it marries well with the Italian fare that I routinely – and miraculously – whip together.

With "The Maestro" in the house, I thought it appropriate to go with one of his all-time hits, Mattinata, written by Ruggero Leoncavallo way back in 1904 and one of the 26 songs that made it into the Pavarotti's Greatest Hits CD.

If you'll cue it up on the turntable, I mean the iPhone, and raise the volume to the heavens, we'll get this culinary aria underway.

__________________________________

Step-1: Fill a medium-size pot with water, cover, set the burner to HIGH and bring to a boil.

Step-2: Cut the pre-packaged roasted peppers and black olives, and peel, quarter and flatten out the cloves of garlic.

Step-3: Pour the olive oil into a skillet rotating it around until the pan is completely coated. Set the burner on MEDIUM heat and warm the oil for no more than one min. DO NOT BURN THE OIL.

Step-4: When the olive oil heats up, introduce the garlic (or garlic powder) and stir. Once the garlic cloves turn paper-bag brown, turn the burner off and remove them from the skillet and toss.

Step-5: Weigh the pasta to ensure you have the right amount (100g x person).

Step-6: The medium pot of water is now boiling. Remove the lid and add the sea salt.

Step-7: Drop the dried penne into the boiling water, stir vigorously for about 15 sec. to keep the pieces separated. Set the timer for 9 minutes and let the pasta cook on its own.

Note: Cooking time for the penne rigate (size n. 73) is 11 min., but we'll subtract 1 min. and use that time to quickly sauté the pasta in the sauce at the very end just before plating to ensure the dish is al dente.

Step-8: While the penne cook, return the skillet to the burner and place on MEDIUM heat. Fold in the roasted pepper and black olives, the optional crushed hot red pepper flakes, and 2 tablespoons of the boiling, salty pasta water and stir for 2 min. Turn the burner down to LOW and keep the sauce going until the penne finish cooking.

Step-9: The timer rings at the 10-min. mark. The pasta is done. Turn off the burner. Drain the penne in a colander and shake off the excess water.

Step-10: Throw the penne down into the skillet where the sauce has remained warm. Raise the burner to MEDIUM heat and sauté quickly for about 30-sec., or until all the "quills" are bathed in the sauce.

Step-11: Turn the burner off. Plate the penne. Serve with crunchy, artisan black olive bread.

Step-12: BUON APETITO!

Recommended wine pairing: Bidibi IGT – Maculan Società Agricola, Breganze (VI), Italy

Made from a blend of Tai (f.n.a. Tocai, 55%) and Sauvignon (45%), this refreshing vino is straw-yellow in color. Intensely aromatic, it pours forth with refreshing notes of ripe tropical fruit, citrus and freshly cut grass.

Dry and well-rounded on the palate, Bidibi IGT has a vibrant acidity with a pleasant and persistent finish. It stands on its own as a true ombra (regional dialect for aperitif), and marries well with soups, first courses – including the above recipe – and light fish dishes.

Best served chilled at 10°C. Cin cin!



Care to Share?
Do you have any favorite recipes that you
picked up in one of your travels?
Can you share them with us?
Click here and send them
to Audrey.

Visit other recipes:
Chocolates for Valentine's Day
Super Bowl Recipes
Clayton Lettuce - Delicious!
Lazy Person's Spaghetti con Gamberetti In Aglio, Olio e Peperocino
Sgroppino: Venice Untied
Lazy Person's Farfalle con Piselli e Pancetta
Lazy Person's Raviolini In Butter and Sage
A Penne Peppered Pranzo With Pavarotti
Lazy Person's Blazing Saddles Bean Soup
Hugo: The Alpine Spritz
A Splash of Venice in Every Glass
Lazy Person's "Taste the Salt" Pasta
Lazy Person's Pan-Seared Plum Brandy Pork Chops
Lazy Person's Semolina No. 5 In Red Sauce Minor
Lazy Person's Creamy Prosciutto Cotto Arrosto Pasta
Apfelstrudel
Lazy Person's Bell Pepper Sauce-Based Flatbread Pizza
Lazy Person's Golden Rush Bell Pepper Sauce
Lazy Person's Pancetta 'n' Peppers 'Deep Throat' Pasta
Lazy Person's John Montagu Plain Omelette-Smoked Salmon Panino
Lazy Person's Pesto Based Flatbread Pizza
Queen Viola Cipolla of Tropea
The Caesar Salad
Thanksgiving Recipe - Circa 1621
Smoked Salmon
Spicy Tuna Tartar Sauce
Frikadeller -- Danish Meatballs
Costolette di Vittelo Milanese
Ribollita Reboiled Minestrone
Lutefisk - From Norway
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Sample the Flavors of New Zealand
Cornish Pasties
Pesto alla Genovese
A McDreamy McMeel
The English Countryside: Fresh Food & Real Ale




Hi Audrey,

Love your lamb shanks.

--- Paul, Scottsdale AZ

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Audrey

Very interesting, mouth-watering piece by Audrey! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA


Name: Required
E-mail: Required
City: Required
Feedback:
 

Stay tuned.


© TravelingBoy.com. All Rights Reserved. 2015.
This site is designed and maintained by WYNK Marketing. Send all technical issues to: support@wynkmarketing.com

Friendly Planet Travel

Lovin Life After 50

Big Sur ad

Herzerl Tours ad

Tara Tours ad

Alaska Cruises & Vacations ad

Dude Ranchers' Assoc. ad

Cuna Law Yacht ad

Cruise One ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Global Exchange Reality Tours ad

Park City ad

Visit Norway ad

MySwitzerland.com

Sitka, Alaska ad

Montreal tourism site

Visit Berlin ad

official website of the Netherlands

Cruise Copenhagen ad

Sun Valley ad

Philippine Department of Tourism portal

Quebec City tourism ad

AlaskaFerry ad

Zurich official website

Zuiderzee Museum ad

Like-a-Local.com