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The last week or so has been crazy. With my summer class wrapping up and a family trip to Chicago, I wasn’t able to put together a recipe for last week. I apologize for that, but I had a fantastic opportunity while I was in Chicago that I HAVE to share with you all.
If you haven’t heard of Eataly, you are missing out. It was started by Lidia Bastianich (as well as past #SMUGala chef Mario Batali and several other Italian chefs) and it is one of my new favorite places in the world. Essentially, it is an Italian market. You can get everything from cookies to meat, just the way you’d buy them in Italy. But it’s also so much more than that. In the Chicago store, there are seven restaurants and two stories of delicious food, coffee, cooking utensils, and more!
Being in Chicago, I couldn’t pass up the opportunity to visit Eataly. Thankfully, my family was more than happy to go with me and we were even able to eat at one of the restaurants! Each of the restaurants center around a food specialty (there’s one for pizza, one for fish, one for vegetarians, etc.). We ate at the “La Pasta” restaurant, because, well, pasta is amazing. And fresh pasta (which I had) is even more amazing.
While we were waiting for our table, my family and I walked around the market part. We found a jar of spices that our foreign exchange student who lived with us a few years ago introduced us too, as well as some cookies that are made in the town he lives in. I also got an apron that all of the wait staff at the restaurants wear (look out for it in future #CookAtSMU posts and videos!). I originally wanted gelato, but I was so stuffed at the end of the meal that I didn’t have room. Just an excuse to go back, I guess (like I need one).
Eataly is probably one of the coolest places I have ever been and cannot wait to go back. A huge thank you to Lidia Bastianich and everyone else that make Eataly possible. Where would Italian food in America be without you?
Now that I’m back in town, #CookAtSMU videos and posts will recommence later this week with Cheese Toasts and Savory Broth. Stay tuned!
Here it is! My first #CookAtSMU countdown to #SMUGala!
For my first recipe I made “Olive Oil & Rosemary Spaghetti” which is in Lidia’s Commonsense Italian Cooking: 150 Delicious and Simple Recipes Anyone Can Master. This book was invaluable when looking for recipes for this project. With delicious and simple in the title how can you go wrong?
This was filmed in the Parsons community kitchen, which is the kitchen on campus I am most familiar with, having spent two years living in Parsons. I really like cooking in the Parsons kitchen (and it doesn’t hurt that you can see the TV while you’re cooking haha). Over the next few weeks, I’ll be moving around to different community kitchens so everyone can see all the great places there are to cook on campus!
This recipe is exactly what Lidia titles her book: simple and delicious. You do have to use a stove, so a trip to a kitchen is necessary, but it’s quick and sooo yummy. So without further ado, here’s the recipe of Olive Oil and Rosemary Spaghetti:
To make 6 servings, you’ll need:
- 1 pound spaghetti
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- Needles of 2 bushy rosemary
- 6 tablespoons chopped fresh parsley
- 1 cup grated Parmigiano-Reggiano
What you’ll do:
- Bring a large pot of salted water to boil. Add the pasta just as you start the sauce.
- In a large skillet, over medium-high heat, melt the butter in the olive oil.
- When the butter is melted, add the rosemary and cook until the needles are sizzling and the rosemary is fragrant. Use your nose to tell you when!
- Add 1 cup of pasta water to the skillet and simmer to reduce by half.
- When the pasta is al dente and it to the sauce and toast to coat.
- Grated cheese on top to serve
And there you go: Olive Oil and Rosemary Spaghetti, a simple and scrumptious dish for everyone. If you make this recipe, let me know how it turns out!
Up next week: Raw Garden Salad. Stay tuned!
As of last Saturday (5/31) there are exactly 22 weeks until the tenth annual Saint Martin’s Gala. I have been lucky enough to attend the last two as part of the Social Squad. I even have a couple blog posts about this awesome event.
For the past three years, Saint Martin’s has welcomed three awesome chefs to Gala: Mario Batali, Guy Fieri, and Michael Symon. This year, the celebrity chef is Lidia Bastianich and I could not be more excited. She’s the “grande dame” of Italian cooking (my favorite kind of food) and the title is the perfect description. She’s worked with Julia Child and cooked for Pope Benedict XVI, she has four TV shows, and multiple cookbooks full of delicious recipes. One of my favorite things about Lidia though is how committed to family she is. She brings in her mother and grandmother’s recipes, works with her son, Joe, and focuses many of her recipes around family. I’m so excited to welcome her into the Saint Martin’s family this November! You can read more about her on the Gala website.
Over the past few weeks, I’ve been getting to know Lidia through her recipes. Just before the semester ended, I requested two of her cookbooks (Lidia’s Commonsense Cooking and Lidia’s Italian Table) through Summit and have been pouring over them, reading her detailed descriptions and stories, and getting more and more excited for November 1. Using some of her recipes from the two cookbooks and her website, I have complied a list of 20 recipes that can easily be made in the community kitchens on campus or even in your residence hall room. Each week, through written blog posts, Instagram videos, and a couple full length videos, I will share my attempts at making Lidia’s recipes. Together, we’ll countdown the months, weeks, and days until the 2014 Saint Martin’s Gala. Look for #CookAtSMU on Twitter, Instagram, and WordPress for all the recipes!