Spaghetti alla Norma &
Penne with Asparagus and Salmon

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            FOOD FUNNY
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Thanks to Freddie Johnson for this one:

A man and his wife were arguing while touring Paris. They were hardly
speaking to each other after being seated in a fancy restaurant for
dinner. When the waiter arrived, the man said,"I'll have a big thick
porterhouse steak."

The waiter replied, "Monsieur, what about ze mad cow?"

He said, "She'll have a salad."

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            TODAY'S RECIPES
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This dish is a Sicilian classic where it appears on almost every
restaurant menu. Supposedly named for the opera "Norma" by
Vicenzo Bellini, a Sicilian, it is a simple yet elegant combination
of eggplant, tomatoes, and mozzarella. Whatever you do, use
fresh mozzarella and not the rubbery stuff made for putting on pizzas.

Spaghetti alla Norma

2 Tbs (30 ml) olive oil
1-3 cloves garlic, finely chopped
1 1/2 lbs (675 g) tomatoes, peeled if desired and diced
Salt and freshly ground pepper to taste
1 lb (450 g) eggplant, peeled and diced
1 lb (450 g) spaghetti or other pasta,
cooked according to package directions and drained
1/2 lb (225 g) fresh mozzarella, diced
About 12 leaves fresh basil, torn into pieces

Heat the oil in a skillet large enough to hold the cooked pasta
over moderate heat and saute the garlic for 1 to 2 minutes. Add
the tomatoes, salt, and pepper and cook until the liquid from the
tomatoes has evaporated, about 10 minutes. Add the eggplant,
stirring to combine, and cook covered for 15 minutes. Add the
cooked spaghetti, mozzarella, and basil and toss to combine.
Serves 4 to 6.

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I usually avoid tuna noodle casseroles when I can (maybe it's
the canned condensed you-know-what that's in most of them),
but I love the combination of pasta and seafood. Salmon aren't
native to Italy, so imported salmon makes this dish a small
extravagance on an Italian table.

Penne with Asparagus and Salmon (Penne agli Asparagi e Salmone)

1/2 lb (225 g) asparagus, trimmed and cut into 1-inch (2 cm) pieces
2 Tbs (30 ml) olive oil
1 onion, finely chopped
1 15-oz (425 g) can tomatoes, drained and chopped
Salt and freshly ground pepper to taste
1/2 cup (125 ml) heavy cream
1/2 lb (225 g) skinless fillet of salmon cut into strips about 1/4 inch (5 mm) thick
1 lb (450 g) penne or other pasta, cooked according to package directions and drained

Boil or steam the asparagus until tender but still firm, about 5
minutes. Drain and set aside. Heat the oil in a skillet large enough to
hold the cooked pasta over moderate heat and saute the onion until
tender but not brown, about 5 minutes. Add the tomatoes, salt, and
pepper and the reserved asparagus and cook for 10 minutes. Add the cream
and cook until slightly thickened, about 5 minutes. Add the salmon and
cook for 2 minutes. Add the cooked pasta and toss to combine. Serves 4 to 6.
Received on Wed Jan 17 08:32:15 2007