I’ve written about David Rocco’s latest Book Made in Italy
, and I’ve shared a recipe or two already, but now I have to confess my latest addiction and I blame it all on him.
His so simple to make, so good on everything and anything Chili Pesto. Just as an example… last night was my Honey’s birthday and we had a small party to celebrate.
Boaz and Dov made this amazing painting for him (That’s me on the left, wearing a red shirt because it’s my favorite color, next to Boaz, Dov and my Honey – AKA Poppa) that now hangs in a place of honor – the kitchen.
But I digress… dinner was Grilled Rosemary & Garlic Flank Steak – meat from Getaway Farm, rosemary and garlic from the Seaport Farmers Market; Roasted Cauliflower from the market and a few baby beets and rosemary from Joanna’s garden; Sauteed Swiss Chard, also from her garden. And my latest addiction… the chili pesto that served as a condiment for the flank steak, and was tossed with the cauliflower before serving and sauteed along with the Swiss Chard.
The only thing we didn’t put it on was the birthday cake… ice cream cake from Dairy Queen – everyone’s favorite treat.
Supper tonight will probably be pasta tossed with a little olive oil, freshly grated Parmigiano Reggiano and a big dollop of Chili Pesto. A perfect meal after a busy day. And this is a perfect segue to remind everyone that I’m hosting Presto Pasta Night this week. Please share your pasta with me by Thursday. If you have a blog, mention Presto Pasta Night with a link and email me your URL. If you don’t have a blog, but do have a great recipe to share, just send me your recipe and I’ll share it for you. Email: ruth (at) 4everykitchen (dot) com. If you’d like to host a Presto Pasta Night Roundup yourself, just drop me a line.