Still in (near) the Windy City. Yesterday my hosts and I met up with a mutual friend of many years for lunch at the iconic SUPERDAWG. I’ve featured them here before.
However, for supper we dined in. Primo: spaghetti all’arabbiata.
The little tomatoes were for the salad dressing, a vinaigrette. Minced garlic, white wine vinegar, salt, olive oil. Macerate for a while. A mix of baby greens and romaine.
For the pasta sauce, I left the garlic in fairly large chunks just in case the others didn’t want to ingest it all. Start gently in the olive oil. Never burn garlic. Brrrrr.
In go the whole San Marzano tomatoes, which I broke down with the edge of a spatula.
You can bring to temp quickly and serve or you can reduce to intensify the experience. That’s what I do. Gauge that carefully if you have several people to feed. What this produced: five adult portions with one, entire package of bronze cut spaghetti alla chitarra.
Meanwhile, the main show. Boneless ribeyes.
One of the pre-prandials involving the wonderful Cedrata which some of you readers deigned to send me from my wishlist a while back. It needs some fresh herbs. We found this cocktail in Basilicata a couple years ago.
Everything was family style so I left the pasta in the pot for service at the table.
Meanwhile, the coals were settling down and the steaks had been dry-rubbed with white pepper, salt and oregano.
Ecco. Consumed with olive oil, salt and squeezes of lemon.
Few things rival the pleasure of a leisurely meal with friends, especially when you haven’t been together for a long time.
I get to drive north for a meeting today and then back tomorrow before the return trip home.