Philly Pasta

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When most people think of food and Philadelphia, they can’t get past the cheesesteak. Granted, cheesesteak is a magical thing, but that isn’t all there is. I’ve never been to Philly, but when I was contacted by the people who run Philly Homegrown to try a bunch of local products, I immediately said yes. What better way to learn about a town than through the food that is produced there?

About a week later a giant box arrived and I unpacked it slowly, surprised at the variety. Chocolate, honey, jam, organic flour, big bags of handmade pasta, a chunk of orange coriander sausage, and more. I wish I could say I put the chocolate, a dark, minty bar from John & Kira’s, to some sort of creative recipe use, but it quickly disappeared into my belly. The biscotti from Baker Street Bread Company also met a similar fate. Let me just say that in general I’m not a fan of biscotti, because it often just crumbles into a million pieces once my teeth graze it. This biscotti might have turned the tide, because it was delicious – crisp yet yielding and tender to bite into.

I still haven’t made my way through all the items I received, but I had to make some of the beautiful pasta from Severino Pasta. I had never used perciatelli, a hollow, long noodle type, before, but I thought it would be great to cook it up with some cheese from Keswick Creamery and the salami from Garces Trading Company Charcuterie.

Yes, that Garces. It turns out that Iron Chef Jose Garces has a gourmet market where he makes, among other things, his own line of salami using Heritage breed hogs from nearby Country Time Farms. I’ve never not been a meat eater, but I’ve only really gotten into charcuterie in the past couple of years, and this is good stuff. The orange adds a subtle sweetness to the meat that I really enjoyed.

I love dishes that I just throw together, and what I call “summer” pastas are just that – no sauces that I use from my canning stash, just fresh ingredients all dancing together. For this meal I also grabbed Brussels sprouts and arugula, both from Central Texas farms. So maybe this is Texas-Philly Pasta. But that doesn’t quite have the same ring to it.

Philly Pasta

I realize not everyone has access to the ingredients I used, and that’s OK. Just use the absolute best ingredients you can find, and it will all come together.

Author : Megan Myers

5 from 1 vote

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Ingredients

  

• 8 ounces perciatelli, fettuccine, or spaghetti
• 1 cup sliced Brussels sprouts
• 2 ounces salami, sliced thin into half-moons
• 2 cups torn arugula
• 1 cup shredded raw milk cheese
• Olive oil

Instructions

• Set a large pot of water to boil. Meanwhile, in a large flat-bottomed saucepan, heat a tablespoon of olive oil over medium.
• When the water is boiling, add the pasta and return water to a boil, then reduce heat to medium-high. Cook according to package.
• While the pasta cooks, add the Brussels sprouts to the saucepan and cook until browned. Add the salami and arugula, cooking until salami is heated through and arugula is wilted.
• Add the cooked pasta to the saucepan, top with shredded cheese, and toss to mingle ingredients. Alternately, plate up the pasta and top with the meat, vegetables, and cheese.

Nutrition

Serving: 1 grams

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!

Thanks to Philly Homegrown for sending me such great products to try out! If you want to learn more about the fresh, local food that Philadelphia is creating, check out visitphilly.com/food