I read this beautiful article in The New York Times What We Learn From Old Recipes that was so familiar to me. I have said so many times here on this blog how essential my grandma is in my life, especially regarding cooking and my passion for food. I don’t remember seeing my grandma with a cookbook or any recipe written on paper, except when she wanted to make something totally different and usually the recipe was from someone that she knew. Actually, she doesn’t have any cookbooks! I’ve seen my grandma cooking since I was a little girl and she never used a measure cup to measure anything. She would crack the eggs, mix them with her hands and would start adding flour from the bag and little by little after mixing she would decide by eye and touching if it needed more flour or anything. It could be a cake, bread, rice… In my grandma’s kitchen are no oven temperatures and no real measurements. Like a recipe might say, “use some butter the size of an egg”. It totally describe my grandma’s cookbook if she decides to write one. So, it was this way that I learned how to cook and I am still cooking like that. Most Brazilian recipes have measurements that are very vague like “a plate of flour” or a “spoon of sugar”. Marilyn used to get crazy with my Brazilian recipe translations. Moving to the U.S and having a blog has made me more precise with measurements but sometimes I really miss the freedom to enjoy cooking using no measurements, only adding ingredients using my eyes, hands and taste.
- Whole Wheat Pasta
- Buttertnut Squash, peeled, seeded,cut into chunks, blanched and cooled
- Swiss Chard, cleaned, sautéed with minced shallots and garlic
- Pine Nuts
- Parmesan Cheese
- Olive oil
- kosher salt and pepper
- 1 egg, cooked over easy
- Cook pasta in salted water until al dente
- Bring butter, pine nuts and sage sprigs to a simmer and cook over medium heat until butter becomes brown and nutty smelling, approximately 5 minutes. Set aside.
- Add sauteed swiss chard, squash and browned butter/ pine nut mixture to pasta.
- Toss and serve with one egg over easy.
- Sprinkle with Parmesan
Don’t forget to PIN on your Pasta/Fall boards ON PINTEREST!!
Beijos e Tchau!