Monday, August 8, 2011
Lou's Most Excellent Rocketti
Leftovers conjure sour memories for me. Circa 1982. When Mom said, "we're having leftovers" for dinner that meant we were having what we didn't eat the night before because we didn't like it.
I always thought of leftovers as "used food." I know that's a bad way to look at it but there's the truth.
I made a flank steak the other night coated with Montreal seasoning. We had half of it left and The Lovely Wife is busting my chops about when-are-we-gonna-finish-the-steak? because TLW loves leftovers. I was dreading it.
I think I came up with something that works and is also not so bad for ya'. This serves two quite well.
2 shallots, sliced thin
2 garlic cloves, minced
Cayenne pepper - about 1/2 tsp
Black pepper - about tsp
"Leftover" beef-product, about 1/3 pound, sliced very thin
1/8 box wholewheat pasta
Two BIG handfulls of baby roquette (spinach works too)
Extra virgin olive oil
This happens pretty fast - pay attention.
Bring 5 quarts of salted water to a boil.
In 2 TBS olive oil sweat-up the shallots for about 5 minutes until soft. Add the garlic and cayenne and black peppers. Cook for 30 seconds more and then transfer to a small heat-proof bowl.
Add the pasta to the boiling water.
Add the steak to the pan you sauteed the garlic/onions in. Gently warm up until the steak just turn a bit grey (assuming you started with rare steak...which you should have). Remove steak from pan and set aside.
Pasta should be near done......going on 8 minutes here.
Add the roquette to a colander and drain the pasta into the colander. Quickly add back the pasta/roquette to the pot and stir in the garlic/onion mix.
Plate the pasta in bowls and top with the steak. Top with shaved Parmesan.