LCBO Food and Drink Holiday 2015

TRENDS KID CUISINE

For a simpler menu, serve the pasta next to the lamb—they go really well together.

PASTA PANGRATTATO WITH WALNUTS, PECORINO & ROASTED CHERRY TOMATOES

4 Bring a large pot of salted water to a boil, add spaghetti and cook until al dente accord- ing to package directions. Drain, reserving about 1 cup (250 mL) pasta cooking water, and transfer pasta to a bowl. Use a spatula to scrape tomatoes and any oily juices into spaghetti. Add pecorino and walnuts and use tongs to toss gently, adding about ⅓ cup (80 mL) reserved pasta cooking water to loos- en as needed. Divide pasta between serving plates and sprinkle with pangrattato. Makes 6 appetizer servings WHAT TO SERVE Antinori Pèppoli Chianti Classico VINTAGES ESSENTIALS 606541, $19.95 Frescobaldi Chianti Nipozzano Riserva DOCG LCBO 107276, $21.95

12 oz (375 g) spaghetti ¾ cup (175 mL) freshly grated pecorino cheese ½ cup (125 mL) chopped walnuts, toasted 1 Preheat oven to 425°F (220°C).

If you don’t have any fresh bread crumbs, they are easy to make. Just put some fresh bread (English mu ns, baguette, whatever you have on hand) in the food processor and pulse un- til you have coarse crumbs. Store any extra in the freezer to use another day. To toast walnuts: place on a baking sheet and bake in an oven preheated to 350°F (180°C) for 10 minutes or until they smell toasty. TOMATOES 8 oz (250 g) cherry tomatoes, halved 2 tbsp (30 mL) olive oil

2 Place tomatoes in an 8 x 8-inch (20 x 20-cm) or similar baking dish. Drizzle over olive oil and sprinkle with parsley, thyme and a pinch each salt and pepper. Stir to coat, and turn tomatoes mostly cut-side up. Roast for 15 min- utes or until tomatoes are softened and juicy. Remove from oven and set aside. 3 For pangrattato, heat olive oil in a medium frying pan over medium heat. Add garlic and saute for 1 minute or until just beginning to turn golden. Add bread crumbs and sauté, stirring, for 4 minutes or until golden and crispy. Season with a pinch of salt, and scrape into a bowl.

1 tbsp (15 mL) chopped parsley 2 tsp (10 mL) chopped thyme Salt and freshly ground pepper PANGRATTATO ¼ cup (60 mL) olive oil 2 tsp (10 mL) chopped garlic 1½ cups (375 mL) fresh bread crumbs Salt

FOOD & DRI NK HOLIDAY