I made a concerted effort to finish off the dried tagliatelle last week, in part so I could free up the tall and pretty jar it was stored in to keep the fancy new noodles I got during the week. Early shifts meant that I needed to keep it simple and straight forward most days, so first we used up some broccoli florets I’d got on special in a dish that was essentially, pasta, broccoli and two kinds of cheese, simple and delicious. Later in the week I made two variations on tagliatelle with beans – the recipe called for broad beans, but I had edamame which don’t need peeled – crème fraîche and garlic, which got spruced up with various combinations of peppers, spring onions, hard Italian cheese and toasted pine-nuts.
The Tuscan Beef Ragu did indeed convert successfully into a Tuscan Bean Ragu, though given how much ragu I ended up with, I feel if I’d used beef instead of beans, I’d have been eating ragu all week! As it was, I had a lot of food rather than two much food. Between shifts and the weather, I actually ended up prepping the ragu to the point where it’s meant to go in the oven and then actually baked it the following day. It came out pretty decently, though it wasn’t special enough for me to consider it worthy of inclusion in my regular rotation of bulk cook recipes – the effort to tastiness ratio isn’t worthwhile.
Speaking of gnocchi – one of the better parts of the ragu was the gnocchi in it – a colleague who keeps chickens had an excess of eggs, so I’ve been eating cooked egg breakfasts more frequently lately, and it’s reminded me how much I enjoy paprika fried gnocchi as a side with a cooked breakfast. Crunchy on the outside, soft on the inside, just a little spicy – lovely.
Additionally, I’ve been making a valiant attempt at cooking up the giant tapioca that has been lurking in the cupboard since my ill-fated experiments with making bubble tea a couple of years ago. I loved tapioca pudding as a child, but it’s not something I’ve ever made for myself as an adult, in fact, I’m not sure I’ve actually ever eaten it as an adult, as I don’t think my mum’s really made it since I went to uni. My dad has always preferred rice pudding and semolina – he tends to refer to it and its sibling sago as ‘frogspawn’ – so I guess it wasn’t worth the hassle? Whatever the reason, I had a hankering and got her to send me the recipe, and lo, after much patient stirring – and also an impatiently burned tongue – I had tapioca pudding. It was more glutinous than I remembered, seeming to take forever to thicken up, but that might be a product of it being giant tapioca, and the recipe omitted the essential ingredients, generous sprinklings of both nutmeg and cinnamon. However, once my tongue had recovered from it’s scalding, I had a big bowl of hot, filling, comfort food – and equally important, leftovers for the following day!