Saskatchewan Menu of the Week -- 14 July 2005
Breakfast – Fresh raspberries.
Lunch – Leftover pizza.
Dinner – Salad greens with caramelized onion rings. Three-pepper pasta with ground moose and pork. Mint sorbet.
THREE PEPPER PASTA
I am fortunate to be able to buy Saskatchewan peppers at the farmers' market. They are grown in the greenhouse at Grandora Gardens just east of Saskatoon, owned by Pat and Fred Gittings. This recipe is adapted from Saveur magazine, Aug./Sept. 2004.
2 red peppers, 2 yellow pepper and 2 green peppers
1/4 cup vegetable oil
6 cloves of garlic peeled
4 ripe tomatoes roughly chopped
1 finely chopped onion
1/2 pound ground meat (I used moose and pork; the recipe calls for veal)
Butter, oil, salt, pepper
Pasta, preferably fettuccine
Cut peppers in half, remove the seeds and pith, and peel skin with a vegetable peeler. Cut in fat strips. Heat oil in pan. Sauté garlic until golden and discard. Add the peppers and a pinch of salt. Turn down heat and cook until soft, about 45 minutes, turning now and then.
Meanwhile, heat butter and oil (2T each) in another skillet. Cook the onion until golden. Add the meat, salt and pepper. Cook on medium heat, turning occasionally, until the meat is no longer pink. Add tomatoes and their juice. Simmer 20 minutes.
When peppers are done, mix them into the meat. Cook a few more minutes to incorporate the flavours. Pour over hot cooked pasta in a warm serving bowl. Toss and serve with parmesan cheese.