From two opposing corners of the ring, these heavy-hitting carbs come together to create a knockout dish, with the gently softening potatoes contrasting the al dente pasta. Marjoram and tomato provide a fragrant background.
Ingredients: 1 tbsp olive oil, 1 tbsp butter, 1 diced onion, 2 thick slices prosciutto, 1 chopped celery stalk, 1 peeled and diced carrot, 3 medium potatoes, 1 fresh or canned tomato, chopped, 1 sprig fresh marjoram, 400g tubetti or any short tubular pasta, 1 tbsp freshly grated parmigiano.
Heat oil and butter in a heavy-bottomed saucepan, add onion and cook 10 minutes, then add diced prosciutto, celery and carrot. Cook 10 minutes. Add potatoes, tomato and marjoram and keep stirring, adding spoonfuls of water when necessary to prevent the potatoes from sticking. The 'sauce' will become creamy as the potatoes cook and soften, but they should still retain their shape. Cook pasta in plenty of boiling, salted water until al dente. Drain, and place in a warm serving bowl. Top with potato sauce, mix gently and scatter the cheese.
93 this month: here she is sitting in bright slanting sunshine at the local shopping mall prior to being served tea and cakes to fortify herself for the supermarket. We had already visited the bank where she extracts sums of cash in small notes to be variously distributed to grandchildren etc. An earlier (very much earlier: 1965) image of her appeared in this blog on 12/11/06 here.
*That old post omitted to mention that that small section of vehicle seen in the shot is a brand new 1965 HD Holden, cream with green vinyl interior.
Saturday afternoons have long been a music lover's delight; even a dilemma, with the Soulgroove '66 timeslot up against the excellent Twang on 3RRR and the early 20th century musical goldmine of Steam Radio on 3CR. And then there's the football ...