Blogging about food is something I haven't really done before.  But I am cooking so much and have learned so many new things that I want to share my adventures in cooking.

 So from the Cucina Provera (or The poor cook) today marks the beginning of food blogs that I think you would like.

What to do when its the week after New Years, the household budget is tighter than ever before and you start to run out of ideas for a tasty meal, that is healthy, within the budget, and mindful of the waistline?
I started with pasta which seems to be my food love as of late.  I've been taking lessons in Italian Cuisine for the past year and it has expanded my cooking horizons.

 
The first thing I learned in Italian cooking is that most dishes start off with a finely chopped mixture of garlic, herbs, and vegetables such as onions, carrots and celery.  Sometimes a little chopped pancetta or Italian sausage is added as well.  This mixture is called BATTUTO. My Battuto consists of 1 chopped onion, 1 chopped carrot, 1/2 cup of chopped celery, 1/2 chopped sweet pepper, 1 diced and smashed garlic clove, 1 tsp. cracked pepper, 1 tsp, crushed red pepper seeds.

Once the Battuto is in my largest pan along with about 3 TBLspoons of EVOO (extra virgin Olive Oil), it is gently sauteed in the oil with a pinch of salt to bring out the sweetness of the chopped onion.  Don't have the heat so high that the garlic starts burning.  You want the flavors to infuse with the oil.  This mixture is called SOFFRITO and it is what is going to be flavoring your dish.  The blandest ingredients become impregnated with the savory flavors and you get a remarkable dish to enjoy! (photo 1)

 While the SOFFRITO is simmering and the flavors are melding together, put chopped broccoli or cauliflower (I used both tonight!) in a large pot of boiling water.  Make sure the pot is large enough to cook the pasta in because you are going to reserve the water.  Yes it will be green from cooking the broccoli but it will give a great flavor to the pasta also.  And its being conservative with your water.  (Photo 2)

After a few minutes, when the Cauliflower and Broccoli are tender, using a slotted spoon dip it out and add to the large pan containing the SOFFRITO.  Stir and mash the veggies in so the flavors will meld with the broccoli/cauliflower. (an option for chopped mushrooms could be added here)  photo 3

 After removing the veggies from the water, let the water come back to a rolling boil.  Add the pasta.  I used curly pasta for tonight's dinner. cook the pasta  al dente according to the package directions. take two large ladles of the pasta water and add it to the SOFFRITO.  This water has starch from the pasta in it and it will serve as a rich thickener and help the veggies stick to the cooked pasta. photo 4

When the pasta has reached al dente stage, drain and add to the SOFFRITO and Broccoli mixture.  Toss together so the pasta is well coated with the vegetable mixture.  photo 5

Throw some crescent rolls in the oven while this is finishing.  serve it hot in bowls with a generous shake of parmigiana cheese and enjoy with a large glass of sweet tea.

My dish doesn't have a name.  Just pasta with broccoli and cauliflower. Enjoy!