Seasonal Ontario Food

It's been a while since there's been any pasta here. Actually, we've been eating tons, but it's nothing that hasn't been seen before. Lots of my canned sauce which has been very handy. Not that this is much different than a number of other things I've done with pasta - it's more a case of noting what's going in it at this time of year. Yeah, cabbage. Surprise! But it goes so well with the other stuff.

I used a bit less than I call for in the recipe as I was also serving a salad, but even so it cooked down a lot and I should have used more.

Anyway, at long last I have a call out to Presto Pasta Nights - at What's Cooking this week. Hi guys!

2 servings
20 minutes prep time


200 grams (1/2 pound, scant) dry pasta
200 grams (1/2 pound, scant) bacon
4 large shallots
1 to 1 1/2 cups fresh shiitake mushrooms
4 to 5 cups chopped cabbage
freshly ground black pepper

Put a pot of salted water on to boil for the pasta.

Meanwhile, chop the bacon. Peel and slice the shallots. Remove the stems from the shiitake mushrooms and slice the caps. Chop the cabbage.

When the water boils and the pasta goes into it, start cooking the bacon in a large skillet over medium heat. When it has rendered some fat, add the sliced shallots and cook them gently for about 5 minutes, stirring frequently, until soft and slightly browned. Add the mushrooms and stir for a minute, then add the cabbage. Mix well then add a ladleful of water from the pasta. Continue cooking and stirring until the pasta is done.

Drain the pasta and toss it with the contents of the skillet.





Last year at this time I made Root Slaw - surprisingly fresh and spring-like.