1 pound bowtie pasta (Farfalle)
1/4 pound prosciutto, sliced into small pieces
Salt and pepper
Grated Romano cheese
Toast pine nuts in a small frying pan. Add raisins to boiling water until plump, then drain. In a large fry pan, heat oil and sauté garlic; add spinach, cook until wilted. Cook pasta according to package directions. Drain well and place in a large bowl with the nuts, raisins, spinach mixture, prosciutto, grated cheese, and pepper. Taste and add salt if needed (prosciutto and cheese is salty). Serve while nice and hot.
If you live on the West Coast, you call them green onions; on the East Coast, they are scallions. Who knew? No matter what they are called they are delicious in biscuits.
These are good for breakfast or dinner. Try adding different herbs such as fresh chives instead of the scallions, or some fresh dill.
Scallion Buttermilk Biscuits
(Makes about 26 biscuits)
4 cups all-purpose flour
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
3/4 cup (11/2 sticks) cold unsalted butter, cut into small pieces
11/2 cup cold buttermilk
1/4 cup finely chopped scallions
1 large egg, beaten, for glazing
Preheat oven to 425 degrees.
In a large bowl, whisk together the first four (dry) ingredients. Add the butter and rub it in with your fingertips until the mixture resembles coarse meal (or use pastry blender). Add buttermilk and scallions and stir till moist clumps form. Add more buttermilk, 1 tablespoon at a time, if dough is dry.
Divide dough in half. On a floured surface flatten to 3/4-inch thickness. Use a 2-inch cookie or biscuit cutter to cut out biscuits. Repeat with remainder of dough. Place on ungreased baking sheets and brush with beaten egg. Bake until golden on top, about 16 minutes. Serve hot. You can make these up to 6 hours ahead. Let stand on baking sheets and reheat in 325 degree oven for 5 minutes just before serving. Recipe can be cut in half if desired.
Patricia Altomare invites your letters; email@example.com.