FOOD FIRST
Social Gathering Guide
Corn, Kale and Caper Papardelle
The dog days of summer are fleeting. Lately, there is an occasional turn of the winds that whisper fall is soon to be upon us. The brilliance of autumn, where our appetites shift yet again and start longing for glossy ribbons of papardelle with a rustic warm embrace of a ragu, is a time I look forward to. This is all well and good, but it is not fall. August is here in full force with its bounty of late summer fruit and vegetables. With papardelle on my mind, and the desire to keep it fresh and hold onto my –blue skies- time, I tossed together a quick fresh pasta that is salty, sweet and so satisfying. Super sweet Jersey corn, salty brined capers, hearty kale and a sprinkling of creamy feta hide in the nooks of the ribbons of pasta. Bathe your noodles in olive oil and have a Jersey peach nearby for dessert. There is nothing like putting the enjoyment of late night al fresco meals into your own hands.
Ingredients:
1 box papardelle, fresh or dried.
2 ounces capers, drained.
4 ounces feta, crumbled.
6 stalks of kale chopped, with hearty stems discarded.
2 ears of corn with kernels removed.
Salt
Pepper
Olive oil
1. Bring a large pot of water to a boil, salt water generously and add pasta stirring to separate noodles.
2. Beging sauteeing corn in olive oil until slightly caramelized. Add kale and continue sauteeing until kale turns dark green and wilts slightly.
3. Add capers and set aside.
4. Drain pasta toss with olive oil, salt and pepper. Toss in corn mixture and sprinkle (generously) with feta.
Be sure to enjoy a peach for dessert.
0