[Another inspired creation is ready for a final toasting in the oven. All photos: Brittany Griffith]
We leave for Sicily tomorrow and I have to admit that despite new-route potential on 300-meter-tall Mediterranean seaside cliffs, I’m almost as excited to eat and drink wine. I read in the Lonely Planet guide that, “Most Sicilian dishes fall into the category of cucina povera (cooking of the poor), featuring cheap and plentiful ingredients.” Sounds like a perfect dirtbag diet to me!
I’ll no doubt come home with some great new ideas for dirtbag cooking, but until then, here’s another favorite of mine that is simple, tasty, and most importantly, uses only a couple of dishes.
Exploding-Freezer Beer Pasta Recipe
It’s a common occurrence at our house in Salt Lake City; a guest goes to the liquor store to get “real beer” (non 3.2 grocery-store beer), discovers that it’s impossible to purchase chilled “real beer” (yet another convoluted Utah liquor law), buys it anyway, brings it back home, becomes too impatient to wait until it chills in the refrigerator, puts it in the freezer, pilfers our liquor cabinet in the meantime, knocks back a few fingers of our best tequila, forgets about the beer in the freezer, and I find said beer in freezer the next morning when I go looking for the coffee.