October 22, 2011

Kennebunkport Autumn Morning

The Maine House has been touring the towns of New England for the past few weeks. The autumn season just seems to beckon us to come outside and take in all the beauty that this area offers during October. Miss Judy has been visiting us from Pensacola and I believe it is safe to say she would prefer her vacation continue another week. We have had beautiful sunny, fall like days, as well as rainy, misty cool days, which seem perfect for coming home after a long day of sight seeing and shopping to savor some good ole' comfort food!
Below are some beautiful historic homes in Kennbunkport. There is nothing more charming, more intriguing or more beautiful than these New England historic beauties!

Estelle's has chosen some of the best recipes to add to her menu! Tonight we savor Lidia Matticchio Bastianich's version of Macaroni and Cheese. We are adding a fresh spinach salad and warm toasty french bread! Don't forget a good glass of vino! Believe me, this one is a keeper and you may even want to marry Miss Lydia!!!

Ditalini With Potatoes and Provola
6 tablespoons extra virgin olive oil
1 cup chopped bacon, in 1/4-inch pieces
1 onion, chopped
4 cups russet potatoes, peeled and cut into 1/2-inch cubes
1/2 teaspoon sea salt or kosher salt, plus more for the pasta pot
1 pound ditalini
1 cup seeded and diced fresh tomato
8 ounces smoked provola or mozzarella, in 1/2 inch cubes
1/2 cup freshly grated Parmigiano-Reggiano

Put 4 tablespoons of the olive oil and the chopped bacon in the big skillet and set over medium-high heat. Stir and cook for 3 or 4 minutes, to render bacon fat. Stir in the chopped onion, and cook until it is sizzling and wilting, about 3 minutes. Spill in the cubed potatoes, toss well in the fat, then spread them in the pan. Season with the salt, and cook, tossing and turning the potatoes frequently, for another 3 or 4 minutes, until the cubes are lightly crisped all over.

Pour in 4 cups water, stir everything around, and scrape up any crust on the skillet bottom. Bring the water to a gently bubbling boil and cook, stirring frequently, for about 20 minutes, until the potatoes are cooked. The soup (or sauce, depending on your point of view) should reduce so it barely covers the potato cubes.

Meanwhile, bring 6 quarts of salted water to the boil in a pasta pot. After the potatoes have cooked for about 10 minutes, drop the ditalini into the pot and cook al dente. Drain the ditalini, and stir into the thickened potato soup/sauce. Stir in the remaining 2 tablespoons olive oil, and simmer the pasta e patate together for another 3 minutes or so, to an even denser consistency.

Stir in the diced tomatoes, cook for a minute, and adjust salt to taste. Turn off the heat, scatter the cubed provola all over, and stir into the pasta e patate continuously as it melts into the threads. Finally, stir in the grated cheese. Serve immediately, in warm bowls.

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