First we wrap goat cheese in prosciutto on one of our wooden cutting boards and add some black pepper.



Desi's Lemon Arugala Bucatini:
Boil bucatini pasta in salted water.
Saute minced garlic in a nice fragrant olive oil (one of our new favorites is Pacific Sun Tehama County Blend, an unfiltered extra virgin olive oil that blends Mission and Ascolano varieties from Northern California, and is produced within a day of harvest)
Once the garlic begins to cook and the aromas rise from the pan, add plenty of lemon zest, and then toss in a couple of handfuls of arugala. Immediately add the al dente Bucatini pasta with a little bit of the water from the pot and some fresh lemon juice.
Toss in pan for a minute over medium flame and finish with sea salt, black pepper, and grated parmesan cheese. We also like to add red chile flakes sometimes.
This is a nice dish for an early dinner when the sun is still out.
Tune: Beatwalla's Afternoon Mix
Also, a lil bacon never hurt.
Prosciutto, pancetta, jamon serrano ....... a ham hock.
Tune: Ham Hock and Beans pt 1 by Chuck Womack and the Sweet Souls
Tune: Jamaican Home Cook Music
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