Journey

Photograph by Ellen Cosgrove

If you are like me, you have taken some strange excursions. Whether it is backpacking in Europe, running away to India or wandering around Chinatown on a Tuesday afternoon. So much of what makes these trips and stories we tell about them is the food we eat along the way.

So I ask what was the best thing your ever ate atop a mountain in Ecuador, or the delicious pasta dish you had in that piazza in Rome? What about those amazing tacos from that random taco truck on a road trip? What dish/drink/snack elicits the story of that journey?

Similarly, perhaps you had a journey with food itself. That year you were a vegetarian, or maybe you are finally now able to eat gluten again. Maybe there is a snack that reminds you of a time in your life where you were taking a different kind of journey. This journey can be real or metaphorical. All are important and full of delicious food and stories to share.

When I was 20 I went on my very first international journey (well besides Canada, but that does not count). I flew to Italy to study abroad in Rome, Italy for a semester. I was always in love with food, but it was here that I became inspired by food in a new way. Each day I would walk by markets with a colorful abundance of produce that delighted all of my senses. Each meal, each hunk of cheese and glass of wine felt new, exciting and delicious. I loved eating in Italy and it intrinsically changed the way I approach and enjoy food.

There was a little trattoria a few doors down from our apartment that we would frequent for dinner. The menu was full of delicious dishes, but my favorite was Pasta e Broccoli. We would usally go there on a weeknight and rehash our travels from the past weekend and to plan our trip for the weekend ahead. Thinking about this dish reminds me of the adventures, friendship, resourcefulness and joy that I experienced in my time in Italy. It reminds me of the physical and emotional journey of this semester and how we so often gain clarity about ourselves when we travel to strange new places. Without that semester, I would not have the courage to embark on so many other journeys. It was the one that began it all.

This dish is special enough to make for company and simple enough to make for yourself. Enjoy!

Photograph by Ellen Cosgrove

Pasta with Broccoli- Roma Style

2 large heads of broccoli, divided into small florets and washed

1pound of pasta, such as penne or rigatoni

6 tablespoons olive oil

2 tsp red chili flakes

salt and pepper to taste

freshly grated parmesan

1) Bring a large pan of well salted water to a fast boil and then add the broccoli. Cook until tender and then remove with slotted spoon

2) In a separate frying pan gently warm the olive oil on a low flame and then add the garlic and chili flakes. Be careful to not burn the garlic.

3) Bring the same water you cooked the brocolli in to a boil and add the pasta. Cook until al dente.

4) Add the broccoli to the frying pan, stir and cover to cook gently for another 5 minutes. Once cooked, mash the florets roughly with a fork. Add salt and pepper to taste.

5) Drain the pasta, but reverve a 1/2 cup of cooking water. Mix pasta with broccoli in the pan and add cooking water to loosen up the mixture.

6) Add parmesan and serve!