In our program, we are fortunate enough to be able to dissect human cadavers for anatomy. It is definitely a little weird at first, especially when seeing their faces, but you get used to it. Last week, we had to peel the skin of the face back in order to reveal the muscles underneath. This week, we went down deeper into the face and neck areas to reveal muscles, such as the sternocleidomastoid, and nerves, such as the long buccal and lingual nerves.
Ok...let's move on to the recipe! My dad actually came up with this recipe. We usually add mushrooms in there as well, but I didn't have any on hand.
You will need:
- Virgin or Extra-Virgin Olive Oil
- Pasta (I used gluten free penne)
- Zucchini (I used baby zucchini that I found at Trader Joe's. Aren't they so cute??)
- Pancetta (I used "Citterio" brand. I've tried Boar's Head brand before and it tasted like salty plastic.)
- Salt
- Pepper
- Garlic Powder
Instructions:
- Make pasta according to directions on box.
- Slice up the zucchini and mushrooms.
- Heat up (medium heat) a tiny bit of olive oil in a large frying pan.
- Add the pancetta to the pan and cook until it turns a little darker, but be careful not to burn it!
- Add the mushrooms and zucchini to the pan with the pancetta (or you can take the pancetta out of the pan and set it aside while you cook the veggies so that it doesn't burn).
- Cook the veggies until they are soft, but not mushy (add the pancetta back in if you removed it).
- Add the pasta to the frying pan, season with salt, pepper, and garlic powder, and mix well.
Let me know what you think of this recipe if you try it out!
-C
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