Superbowl Sunday's Menu - A little late

The week of Superbowl Sunday's menu is a combination of some staggering successes.  

The lavender snickerdoodle is one of Sarah's more brilliant cookie creations.  We have always been fans of snickerdododles in general but Sarah had a brain wave when we experienced 515 Kitchen & Cocktail's drink called the Norma Desmond, which has a lavender sugar rim.  It was a simple enough step to apply the same lavender sugar to the surface of snickerdoodle cookie dough.  Amazing.

The other wonderful success was the Broccoli-rabe pasta carbonara with truffle Romano cheese.  Broccoli-rabe isn't my favorite vegetable, I think it's too bitter.  But it worked well in this pasta.

Broccoli-rabe Pasta Carbonara with Truffle Romano Cheese

1 bunch Broccoli-rabe

1 lb. dried pasta

3 small eggs, lightly beaten

Olive Oil Vinaigrette 

  -Olive Oil

  -Lemon Juice & Zest

  -Green Garlic

  -Salt & Pepper

Truffle Romano Cheese (or Truffle Oil & Romano Cheese)

Bring a substantial amount of water to a boil and salt liberally.  Add the pasta.  When there are about 3 minutes left on the pasta cooking time, add the broccoli-rabe and cook with the pasta until the pasta is finished.  Strain both and return to the the pot.  Slowly drizzle in the beaten egg while stirring the pasta.  Drizzle in the Olive Oil Vinaigrette to taste and serve with grated Truffle Romano.