Fusilli with Artichokes

I was lucky enough at one point in my life to live in Santa Barbara, a city sometimes referred to as the American Riviera. We spent two years in that idyllic spot before moving back to the hustle and bustle that comprises Orange County, or as it has recently been referred to, “the OC”. While I am happy to be back, I hasten to say Santa Barbara is a place that totally lives up to its reputation. Placed on the Central California coast between the busyness of Southern California and the commerce and fashion of Northern California, it seems to incorporate the best of the two worlds, having fabulous vistas, interesting places to hike and beautiful beaches; as well as museums,several symphony groups, theatres and a world-class botanic garden just to name a few charms. There is also a multiplicity of terrific restaurants since many of the visitors and the locals are well-enough off and sophisticated enough to be able to afford and appreciate them.

While living there we had a restaurant named Ca'Dario that we loved but stopped going to at a certain point. Kind of like the comment, “It’s so popular no one goes there any more”, that kind of place. It was an Italian restaurant and we first knew about it because it was featured in one of those lovely food magazines that abound in all bookstores. They couldn't say enough nice things about it. The food was great, innovative and farmer’s market fresh. It had a lovely and reasonably priced wine list. The space was charming and close-in.

It was true, the food was great. Each time we went we agreed to that. We took visiting friends and family. All agreed, the food was great. But try as we might, we could not get past a couple of things that are our least favorite things in restaurants. For one thing the tables were very small and very close together. The place was popular and noisy, and while that might have been congenial for a bar, it was not a very relaxing way to dine. And then there was attitude. What I called attitude was a lack of desire to accommodate a guest in ways that I know other restaurants will with regard to, for example, time of reservations and seating arrangements. Now, I realize that attitude is probably something like art; you know it when you see it and not everyone sees it the same way. Nonetheless, both my husband and I saw it the same way and that was enough for us. We reluctantly stayed away from the restaurant that had a lovely menu and featured several dishes that we would often crave.
Then we moved away and as we couldn't be there with any regularity anyway, the issue went away.
Still, we loved and remembered the food. So, as any enterprising cook might do, we “hijacked” a couple of their recipes. One of the first appetizers we had tried there was asparagus, wrapped in prosciutto and grilled, served with flaked Parmesan and balsamic vinegar. Steve practiced it on us until he had the recipe just right. Eating the practice,less-than-perfect ones was not a great burden, I have to say. Now, each time he prepares it for us or guests, it provokes mouth-watering anticipation because the prosciutto is sort of like bacon and smelling bacon cooking somehow always appeals, even if you’re not a meat eater!
The other dish, and my favorite recipe from there, is a pasta which not only have I not seen in any other restaurant’s menu, I also have not seen the exact recipe in any cookbook. So, taking the listed ingredients, I made up my own version. It’s easy to make, as delicious as the original and as a bonus, I don’t have to listen to any loud stories from the next table.


Fusilli w/artichokes/leeks/shitake mushrooms

1 lb fusilli (curly short pasta)
1 pkg frozen Artichoke hearts, halved (8 oz)
3 large leeks (white and pale green parts only), thinly sliced lengthwise
½ lb shitake mushrooms, halved
3 tbsp truffle oil
½ cup shaved parmesan cheese
4 tablespoons olive oil
2 tablespoons butter
-thaw the artichoke hearts per package directions, set aside
-start water boiling for the pasta
-heat olive oil in a medium sized skillet over medium low heat. Add leeks
and sauté until leeks are very tender, about 10 minutes, then remove leeks
from pan and set aside,
-cut the artichokes in half and sauté until browned, about 10 minutes
-add the mushrooms and sauté until fragrant, about 5 minutes
-put the leeks back into the pan, mix gently with the mushrooms and artichokes,
set aside and keep warm
-cook fusilli according to package directions, drain, then add the mushroom, leek and artichoke mixture, sprinkle with the truffle oil and toss gently to mix

Serve topped with shaved parmesan cheese and freshly ground pepper

Serves 4-6 as a main course