On Louisiana Eats! NOLA food icon Poppy Tooker takes us into Louisiana's wide open fields, deep waters, bustling markets, and busy kitchens. Poppy's people are carrying on the traditions of Louisiana's wholly local but universally celebrated food, from farm to table, and sometimes barroom! Poppy roams the State to find the folks whose inspiration and innovation are taking the abundant wealth of Louisiana's food culture into the future. Let's eat!
Just in time for Father’s Day, Mayor Mitch Landrieu talks about his special relationship with his dad, former mayor Moon Landrieu, and how he benefits from Moon’s 40 year prospective on what it takes to be mayor of New Orleans.
Then, we have a visit with the Lee Brothers, Matt and Ted Lee, whose passion for Southern food has taken them from boiled peanut vendors to TV personalities. We get the whole scoop on their new television program, Southern Uncovered with the Lee Bros. debuting Sunday, June 14th on the Ovation Network.
And speaking of Sunday, blogger and cookbook author Edwin Garrubbo indulges in his love of pasta with his family every Sunday. His new book, Sunday Pasta, takes us through an entire year of Pasta Sundays. You’ll love Edwin’s quick and easy Cavatappi with Arugula and Ricotta!
Southern author Tammy Algood’s Sundays have always centered around the midday, after church meal, Sunday Dinner. Tammy discusses the role that special meal plays in families and churches of all denominations across the South.
Finally, Bryan Batt remembers his childhood at Pontchartrain Beach, complete with Polynesian cocktails at Bali H’ai.
Cavatappi Con Rucola E Ricotta
Serves 4 - 6
2 cloves garlic, finely chopped
3 tablespoons olive oil
12 ounces arugula, rinsed and dried
8 ounces fresh, whole milk ricotta
½ cup grated Parmegiano
salt and freshly ground black pepper to taste
1 pound cavatappi or other tubular pasta
Bring a large pot of salted water to a boil.
In a large skillet, over medium heat sauté the garlic in the olive oil until pale gold. Add most of the arugula (save a few leaves for garnish) and sauté until wilted.
Add the cooked arugula, ricotta, Parmigiano, salt and pepper to a food processor and pulse until thoroughly mixed, but not pureed. Cook the pasta until al dente, drain and place in a serving bowl. Toss in the arugula mixture. Serve immediately garnished with the remaining arugula.