summer sleuth

I am shameless when in hot pursuit of a recipe. But procuring someone’s secret dish usually takes time and clandestine skill. Most people need to be gently coerced and it often takes several attempts, gleaning small pieces at each swipe until just like a jigsaw it falls perfectly into place.

One of my husband and my favorite spots is Deep Springs Trout Club in Chardon Ohio. It is an unassuming private fishing club with some of the best fare in the entire state of Ohio. Their pan-fried trout is to die for. They serve their sides family styles and one that my husband craves is their summertime pasta. It’s a raw tomato sauce tossed with hot pasta, very similar to that old time favorite from the Silver Palette Cookbook. But instead of Brie Deep Springs uses fresh mozzarella.

Yesterday I called to make a reservation and while I had unexpecting Erin on the phone I casually asked what was in that summertime pasta. She listed the main ingredients. I added that it is my husbands all time favorite. With this she revealed that the secret is that the ripe tomatoes are peeled then chopped. I thanked her and quickly transcribed my scribbles into what I hope is a first-rate facsimile of summertime pasta.

Choose a pasta that will hold on to the tomatoes, mozzarella and herbs, such as succhietto. 

Prepare a large bowl of ice water, set aside. Bring a large pot of water to a boil.

On the bottom of each tomato make an x with a sharp knife.

Drop each tomato into the boiling water for 20-30 seconds.

Remove with a slotted spoon and place in the ice water.

Remove and peel the skin off of the tomatoes.

Coarsely chop the tomatoes and set aside.

Bring the water in the pot back to a boil. Add a big pinch of salt. Cook the pasta according to the package, drain, reserving ¼ cup cooking liquid.

Meanwhile dice the mozzarella.

Sliver the basil.

In a large bowl toss the hot pasta, olive oil, diced mozzarella, chopped tomatoes, salt, freshly ground pepper and slivered basil. Add a tablespoon of hot cooking liquid at a time if the pasta looks a bit dry.

(Note: the tomatoes can be peeled and chopped earlier in the day, cover and refrigerate. The mozzarella can be diced earlier in the day, cover and refrigerate. Bring both to room temperature before tossing. Sliver the basil right before tossing so that it doesn’t turn brown.)

I’ve been working on their calamari with peppers for years. Lucky for me when it comes to recipes I have the constitution of a marathon runner.