I sometimes wonder whether I would have recognised many dishes from India 500 years back. More and more we are incorporating ingredients which we didn’t know exist a century back! Of course the traditional basis of meals in most countries do remain same. We still thrive on rice and lentils for example. All this high faluting thought occurred to me while making the following pasta. Which itself is of course, pretty new kid on the block (though how the Chinese did not manage to export it across the Himalayas puzzles me, given we are just at their doorstep and noodle-making was an old industry there!). And then the corns which arrived much later than the Portuguese (here also the Chinese had apparently nothing new to learn). Practically nothing in this dish is per se Indian, not even the nutmeg which admittedly we are very familiar with but came from a Pacific island far east. Any green can be used; I had a bunch of Chinese (again!) Bak Choy begging to be used up. The cheese (Morbier) was decidedly French being brought over dutifully by a collaborator of my husband’s, who brings over a basket of French soft cheese everytime he visits us from France! But other cheese can also be used as long as they melt a little. The dish takes very little time to make.
The dish takes very little time to make.
2 teaspoon butter
250 gm pasta; I used the ear shaped ones
6 Tablespoon Morbier, grated
6 baby corn, sliced
3 teaspoon salt
300 gm bak choy leaves, roughly torn
Spring onion, 4 white part only, sliced
Slice the baby corns thinly and cook it in salted water for 5 minutes, so they retain a little crunch. Drain. Melt the butter. Add the greens after tearing them with your hands. Sprinkle salt. Cover and cook for a minute. Add the baby corn, more salt and the nutmeg. In the meantime, boil the pasta in salted water and cook until al dente. Drain and add to the vegetables. Mix thoroughly. Season it with more salt if necessary. Turn off the heat. Add the cheese and mix it in. Serve immediately.