Noodling Caesar

Some dishes have a combination of ingredients that come together so well that there’s no reason to limit the basic formula to that one dish.

For example, mushrooms sauteed with a little butter, cream and brandy is a delicious side dish, but you could equally well serve it in a risotto, over spaghetti or, thinned with chicken stock, as soup. The classic bacon, lettuce and tomato sandwich has been turned into a salad, using the bread as croutons. Likewise, the Caesar salad combination of romaine lettuce, anchovies, Parmesan cheese, egg and croutons can make a hearty and appealing winter pasta.

Of course, a few adaptations are necessary. Fettuccine takes the place of croutons. A sauce of soft-cooked egg, garlic, anchovies, lemon juice and cheese tops the pasta. The romaine leaves lose their crunch when tossed in hot fettuccine, becoming sweet and tender instead.

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Serve Caesar salad pasta with bread and fragrant maple syrup-basted baked apples for dessert.

CAESAR SALAD PASTA

1 egg

2 tablespoons olive oil

2 garlic cloves, smashed

1 (2-ounce) can anchovies, drained

8 ounces fettuccine

Salt

2 tablespoons grated Parmesan cheese

12 to 14 tender inner leaves romaine lettuce, thinly sliced

1 tablespoon fresh lemon juice

Freshly ground pepper

Fill small pan with water. Add egg and bring to boil. Boil 3 minutes. Drain. Fill pan with cold water. Set egg aside in cold water.

Heat olive oil in medium skillet. Add garlic and saute over medium heat 5 minutes to flavor oil. Dice anchovies. Add to garlic and oil. Saute anchovies in oil 2 minutes. Set aside, but keep warm.

Cook fettuccine in plenty of salted, boiling water until tender. Drain well. Spoon into large serving bowl.

Remove garlic from oil and discard. Pour anchovies and oil onto pasta. Crack open egg and spoon out yolk into pasta. Sprinkle on cheese. Stir in lettuce and lemon juice. Toss gently but well. Season to taste with salt and pepper. Serve immediately. Makes 2 servings.

MAPLE SYRUP-BASTED BAKED APPLES

2 large Rome Beauty apples

1/2 teaspoon ground cinnamon

2 tablespoons brown sugar, packed

1/4 cup chopped walnuts

2 tablespoons raisins

1 tablespoon dark rum

1 tablespoon butter, melted

1 tablespoon maple syrup

Hollow out apples, removing cores but leaving bottoms intact. Place apples in small pie dish or shallow casserole just large enough to hold fruit.

Stir together cinnamon, brown sugar, walnuts and raisins in small bowl. Pack apples with mixture.

Combine rum, butter and maple syrup in small bowl. Spoon over apples. Bake at 350 degrees, basting every 15 minutes, until very tender, 50 to 60 minutes. Remove from oven. Cool 10 minutes. Serve warm. Makes 2 servings.