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Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.
27 Aug 2020 • 36 mins
Today we change our slogan yet again and its even more depressing than ever. Armed with a license to doctor, we battle rosemary, defunct video rental stores and the word "repertoire" to bring you our favorite Go-To meals. Repertoire book Beans and Greens Hamburger Buns BBQ Sauce Diner style hamburgers Rachel's Zucchini Detroit Pizza Salerno Spaghetti 2 slices sandwich bread, quartered10 tablespoons EVOO4 medium garlic cloves, pressed1/4 tsp red pepper flakes1 pound spaghetti1 ounce Parmigiano, grated1/4 cup minced parsley4 large eggs 1. Preheat oven to 375. Process the bread to fine crumbs. Toss with 2 tablespoons oil and salt and pepper. Bake on a sheet pan, stirring often, until golden, 8 to 10 minutes.2. Bring large pot of salted water to boil. In a pan, cook 3 tablespoons oil, garlic, pepper flakes, and 1/2 teaspoon kosher salt over low heat until garlic foams, 8 to 10 minutes. Transfer to small bowl and wipe the skillet clean.3. Boil pasta until al dente, reserving 1 cup cooking water. Meanwhile, warm the skillet to cook the eggs. Drain pasta and return it to the pot. Stir in 1/2 cup cooking water, garlic oil, 3 tablespoons oil, Parmigiano, parsley, and 1.5 teaspoons kosher salt. Cover and keep warm while cooking the eggs.4. Fry the eggs over medium heat. Add additional cooking water to the pasta if necessary and divide the pasta into four serving bowls. Sprinkle with breadcrumbs and top with a fried egg. Serve with extra Parmigiano.See omnystudio.com/policies/listener for privacy information.