This year the Salk Institute is celebrating its 50th anniversary with an exposition of Chihuly's blown glass sculptures. They called it Chihuly At The Salk.
Rich and I visited the Salk Institute this week and took a guided tour of the exposition. It was spectacular! We have been fans of this artist for quite some time so we were very happy to know that his art was going to be here in San Diego, we couldn't miss it. This is the first time I have been on the premises of the Salk Institute. The site itself is so beautiful! Knowing that there are so many genius people working there makes the atmosphere wonderful and just being there made me feel smart! The architecture of the Salk Institute is so simple but at the same time so perfect and such an amazing landmark for San Diego. And on top of that, experiencing Chihuly's art was the icing on the cake. I'm so happy we got to see this incredible art in this incredible setting!
To know more about the Salk Institute and about Dale Chihuly I encourage you to click on the links. The information about both is fascinating.
After seeing the exposition I remember a recipe that I created a while ago. The colors of my beautiful peppers from the Farmer's Market where the same as Chihuly's amazing sunburst.
Roasted Sweet Pepper Sauce and Fresh Pasta
1 lb. sweet baby bell peppers
1 medium tomato
2 garlic cloves
1 Ts. olive oil
1/4 c. cream
Salt and pepper to taste
1/2 lb. lasagna sheets, cut in strips (or your favorite pasta)
On a cast iron griddle at medium heat, roast the peppers, tomatoes and garlic until blackened. Place vegetables in a blender with salt and pepper and purée to a smooth sauce. In a big pot bring salted water to a rapid boil, add pasta strips and cook for 1 to 3 minutes (fresh pasta cooks very fast but follow the direction for the pasta that you are using).
In the meantime, in a large pan, heat the oil, add the sauce from the blender and heat for 1 minute. Add cream and 1/2 cup of pasta water. Correct the seasoning and cook for a couple more minutes. Drain the pasta and add it to the sauce. Toss to coat. Serve immediately and top with shavings of parmesan cheese.
Enjoy with bread and a glass of Pinot Noir or your favorite wine.