Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Still without a plan for my bowl of white and magenta barlottis, I decided to simmer them in salted water until al dente, after which they sat in a colander, forgotten on the counter for about a half hour. Once I rediscovered them, they were mostly dried. I decided the quickest and most hassle-free way to deal with them would be to toss them into a pan of hot olive oil and then sprinkle with sea salt. After crisping up the outer skins, I generously seasoned and they were good to go. Salty with a mild crunch on the outside and a buttery texture within, they were perfect for munching with our Pimms cups.