PASTA PRIMAVERA: What could be more Italian than a pasta dish named for
spring ("primavera")? Except that it was invented at a French restaurant
in New York City. The place was Le Cirque, an Upper East Side celebrity
hangout always known for its good cooking. (Famed Manhattan chef Daniel
Boulud was among the talents who once ran the kitchen.) It was there, in
the 1970s, that somebody -- either proprietor Sirio Maccioni or a couple
of his French-born chefs (not including Boulud) -- devised the
specialty, basically just pasta with assorted seasonal vegetables added
to what is basically an Alfredo sauce.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pasta Primavera Gregory
Categories: Pasta, Vegetables, Pork, Herbs, Cheese
Yield: 6 Servings
1/2 lb Green fettuccine
1/2 lb Regular egg fettuccine
1/3 c Best quality olive oil
1/2 c Fine chopped red onion
3/4 lb Snow peas
1/3 lb Sugar snap peas
3/4 lb Sliced prosciutto; in coarse
- julienne
2 Ripe plum tomatoes;
- quartered
2 lg Red bell peppers; cored, in
- fine julienne
8 Scallions; well rinsed,
- trimmed, diagonal cut in
- 1/2" pieces
1/2 c Snipped chives, basil or
- other fresh herbs
Salt & pepper
4 tb Raspberry vinegar; to taste
1/4 c Parmigiano-Reggiano; grated
1 c Black olives; pitted
Grated zest of 1 orange,
- lemon or lime
Bring 4 quarts salted water to a boil in a large pot.
Stir in all the fettuccine. Cook until tender but still
firm, and drain immediately. Transfer the pasta to a
large mixing bowl, add the olive oil and chopped onion,
and toss gently to combine. Set aside to cool to room
temperature.
Bring another 4 quarts salted water to a boil. Add the
snow peas and sugar snap peas. Cook 1 minute,drain and
plunge the peas immediately into a large bowl of ice
water. Let stand for 10 minutes. Drain the peas and pat
thoroughly dry.
Add the peas to the pasta in the mixing bowl along with
the prosciutto,tomatoes, bell peppers,scallions and
chives or herbs. Season with salt and pepper, sprinkle
on the raspberry vinegar, and toss gently.
Toss the pasta and vegetables with the grated cheese,
taste and correct the seasoning. Arrange the pasta on a
large serving platter. Scatter the olives and citrus
zest over the pasta and serve at room temperature.
RECIPE FROM:
https://www.justapinch.com
Uncle Dirty Dave's Archives
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... Antonym, n.: The opposite of the word you're trying to think of.
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