• Foriegn? Maybe Not - 15

    From Dave Drum@1:3634/12 to All on Mon Jan 3 17:41:00 2022
    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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