Grape Gourmet – Cucina Dello Zio

Cibo, vino e liquori di cucina in tutto il mondo.

Pasta Primavera (red)

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#homemade #Primavera #CucinaDelloZio - simmer and boil pasta

Pasta Primavera (red)
Pasta Primavera (Rosso)
by James Belardo

Believe it or not, the celebrated Pasta Primavera was originally concocted by a New York City chef visiting Nova Scotia, Canada (circa 1975). It was also based a cream sauce although our derivative omits the butter and cream and uses a tomato based sauce. The story reads that the recipe was created in Nova Scotia by either Sirio Maccioni and Jean Vergnes (the chef at Le Cirque) or, as Sirio claims himself, his wife Egidiana threw the ingredients together on the same trip. Another chef, albeit amateur, claimed to have shown the recipe to Macchioni and Vergnes himself. Everyone seems to agree that Vergnes refused to allow the dish to be prepared in the kitchen and when requested had been prepared in the hall.

This particular salute will be the red version, omitting the butter and cream. Look forward to our white version coming soon!

Ingredients
1 28 oz. can plum tomatoes (hand-crushed) or 2 quarts fresh cherry tomatoes, quartered
1 small onion, diced
2 zucchini
1 red bell pepper
1 green bell pepper
1 cup chopped cremini mushrooms
2-3 cloves garlic, diced
1 cup loosely cut fresh basil (or frozen)
1 cup white wine (Pinot Grigio)
1 cup vegetable stock
2 -3 tbsp olive oil
fresh lemon juice (1/2 medium-large lemon)
Peperoncino Fiocchi (hot pepper flakes) – optional
Salt and Pepper to taste

Top
Pecorino Romano

Pasta (suggested)
farfalle
fusilli
rotini

Directions
1. On medium-high, Pre-heat 2-3 tbsp of olive oil in a sauce pot or dutch oven. Add the onions and when they begin to turn a bit translucent, add the diced garlic and Peperoncino Fiocchi (hot pepper flakes) (optional).
#homemade #Primavera #CucinaDelloZio - onions & garlic

2. Once the garlic ‘just begins’ to brown, add the peppers.
#homemade #Primavera #CucinaDelloZio - red & green peppers

3. Once the peppers begin to soften, add the zucchini.
#homemade #Primavera #CucinaDelloZio - zucchini

4. Once the zucchini shows signs of translucency, add the cremini mushrooms. Mix well and let cook for 5-10 minutes
#homemade #Primavera #CucinaDelloZio - cremini mushrooms

5. Add the white wine, let come to a boil
#homemade #Primavera #CucinaDelloZio - 1c #wine Pinot Grigio

6. Once the vegatables and wine are simmering for 5 minutes or so, add the hand-crushed tomatoes (or 3/4 of the cherry tomatoes). Cook until the tomatoes break down and begin to create the sauce.
#homemade #Primavera #CucinaDelloZio - hand crushed tomatoes

7. Once the tomatoes come to a simmer add some salt, pepper and bay leaves
#homemade #Primavera #CucinaDelloZio - bay leaves

8. Add 1 cup of vegetable stock (or water)
#homemade #Primavera #CucinaDelloZio - 1c veggie stock

9. Let the sauce comes to a boil and simmer for 5-10 minutes. Add the ceci (chick peas)
#homemade #Primavera #CucinaDelloZio - ceci / chickpeas

10. Add the lemon juice, fresh cut basil leaves and more salt and pepper (if needed).
#homemade #Primavera #CucinaDelloZio - s&p + lemon juice #homemade #Primavera #CucinaDelloZio - basil

11. Let sauce simmer for at least 10-20 minutes
#homemade #Primavera #CucinaDelloZio - farfalle

Garnish with fresh basil and grated Pecorino Romano.

Enjoy!

The Grape Gourmet
• health • wellness • culture • flavor •

a Mo’zArt Production

Written by Zio James

June 2, 2015 at 2:38 PM

One Response

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  1. […] These flip flopping days between heat and cold are not letting us settle into spring. What we’re gonna do is set it straight with some Pasta Primavera… Click here for the recipe. […]


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