Conference turris::cooks

2067.0. "Pasta Primavera" by JOCK::HENRICKSEN (Icy Lady I) Wed Oct 25 1989 17:21

Hi there,

I have been experimenting with pastas, trying to recreate some of the
dishes I've had in restaurants lately.  Three of my success stories
follow.  I don't measure and I don't write down as I go along, so each
time is usually different.


Seafood Pasta Primavera (This is an adaptation from a NY restaurant)

				Approximate measurements:
shrimp, peeled, deveined 		1/2 lb
scallops				1/2 lb
lobster meat				one tail
fettucini				one box
summer squash				2 small
carrots 				3 
zucchini				2 small
lemon					wedge
heavy cream				2 pints
grated parmesan and romano cheeses	1 can (about 3" diameter)
chopped cloves of garlic		3 or 4
butter or light olive oil		1/2 stick

Julienne the vegetables.  Boil the pasta according to package
directions.  Drain and sit aside.  In a large pan, low heat at all
times, melt the butter, add the chopped garlic and allow the garlic to
turn clear. (Don't brown it)  Add the carrots and let them soften.  If
the lobster meat is NOT cooked add it also.  Add the shrimp, scallops,
heavy cream and a drop or two of lemon juice.  Stir and let simmer until
the seafood is cooked.  Add cheeses and mix well.  Add the pasta to the
mixture.  (If I remember correctly, I had to return the pasta to the pot
it was cooked in and pour the mixture over it, it wouldn't all fit in
the pan)  Add salt and pepper to taste.


Then I discovered Bertucci's Brick Oven Pizzerias.  I haven't had
anything there that I didn't like, yet.

SPICED CHICKEN with TORTELLINI (Requires advance preparation)

Green, yellow and red tortellini ( I used one package each, Contadina
fresh egg, spinach and hot red pepper tortellini)
Olive oil
1 pt heavy cream
1 ripe red tomato, sliced
1/2 jar capers
1 lemon
Boneless Chicken (I used tenderloins about 1lb)
3 cloves garlic 
white wine
rosemary
oregano
fresh basil
thyme

The chicken came in strips, about 1" x 3", they absorbed the seasoning
well, you may want to cut up the breast portion or whatever you buy like
that.  To spice the chicken, season each piece individually with
rosemary, thyme, and oregano.  Add a few drops of lemon juice, 2 chopped
cloves of garlic, and about ten basil leaves, placed in between chicken
pieces ( I guess you could use the dried stuff, but I was thrilled to
have found it fresh).  Marinate it overnight in enough wine to
nearly cover it.

Put a thin layer (i.e. barely coat) of olive oil in a pan.  Cook the
chicken.  (Use enough heat to brown, but not burn the chicken.) 
Meanwhile, boil the pasta in slightly salted water with a little olive
oil, the fresh stuff doesn't take but a few seconds.  Drain and set
aside. In a large pot, saute a chopped clove of garlic in olive oil. 
Add the capers and the tomato.  Add three or four thin slices of lemon. 
Heat through.  Remove the visible spices from the chicken (by brushing
them off or rubbing lightly with a spoon)  Break the chicken up into
bite size pieces.  Add to the caper-tomato mixture.  Gently stir in the
cream and the pasta.  Salt and pepper to taste.

Other dishes, I've tried were rigatoni with Prosciutto in a cream sauce
with a splash of vodka, crushed cherry peppers and tomato wedges.

Tortellini with spinach, prosciutto and mushrooms in a cream sauce.  

I'll post recipes if/when I create them

Enjoy, 
Ingrid