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Posts Tagged ‘Poschiavo’

“Life is a combination of magic and pasta.”

- Federico Fellini

Gioie di Fattoria Bucatini and Tomato Passata with Parmigiano ReggianoA couple of years ago, I traveled to Bologna to visit a cousin. Based a little ways outside the main city, the family home was situated amidst a gently rolling landscape populated with apricot trees and vineyards. While I was there, I thought to myself that if I ever left the United States for retirement, it might just be to Italy. The weather was wonderful – hot enough to make you want to swim but not hot enough to be unbearable and the food was out of this world! There were a number of firsts on that trip, including my first taste of limoncello. However, one of my most memorable food experiences was tasting fresh tortellini made by a lady just down the road. (more…)

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Poschiavo, one of our favorite pastas, is perfect for the recipe that was featured this week in our weekly dinner email: Spaghetti Scented with Orange. To sign up to receive more recipes like this along with our weekly takeout dinner menu, email us at contactus@formaggiokitchen.com.

2 oranges
1 ½ tablespoons unsalted butter
Coarse sea salt
1 pound spaghetti
1 ¼ cups heavy cream
1/3 cup of finely chopped fresh chervil (plus more for serving)
1/2 cup freshly Parmigiano-Reggiano cheese (plus more for serving)
3 large egg yolks
Freshly ground black pepper

Bring a large pot of water to boil. Warm serving plates in a low oven (200°F).

Using a vegetable peeler or a paring knife cut zest from the orange into long strips, avoiding the white pith. Very thinly slice the strips lengthwise.

In a medium sized skillet melt the butter over medium heat until the foam subsides. Add the zest and a pinch of salt. Turn heat down to medium-low and cook stirring occasionally until soft and lightly golden, about 5 minutes. Set aside.

Add pasta to the boiling water and cook until al-dente. Meanwhile, in a medium heavy saucepan, bring cream, chervil and a pinch of salt to a gentle simmer and cook for about 4 minutes.

Just before pasta is ready, spoon 3 tablespoons of cream onto warmed serving plates. Using the back of a spoon, spread cream to cover plates. Cover to keep warm. Drain pasta, transfer to a large bowl and immediately toss with the remaining cream mixture, cheese and egg yolks. Continuing tossing until cream and yolks are fully incorporated and the strands of pasta are nicely coated. Season to taste with salt and pepper. Transfer pasta to prepared serving plates; sprinkle with zest, remaining chervil and extra cheese. Serve immediately.

La Cucina Italiana

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