| Tagliolini "Primavera" |
There is a feud going on between two New York restaurateurs over which
of them invented this famous dish.
One insists that the recipe appeared on the other's menu only after the
latter had dined at his restaurant and eaten the dish. Like many gastronomic
disputes, this one will newer be resolved.
All I can say is that at Harry's Bar Risotto alla
Primavera has been on our menu for more than 30 years; the substitution
of pasta for rice would seem to indicate that his recipe is a variation
on ours!
Ingredients:
(serves 6 as a first course or 4 as a main course)
3 cups cooked Vegetables Primavera (750 ml)
½ cup tomato sauce (125 ml)
¼ cup chopped fresh basil leaves (3 g)
¾ pound dried white tagliolini or tagliarelle (egg pasta) (330 g) or 1 pound spaghetti (450 g)
2 tablespoons unsalted butter, softened (30 g)
¼ cup freshly grated Parmesan cheese (30 g) plus extra to pass at the table
¼ teaspoon curry powder
salt
freshly ground black pepper
Recipe:
- Heat the vegetables with the tomato sauce in a large skillet and stir in half the basil.
- Bring a large pot of water to a boil.
- Add salt to the boiling water and cook the pasta for 2 minutes (8 minutes for spaghetti) or until al dente.
- Drain well in a colander.
- Add the cooked pasta, softened butter, Parmesan, and curry powder to the vegetables and toss well.
- Taste and season with salt and pepper.
- Transfer to a serving platter, garnish with the remaining chopped basil, and pass around a small bowl of grated Parmesan cheese.
WINE NOTES:
American: Chardonnay Reserve-Fetzer
