Yes, I am preparing for a trip to Italy! Tonight, for the Feast of the Twin Nascita, we enjoyed veal chop and linguini with green beans, artichoke hearts and a lemony light cream sauce. Paige attempted to twirl, a la Grandad, and both kids inhaled all the food in sight!
Here's the pasta recipe. It's actually Greek, not Italian.
3 large egg yolks
juice from one large lemon
1/2 cup whipping cream
12 oz artichoke hearts
8 oz green beans, trimmed
1 pkg linguine
3/4 cup freshly grated Parmesan Reggiano (plus MUCH more for serving people like Graham Walker)
1/4 cup chopped fresh Italian parsley
Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
Cook artichoke hearts and green beans in large pot of boiling, salted water until crisp-tender, about 5 minutes. Using seive, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups liquid.
Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt, pepper to taste. (from Bon Appetit Mar 06)
2 comments:
Looks and sounds yummy Steph! Great photos! Love that last one of Paige and the big ol' fork of pasta!! Too cute!
Looks and sounds very tasty!
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