Hey, hey, Julia…your parsley sauce has been a favorite of mine since this kat first had her own kitchen. I stay true to the very basic ingredients, but along the way, I’ve adapted the prep a bit.
As I attempted to run my knife through a board of parsley, it crossed my mind: someone smarter than you would use a food processor. So I became that smarter person. Really slick idea unless maybe you have a mezzaluna, which I do not. I’ve always kinda wanted one–not just for the tool itself, but because I like to say mezzaluna.
My beloved blue pasta bowl bit the dust in a freak no-knead bread accident earlier this year–DOH/DOUGH! However, I was lucky to find a hot, red replacement from Italy (of course!). It is IMMENSE and provides plenty of space to toss the pasta and distribute everything evenly. Be sure you have a good-sized serving bowl for this recipe. Here’s a cool pic of my new bowl from this winter. Note the snow in the background and think cool thoughts! I hope we’ll make many beautiful meals together in the years to come!
For the first time, I added crumbled sausage to this dish. I wanted some meat to go with, and Public Market’s finest chicken sausage sounded good to me, as it always does! The original recipe is meatless. If you do add sausage, half a pound or so, cooked and drained, is plenty. So, shall we? Andiamo!
CAPELLINI WITH PARSLEY SAUCE
adapted from Julia della Croce
2 sticks butter
3 cloves garlic, pressed
3 egg yolks
1 pound capellini (DeCecco and Delverde are my favorites)
about 2 cups or so fresh parsley, chopped
½ cup Pecorino Romano, grated
Melt butter in small saucepan. Add minced garlic and allow to infuse, slow and low.
Beat egg yolks in large bowl, where you’ll eventually toss the pasta and pull this all together.
Cook capellini according to directions on package. When you drain the pasta, quickly transfer it to the bowl with eggs while still dripping and toss with garlic and butter immediatemente to coat the pasta. Add cheese and parsley. If you’re adding sausage, get that in there, too.
Bonus points for you if you can think of a name for parsley sauce in Italian that starts with “p” besides prezzemolo. Anyone? Anyone? Bueller?