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:Ā 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. š
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
Ā½ 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?
It sure is HOT, in and out of Katty’s Kitchen. Hope you’re staying cool. Ciao for now!
July 24, 2011 at 10:59 am
Hi Hope, You need to treat yourself to a Mezzaluna, there I said it! I love the pasta in the big red bowl, so warm and inviting! Yes- to the sausage, herbs,capellini, pecorino romano cheese and all that butter, wow! Sorry you’re so warm, it’s foggy here every morning and windy in the afternoon, we’re loving every warm day we have and don’t want no free snow here;-)
July 24, 2011 at 11:14 am
Hi there, Patty! EXCELLENT…a mezzaluna is now on the list–encouragement works! Thank you. I come visit. I like your weather better. š
July 24, 2011 at 11:39 am
Oh boy, that looks delicious, and you know I love that big red bowl! I’ll add sausage for the guy, and certainly wouldn’t mind a little free snow down here!
July 24, 2011 at 11:48 am
Thank you–you were with me in spirit when I bought that bowl, remember? š Whattaluckyfind that was!
July 24, 2011 at 3:48 pm
Oh yum! I’ve never heard of this parsley sauce before, so I need to make it ASAP. And I love your new red bowl. Thank you for sharing with me, my friend! I hope you are having a relaxing Sunday. As always…this looks delicious (and I’m sure it tastes even better)!