May 2018


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There’s nothing like native asparagus in the spring! Its growing season is short, so now is the time to celebrate what’s fresh and local with a twist on traditional carbonara.

ASPARAGUS CARBONARA
1 pound asparagus
1/4 – 1/3 pound thinly sliced prosciutto, cut crosswise into 4-5 pieces per strip
1 pound ribbon-like fresh pasta of choice–I love DiFiore’s mafalda; today I used their fettucine
Zest and juice of one lemon
1/3 cup dry white wine (I use Chardonnay)
2 eggs, 1 yolk, lightly beaten
1/3 cup grated Pecorino Romano
1 clove garlic, pressed
1 cup reserved pasta water
Olive oil to make one round of the bottom of a large saute pan–about a tablespoon
Fresh torn basil or parsley to garnish
Crushed red pepper flakes (optional)

Whisk together the two eggs/one yolk with grated Pecorino Romano, lemon juice and zest; set aside.

Bring a large pot of salted water to a boil.

Tip: place a measuring cup in the colander as a reminder to save some pasta water.

As the water comes to a boil, snap off the woody ends of the asparagus and discard. Then, take a handful of the thicker spears–four or so–and use a vegetable peeler to create long ribbons. Cut the rest on the diagonal into bite-sized pieces–about 1 1/2 inches.

Now that the prep work’s complete, we’re going to multitask!

Simultaneous step A: Cook the pasta and the asparagus
Cook the pasta just al dente, following package instructions. During the last minute of cooking time, add the asparagus. Reserve a cup of pasta water before draining the pasta. Temper the pasta water by whisking it into the egg/lemon/cheese mixture.

Simultaneous step B: Sauté the garlic, add the prosciutto and wine
As soon as you add the pasta to the pot and decrease the heat (to avoid boiling over), have a large skillet ready. Coat with olive oil and bring to medium-high heat. Sauté the pressed garlic for just a minute, then toss in the prosciutto, stirring to coat and warm through. If you’d like to add a bit of heat, sprinkle in some crushed red pepper. Then add 1/3 cup white wine and reduce heat to medium-low.

Combine the steps
Fresh pasta is key here as it cooks faster–and by the time the pasta is cooked, it will be time to drain it, return it to the skillet with the prosciutto, garlic and wine. Toss immediately with the lemon/egg/cheese to coat and thicken for just a minute or two. We’re done! Time to eat!

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Serve with fresh parsley and/or basil. Enjoy! And enjoy your spring or summer or whatever this season is going to be next! 😛

 

 

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Ciao, amici! Come stai? It’s been a wild ride these past few months, but I’m happy to report I’m back on track. Cheers! Let’s shake it up with a favorite classic cocktail, the Aviation. It’s old school cool with a new twist, using the majestically purple-hued Empress 1908 gin. So, as the Empress folks say, let’s live colourfully!

THE AVIATION
4 oz. Empress 1908 gin
1 oz. Luxardo Maraschino liqueur
1 oz. Liqueur de Violettes
2 oz. freshly squeezed (of course) lemon juice

Shake with ice, strain, garnish with a maraschino cherry.

Oh, no–here we go now! Stay good, amici! And we will do our best to do the same! See you sooner next time, OK?

P.S. Someone beautiful is feeling much better, too. Ms. April Katt celebrated her 18th birthday on April first! We like to hold hands. XOXOX ♥

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