With the stress of life and the recent lack of time, I haven’t given much time to Yes, We Cook! This is simply due to the lack of actual cooking I’ve had the chance to do. Well, today I said enough is enough and get back up on the horse.
Some time back we had a discussion regarding fresh pasta. Well, JT, a fellow writer on the site, introduced me to The Pasta Puttana (Yes, if you are Italian – Gianna – you know what this means) and her freshly made pasta. I picked up a package of the fresh white-wine tagliatelle at the local Chicago market, along with some fresh asparagus, and decided to make a quick meal.
As this way my first experience with Pasta Puttana, and with the fact that this was flavored pasta, I didn’t use my saltwater in the cooking. I have never cooked fresh pasta before and didn’t know what to expect, but it turns out the actual cook time is VERY short. Like 1 minutes short. So, I got the water going to a raging boil, dropped in the pasta, and before I knew it was done.
Remembering that the pasta was flavored, I made a quick butter / celery seed / dried oregano mix to drip over the dish. I simply used 1 teaspoon of butter, added a pinch of each seasoning, and melted together.
For the fresh asparagus, I used the technique previously used in the “Fusion” steak recipe.
- 1 bunch Fresh Asparagus
- pinch of garlic powder
- lemon juice
- 1 pad of butter
- freshly crushed black pepper
Cut the asparagus into inch long cuts. Add enough lemon juice to cover the bottom of the pan, include your pad of butter, and boil the juice for roughly 5 mins. Your asparagus will turn a nice bright green when it’s ready. Once bright green, take off the flame and drain off remaining lemon juice. Add the garlic powder and black pepper, mix with the pasta, add pine nuts and you are set.
Let me say, and I’m sad to say, I did not have the camera available for this dish. So there will be no food porn available. Sorry.
First off, the fresh pasta by The Pasta Puttana was some of the best pasta I’ve ever had. The white wine was not overbearing in anyway at all. The addition of the butter mix wasn’t even necessary, actually. I did not take away from the pasta but it didn’t add much either.
I love my Lemon Asparagus but it was not appropriate for this dish. The lemon was too strong for the subtle taste of the white wine pasta. I would suggest simply steaming the asparagus in water.
Bottom line: If you have a local pasta source, give it a try. If you are in Chicago, contact The Pasta Puttana and get some of her freshly made goods.