PASTA PRIMAVERA
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York's Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it "by far, the most talked-about dish in Manhattan." I encourage you to make Le Cirque's version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it's wonderful.
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
- Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
- Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
- In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
- Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
- Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
- Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
- In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
Nutrition Facts : @context http, Calories 1099, UnsaturatedFat 35 grams, Carbohydrate 113 grams, Fat 61 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 21 grams, Sodium 1523 milligrams, Sugar 15 grams, TransFat 0 grams
ZAPPA FAMILY SPAGHETTI SAUCE
I have spent a lifetime trying to duplicate the red sauce and meatball recipe my mother, Anne Marie Zappa, cooked every week when I was growing up. I'll never do it, but this is close. This is a forgiving recipe. Maybe you want to add a couple of chicken thighs, or mix in a few browned hot sausages. Just keep a good ration of pork to beef.
Provided by Kim Severson
Categories dinner, pastas, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
- Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
- About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 4 grams, Sodium 966 milligrams, Sugar 11 grams, TransFat 0 grams
More about "new york spaghetti house recipes"
NEW YORK SPAGHETTI HOUSE BROWN SAUCE RECIPE - FOOD14
From food14.com
Cuisine ItalianCategory SauceServings 6Total Time 1 hr 20 mins
EASY PASTA RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
A SMOKY AND BRIGHT PASTA - THE NEW YORK TIMES
From nytimes.com
HOW TO MAKE ONE-POT PASTA WITH PRACTICALLY ANY PASTA - THE NEW …
From nytimes.com
SPAGHETTI AND MEATBALLS | TRADITIONAL PASTA FROM NEW YORK CITY, …
From tasteatlas.com
BEST ONE-POT SPAGHETTI RECIPE - HOW TO MAKE ONE-POT SPAGHETTI
From goodhousekeeping.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BROWN SAUCE SPAGHETTI RECIPE : R/CLEVELAND - REDDIT
From reddit.com
NEW YORK SPAGHETTI HOUSE BROWN SAUCE RECIPES
From stevehacks.com
40 FORK-TWIRLING GOOD SPAGHETTI RECIPES - TASTE OF HOME
From tasteofhome.com
NEW YORK SPAGHETTI HOUSE SAUCE RECIPES
From tfrecipes.com
NYT COOKING - SPAGHETTI RECIPES
From cooking.nytimes.com
CLEVELAND BROWN SAUCE — DINING WITH DEATH
From diningwithdeath.com
64 BEST SPAGHETTI RECIPES - EASY IDEAS FOR SPAGHETTI PASTA - DELISH
From delish.com
JOE MALINAK - RECIPE HELP? A FAVORITE RESTAURANT OF.
From facebook.com
HOW TO MAKE MISSY ROBBINS' SPAGHETTI ALLA PUTTANESCA FROM HER …
From goodmorningamerica.com
NEW YORK SPAGHETTI HOUSE | ENCYCLOPEDIA OF …
From case.edu
PASTA SAUCE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
EASY SPAGHETTI WITH MEAT SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
YOU’RE GOING TO LOVE THIS PASTA - THE NEW YORK TIMES
From nytimes.com
NEW YORK SPAGHETTI HOUSE BROWN SAUCE RECIPE RECIPES
From stevehacks.com
HOLY MACARONI! NEW JERSEY TOWN BAFFLED BY 500LBS OF PASTA …
From theguardian.com
NEW YORK SPAGHETTI HOUSE - MODERNCLEVELAND.COM
From moderncleveland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love