DENYING YOURSELF CARBS on a daily basis takes it toll, especially on the Sicilian palette. So, it was on one of those dark, rainy nights when a salad or fish just wouldn't cut it and discipline flew out the window. Whatever the case may be, this was a completely impromptu creation of mine and it worked; big time!
Cutting to the chase then, this is how it all works. And keeping truly to the 4 ingredient mantra . . .
Olive Oil
1 onion, thinly chopped, lengthwise
2 cloves garlic
1/4 cup baby peas
1/4 cup Calvados
Chopped parsley
8 oz. Pappardelle
Reggiano Parmiggiano
Put a big covered pot of water on high heat. Bring to the boil. Once the water comes to a boil, add a handful of Kosher salt and the pappardelle. Stir occasionally until it is cooked (about 8 minutes) While the pasta is cooking, heat a heavy cast iron skillet with olive oil and saute the garlic and onions until translucent. Flambé with calvados and let the alcohol burn off. Just before draining the pasta, pour a ladleful of pasta water into the pan, add the peas. Drain the pasta, turn off the heat and add the pasta. Toss until the pasta is well coated add the parsley and toss again. Sprinkle some parmesan cheese on top and serve immediately.
Buon Appetito!
Cutting to the chase then, this is how it all works. And keeping truly to the 4 ingredient mantra . . .
Olive Oil
1 onion, thinly chopped, lengthwise
2 cloves garlic
1/4 cup baby peas
1/4 cup Calvados
Chopped parsley
8 oz. Pappardelle
Reggiano Parmiggiano
Put a big covered pot of water on high heat. Bring to the boil. Once the water comes to a boil, add a handful of Kosher salt and the pappardelle. Stir occasionally until it is cooked (about 8 minutes) While the pasta is cooking, heat a heavy cast iron skillet with olive oil and saute the garlic and onions until translucent. Flambé with calvados and let the alcohol burn off. Just before draining the pasta, pour a ladleful of pasta water into the pan, add the peas. Drain the pasta, turn off the heat and add the pasta. Toss until the pasta is well coated add the parsley and toss again. Sprinkle some parmesan cheese on top and serve immediately.
Buon Appetito!
Olive Oil
1 onion, thinly chopped, lengthwise
2 cloves garlic
1/4 cup baby peas
1/4 cup Calvados
Chopped parsley
8 oz. Pappardelle
Reggiano Parmiggiano
Put a big covered pot of water on high heat. Bring to the boil. Once the water comes to a boil, add a handful of Kosher salt and the pappardelle. Stir occasionally until it is cooked (about 8 minutes) While the pasta is cooking, heat a heavy cast iron skillet with olive oil and saute the garlic and onions until translucent. Flambé with calvados and let the alcohol burn off. Just before draining the pasta, pour a ladleful of pasta water into the pan, add the peas. Drain the pasta, turn off the heat and add the pasta. Toss until the pasta is well coated add the parsley and toss again. Sprinkle some parmesan cheese on top and serve immediately.
Buon Appetito!
No comments:
Post a Comment