If you've got produce at home, this is how to use it.
, chef of New York's famed Le Cirque, it's the truth. At least, nobody famous enough to take a good idea and turn it into an international sensation. Sirio put it on the menu, andSince then, pasta primavera has become a staple menu item across the spectrum of restaurants, from fancy places using handmade pasta and seasonal spring vegetables to chains that serve it year-round alongside bottomless baskets of breadsticks.
that's even more complicated, requiring a half dozen different pots and pans to complete. Ah, the old days, back when a newspaper's idea of"adapting" a restaurant recipe for a home cook was translating the Italian into English. were what I found at the market, though fiddleheads, fresh garbanzos, and snow peas could easily have fit in as well. I prepared all the vegetables: blanched them in a pot of salted water, then shocked them in an ice bath before carefully drying them on paper towels.
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