Perciatelli Pasta With Vegetables And Herbs
Perciatelli Pasta With Vegetables And Herbs
Fresh vegetables and herbs brighten this pasta dish. Perciatelli (pronounced “pear-chuh-TELL-lee”) is thicker than spaghetti, with a hollow center. Also called bucatini, it's a great shape to capture all the flavor of a fresh yolk sauce made with Romano cheese and white wine.This recipe is from Pebbles restaurant in Orlando, Florida, and was originally published in the Orlando Sentinel.
Prep Time
15
minutes
Cook Time
15
minutes
Servings
2
servings
Total time: 30 minutes
Ingredients
- 8 tablespoon unsalted butter
- 2 teaspoon capers
- 2 1/2 teaspoon chopped garlic
- 2 teaspoon lemon juice
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chopped fresh parsley
- 1/2 teaspoon black pepper
- 1/2 teaspoon tabasco
- 3 ounce fresh button mushrooms
- 2 tablespoon lemon juice
- 1/2 cup demiglace (from knorr mix)
- 1/4 cup white wine
- 2 fresh egg yolks
- 4 italian plum tomatoes, chopped large
- 4 artichoke hearts, quartered
- 8 ounce perciatelli pasta, cooked
- 1/2 julienned red bell pepper
- 10 to 12 blanched snow pea pods
- 1/4 cup romano cheese
- parsley for garnish
Directions
- In a saute pan, melt 4 tablespoons butter. Add 2 teaspoons capers, 1/2 teaspoon chopped garlic, 2 teaspoons lemon juice, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried oregano, 1/2 teaspoon chopped fresh parsley, 1/2 teaspoon black pepper and 1/2 teaspoon Tabasco.
- Add 3 ounces fresh button mushrooms and saute briefly. Add 2 teaspoons chopped garlic, 2 tablespoons lemon juice, 1/2 cup demiglace and 1/4 cup white wine. Cook until volume is reduced by one-third.
- Whip in 4 more tablespoons of butter and remove from heat. Stir in 2 egg yolks. Add 4 chopped plum tomatoes, 4 quartered artichoke hearts and 8 ounces cooked perciatelli pasta. Stir together.
- Garnish with 1/2 a julienned red bell pepper, 10 to 12 blanched snow pea pods, 1/4 cup grated Romano cheese and fresh parsley.