Lunchbreak: Francesca’s chef Peter DeRuvo makes gemelli primavera

Francesca’s Restaurants

www.miafrancesca.com

Gemelli Primavera

Ingredients:
8 oz cooked pasta (any short noodle)
2 Tbs vegetable oil
1 oz yellow onion (diced)
1 oz red bell pepper (diced)
1 oz yellow bell pepper (diced)
1-1/2 oz asparagus tips
1 oz zucchini (diced)
1 oz yellow squash (diced)
1-1/2 oz mushrooms – mixed
1 tsp garlic (chopped)
1 tsp shallots (chopped)
1 oz white wine
4 oz pomodoro sauce
1 Tbs butter – whipped
1/2 oz peas – frozen
1 tsp basil (julienned)
2 Tbs parmesan (grated)
1 Tbs oil – extra virgin
1/2 tsp Italian flat leaf parsley (chopped)

Directions:
Heat vegetable oil in a sauté pan. Add onions and sauté until translucent. Add red and yellow peppers, asparagus, zucchini, squash and mushrooms. Roast (3-4 mins). Add garlic and shallots and sweat. Deglaze the pan with white wine and let evaporate. Add pomodoro sauce and bring to a simmer. Fold in butter and frozen peas. Taste and adjust seasoning with salt and pepper as needed. Add pasta, basil, Parmesan and olive oil and toss together until evenly coated. Sprinkle with parsley to garnish.

Pomodoro Sauce
Yields 2.5-3 quarts of sauce (vegetarian)

Ingredients:
1 (#10) can crushed tomatoes
2 cups diced onion
3 stalks celery, diced
2 cloves garlic, finely minced
1 medium carrot, grated
1 bay leaf
1/2 bunch basil
1 sprig fresh oregano
salt and pepper to taste
1 Tbs sugar
olive oil

Directions:
Sweat onion garlic, celery and carrot in olive oil until translucent. Add in hand-crushed tomatoes. Add bay leaf, oregano, sugar, basil. Salt and pepper to taste. Stir and simmer for one hour until tomatoes are soft and broken up. Season to taste. Cool and incorporate your favorite pasta.
Pesce All’ Adriatica

Ingredients:
8 oz fish (meaty, thick-cut fish)
1 oz vegetable oil
1 oz durham flour
4 oz (8-10 pc) mussels
1 tsp garlic (chopped)
1-1/2 oz white wine
3 oz saffron stock
2 oz asparagus tips
3 oz cherry tomatoes
1 Tbs butter (whipped)
1 pc flat leaf parsley (sprig)
1 pc lemon wedge
salt and pepper to taste

Directions:
Heat half the oil in a sauté pan. Season fish with salt and pepper and dust with flour. Cook fish 3-4 minutes on each side until golden brown, crispy but still tender and moist. Separately, heat the remaining oil in a sauté pan. Add mussels and toss gently. Add garlic and sweat. Deglaze the pan with white wine and let evaporate. Add saffron stock, asparagus tips and cherry tomatoes and steam until mussels open. Add butter to the sauce and whisk in. Taste and adjust seasoning with salt and pepper as needed. Arrange mussels around perimeter of serving dish. Pour half of sauce over mussels. Place fish in center of bowl and pour remaining sauce over. Garnish with parsley sprig and lemon wedge. Serve immediately and offer fresh ground black pepper.

 

 

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