Wednesday, June 23, 2010

Pasta



Pasta

what would Italian cuisine
be like without Marco Polo?

there would be no pasta
no macaroni extruded
in unusual and
sometimes amusing shapes
no ravioli filled with
unimaginable delicacies
no fusilli for sauces to cling to

my favorite pasta sauces
were influenced by
La Pastaia Restaurant
in San Jose, California

the secret was
using a light hand
probably made fresh
per order
have everything ready
before you heat the wok
very good olive oil
a sweet onion
sliced into threads
with some diced garlic
herbs of choice
a pinch of bullion
capers to taste
and a splash of white wine
you have to work fast
put the oil, onions, garlic
and herbs into the wok
in that order
when onions are transparent
splash in the wine and cover
turn off heat
uncover and add cooked pasta
and capers
my favorite combination
is fresh linguini
and smoked salmon
using basil

© 2010 Sandy Vrooman


La Pastaia
2323 West Santa Clara St.
San Jose, CA 95113
408-286.8686
Chef Forrest Gingold
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