Saturday, December 1, 2012

Carmela Soprano's Fettuccine Primavera - Fettuccine and Vegetables in a Cream Sauce / Wine Tips and Lacrima Christi

Artie has something similar to Carmela's Rigatoni with Sweet Sausage recipe.
In his Mia Cucina chapter in The Sopranos Family Cookbook
there's a recipe for Fettuccine Primavera.
Primavera means Spring.

No, wait, this can be made in winter, too.
The only Spring thing in it is asparagus tips.
And some folks don't like asparagus.
So, go a little heavier on the other veggies.
So, there.

If you don't have fresh basil, 3 tablespoons of dried basil should work.
More or less, depending on what you like.

Fettuccine is another type of pasta, similar to linguine.
Yes, the Italians have invented a lot of pasta types.
Different strokes for different folks.
Try something new or not - suit yourself.
If you can't find fresh pasta, use dried and allow for a longer cooking time.

Speaking of suiting yourself, here are some of Artie's wine tips:
For white wines from Avellino he suggests Fiano di Avellino, Greco di Tufo, 
Lacrima Christi del Vesuvio, and Asperino di Aversa.
For Avellino red wines try a Taurasi or the red version of Lacrima Christi.

There's a bit of a story to Lacrima Christi:
When the Archangel Lucifer was kicked out of heaven, he stole a piece of Paradise and dropped it into the Bay of Naples.  When Christ saw this, he cried.  His tears landed on the slopes of Mt. Vesuvius and from these tears came the grapes for the classic Lacrima Christi.

But, even a professional like Artie says a wine from California is fine, too.
It is your meal, after all.

                        Fettuccine Primavera
Serves 6

In a large pot place
4 quarts water
salt to taste
Bring to a boil.
1 Cup broccoli florets (cut into 3/4 inch pieces)
1 Cup asparagus tips
Cook for 1 minute.
With a slotted spoon, scoop out the vegetables.
Drain the vegetables well.

In another large pot or skillet melt over medium heat
4 Tablespoons unsalted butter

1 small onion, finely chopped
2 medium carrots, peeled and finely diced
Cook, stirring occasionally, 5 minutes.

the cooked broccoli and asparagus
1/2 Cup fresh or frozen peas
1 Cup heavy cream
Salt and pepper
Bring to a simmer.

Stir in
10 fresh basil leaves, stacked and cut into thin ribbons
Turn off the heat.

In the original large pot of boiling water
1 pound fresh fettuccine
Cook, stirring frequently, until the pasta is al dente.
Drain the pasta and add to the pot of vegetables.

3/4 Cup grated Parmesan cheese
Toss well.  Serve immediately.

Would I make Fettuccine Primavera again?
Paul doesn't like asparagus.
So, I'll add more broccoli and make it anytime.

One recipe down.  Seventy-two more to go.  

No comments:

Post a Comment

All comments are moderated. Spam will not be posted.