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FOOD
Enjoying the poetry of Stefano Resta is like enjoying a good plate of pasta!
The artist will be adding new recipes to this site each month. If you have any questions about how to prepare the dish, please send an e-mail. If you would like to receive notifications of new recipes, please send an e-mail with "recipes" in the subject line.
This month's special recipes include...
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Spaghetti with Seared Scallops, Asparagus, Wild Mushrooms, and Fresh Sage
Slice off the tops of 3-4 full bulbs of garlic, exposing the interior of the cloves themselves; fry them upside down
until they are golden on the top. Roast the bulbs upright in the oven for about 45 minutes - the cloves will be climbing out of their shells
and will have a sweet flavor to them.
Get oil hot in a pan and lay down fresh sea scallops - immediately add fresh sage and capers;
sear scallops until crispy on the outside, turn over and repeat for the opposite side
Meanwhile, saute a small handful of sliced wild mushrooms in butter and a splash of wine.
Boil water for the pasta.
Extract the roasted garlic from the shells; when the pasta is halfway done, add fresh asparagus tips
to the boiling water with the pasta; drain when ready toss the pasta together with the cloves of roasted garlic,
asparagus and wild mushrooms.
Add salt and pepper and shave pecorino cheese over the top. Arrange the scallops, crispy sage and capers
around the outside of the pasta and serve.
For an extra dimension, you can also add in some fresh champagne seared tiger prawns.
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Luigi’s Any-Season Soup
Add a dose of olive oil to the pot, sauté garlic, onion, leeks, shallots, or anything else
from the Genus Allium family - while these cook, chop things up - carrots, broccoli, zucchini, tomatoes,
throw them in the pot.
If you’ve got leafy green vegetables, kale, mustard greens, cabbage, spinach,
throw them in too. If you’ve got chicken in the refrigerator, throw it in.
Dice it up after it boils for awhile. Pour in some white wine or sherry or marsala or vermouth.
Add salt & pepper. Keep the heat on high.
Add any other vegetables you might have, potatoes, etc.
Add rice if you want.
Once the sauté looks good, fill the pot with water and keep at a low boil for at least an hour.
15 minutes before serving, add ½ stick of butter and any herbs you have handy. Serve it hot with whatever bread you have.
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Simple and Tasty Roasted Chicken
Chop red potatoes, quarter red onions, break a branch of rosemary, peel and break carrots,
put them all in the roasting pan.
Roll a lemon or two under the palm of your hand to break the juice sacks open; puncture the lemons
with a fork and put them in the cavity of the chicken.
Generously cover the chicken with sea salt, pepper, dried herbs, olive oil, more fresh rosemary, cloves of fresh garlic.
Put the chicken in the roasting pan with the root vegetable mix and bake until everything looks crispy,
turning and basting several times as it all cooks.
Serve with a salad and warm bread and read something aloud when the guests sit down at the table.
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Giuseppe’s Simple Pasta
Pick a nice Di Cecco penne rigate and boil in salted water until al dente; toss with crispy pancetta,
small chunks of fresh mozzarella, cherry tomatoes, chopped fresh basil, capers, olive oil,
and a splash of balsamic vinager - grate fresh parmigiano reggiano over the top and serve.
If you decide to make a pesto instead, the secret is to drizzle in the juice of a fresh lemon.
This is good with the sounds of Paolo Conti.
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