LE CIRQUE’S SPAGHETTI PRIMAVERA
This is Sirio Maccione’s own creation, as it was served at his famous restaurant. The list of ingredients is long but it is really quite simple dish. You can substitute good, organic diced tomatoes for the fresh. This will serve 8 as an appetizer or 4 as a main dish.
INGREDIENTS
- 1lb broccoli
- 2small zucchini
- 4asparagus spears, trimmed, about 5-inch long
- 1 1⁄2cups green beans, trimmed and cut into 1-inch lengths
- 1⁄2cup green peas (fresh or frozen)
- 3⁄4cup pea pods (fresh or frozen) (optional)
- 1tablespoon canola oil
- 2cups mushrooms, thinly sliced
- salt & freshly ground black pepper
- 1teaspoon red chilies or 1 teaspoon green chili
- 1⁄4cup parsley, finely chopped
- 6tablespoons olive oil
- 1teaspoon garlic, finely chopped
- 1⁄4cup fresh basil, chopped (or 1 teaspoon dried)
- 3cups tomatoes, ripe, peeled, seeded, cut into chunks (reserve the liquid)
- 1lb spaghetti
- 4tablespoons unsalted butter
- 2tablespoons unsalted chicken stock, preferably homemade
- 1⁄2cup heavy cream
- 2⁄3cup parmigiano-reggiano cheese, freshly grated
- 1⁄3cup pine nuts
DIRECTIONS
- Trim broccoli and break into small florets (reserve stems for another use).
- Trim the ends of the zucchini but do not peel.
- Cut each zucchini into quarters lengthwise and then cut each quarter into 1″ pieces–you should have 1 and 1/2 cups of zucchini, not more.
- Cut each asparagus spear into thirds.
- Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen).
- Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
- Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
- Add mushrooms to the bowl of mixed vegetables.
- Add the chopped chiles and the parsley to the mixed vegetables.
- Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
- Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
- Add the basil, stir and remove from heat, keeping it covered.
- Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
- Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
- Cook stirring gently, just to heat through.
- In a pan large enough to hold the pasta and the vegetables, melt the butter.
- Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
- Add the spaghetti and toss quickly to blend.
- Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream–but the sauce should not be soupy.
- Add the pine nuts and give the mixture a final toss.
- Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
- Spoon equal amounts of the tomato mixture over each portion.
- Serve immediately.
