gourmet restaurants  October 2008
   

Recipes from the Garden Chef Series: Linguine Fagottaro Pasta Salad

As the Chicago Botanic Garden carried on with the Garden Chefs Series [...]

As the Chicago Botanic Garden carried on with the Garden Chefs Series until the end of summer, we still have several recipes from the Barilla Italian Cooking Weekend we already introduced here on Italian Food Lovers.

After presenting recipes from Chef Lorenzo Boni and Chef Doug D’Avico, today we introduce one of the other participant Chefs, Chef Laura Piper, Corporate Chef at Francesca’s Restaurants in Chicago, pictured here below during her Chicago cooking demo.

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Chef Laura Piper today shares with us a classic pasta dish from the Francesca’s Restaurant menu, Linguine Fagottaro Pasta Salad.

francescas-chicago-pasta

LINGUINE FAGOTTARO PASTA SALAD
A recipe by Chef Laura Piper
(serves 6)

SAUCE INGREDIENTS

- 10 large (peeled, seeded and diced)
- 1/2 oz. Fresh basil (chopped)
- 1/2 oz. Raw garlic (chopped)
- 1/2 can Tomato juice
- Academia Barilla Riviera Ligure extra virgin olive oil, to taste
- Academia Barilla Natural Sea Salt with black olives, to taste
- black pepper, to taste

PASTA INGREDIENTS

- 4 lbs. Barilla Linguine pasta (cooked)
- 3 tablespoon Garlic (chopped)
- 3 tablespoon Shallots (chopped)
- 12 Fresh basil leaves (julienne)
- 3 oz. White wine
- 3 tablespoon Academia Barilla Parmigiano-Reggiano cheese (grated)
- 3 tablespoon Fresh parsley (chopped)
- 5 tablespoon Academia Barilla Riviera Ligure extra virgin olive oil
- 12 oz. Academia Barilla Pecorino Dolce
- Academia Barilla Natural Sea Salt with black olives, to taste
- crushed red chilies, to taste

francesca-italian-pasta

PREPARATION

Start preparing the sauce. Set aside 1/4 of diced tomatoes. Combine all remaining ingredients in a food processor and pulse to a chunky consistency. Add remaining tomatoes and fold into mixture.

Season with salt and pepper to taste. Refrigerate sauce until ready to assemble with pasta.

In a sauté pan, sweat garlic and shallots in 2 tbsp. of extra virgin olive oil. Upon garlic and shallots becoming translucent, add white wine to sauté pan. Allow to reduce for 2 minutes. Add cooked linguine, parsley, basil and remaining extra virgin olive oil to sauté pan. Toss with Parmigiano-Reggiano cheese and season with salt and crushed red chilies to taste.

To assemble, spoon the pasta onto your serving platter. Pour chilled sauce over the pasta and top with fresh pecorino dolce and garnish with a sprig of basil.

Buon Appetito!

Thank you Laura - more recipes and pictures from the Garden Chef Series at the Chicago Botanic Garden will be coming up soon!

Just stay tuned and keep cooking with us!

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