Pasta Primavera (with Zucchini this time), Followed by Scaloppine Primavera

Primavera sauce is incredibly variable; some people like some vegetables, and some vegetables do better in one vegetable patch as opposed to another. Thus no two recipes are alike, though they all do share the freshness of spring. This sauce will work equally well over pasta and over scaloppini, and preparing a tasty meal with it will take minutes. To serve four,

For the first course:

  • 1 pound (500 g) baby zucchini
  • 2 ribs from the heart of a celery plant
  • 2 small carrots
  • A scallion
  • 1/2 cup tomato sauce
  • 3/4 cup milk
  • 5 basil leaves, shredded
  • A small bunch parsley, minced
  • A pinch of shredded hot pepper
  • Olive oil
  • Salt
  • 12 ounces (320 g) spaghetti

For the second course:

  • 1 pound (500 g) veal scallops
  • 1/4 cup olive oil
  • Salt to taste

Wash the zucchini, trim their tips, quarter them lengthwise and dice them. Finely slice the scallion. Wash the celery, peel the carrot, and dice both.

Heat 1/4 cup olive oil in a pot, flavor it with a healthy pinch of red pepper flakes, and after a second add the scallion, carrot and celery; cook, stirring, over a medium flame for about 4 minutes, and then add the zucchini. Mix well, and then add the tomato sauce and the milk. Reduce the heat to low and simmer for about 10 minutes. Check seasoning, and raise the flame if need be to thicken the sauce. Once it is the proper consistency, turn off the flame and stir in the parsley and basil.

In the meantime, bring pasta water to a boil, salt it, and cook the pasta; when it’s done drain it and season it with half of the sauce.

While the pasta water is heating and the sauce is simmering, heat a quarter cup of olive oil in a skillet broad enough to contain all the scallops in a single layer and cook them over a brisk flame, turning them once (figure 2-3 minutes per side at the most). Salt them lightly, transfer them to a serving dish, spoon the remaining sauce over them, and keep them warm. Serve them with a tossed salad and crusty bread. The wine? A Chianti d’Annata would be nice, as would a Dolcetto.


Tags: , , , , , ,

Categories: Beef & Veal Steaks, Braciole, and More, Green Sauces for Pasta

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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