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    Quattro Stagioni Fusilli


    Source of Recipe


    Grazie Ristorante - Chef Joe Brancatella

    List of Ingredients




    3/4 lb (375 g) fusilli pasta boiling water with salt
    2 tbsp butter
    1 tbsp olive oil
    1 small onion, finely chopped
    1 sweet red or green pepper, seeded, chopped
    2 small zucchini, diagonally sliced
    2 cups sliced mushrooms
    1 1/2 cups sliced bite-size broccoli florets
    1 cup diced drained, canned plum tomatoes
    1 cup chicken stock
    1 cup whipping (35 per cent) cream
    1/2 tsp hot pepper flakes
    freshly grated nutmeg
    salt and pepper
    freshly grated Asiago or parmesan cheese

    Recipe



    In a large pot of boiling, salted water, cook fusilli just until tender. Drain but do not rinse.

    Meanwhile, heat butter and oil in a large skillet over medium heat. Add onion and sweet red pepper, cook until onion is soft.

    Increase heat to medium-high, add zucchini and cook 1 minute.

    Add mushrooms and broccoli, cook 2 minutes or until broccoli is a bright color. Stir to keep vegetables from sticking.

    Add tomatoes and cook 30 seconds.

    Add chicken stock, whipping cream, hot pepper flakes and a generous pinch of nutmeg. Bring to a simmer, cook 2 minutes. Season with salt and pepper.

    Add drained pasta and toss with sauce. Serve right away on warm plate garnished with grated cheese. If pasta is held for any time, you may need to add more chicken stock.

    Makes 4 servings

 

 

 


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