Verde on Smith Catering Menu Packages

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C A T E R I N G P A C K A G E S minimum of 8 people per order HOLIDAY PACKAGE # 1 HOLIDAY PACKAGE # 1 CHOICE OF SALAD ( Choose One ) CHOICE OF SALAD ( Choose One ) Caesar Salad Avocado Beet Salad Goat Cheese Salad House Salad House Salad CHOICE OF PASTA ( Choose One ) CHOICE OF APPETIZERS Penne Alla Vodka Eggplant Lasagnette Mozzarella Sticks Spaghetti Carbonara Homemade Crab Cakes ( $ 2) Pappardelle Beef Rague CHOICE OF PASTA Fettucine Primavera Penne Alla Vodka CHOICE OF ENTREE ( Choose One ) Spaghetti Carbonara Chicken Marsala Pappardelle Beef Rague Chicken Parmigiana Fettucine Primavera Grilled Salmon & Couscous CHOICE OF ENTREE Eggplant Rollatini Chicken Francaise Grilled Salmon & Couscous $ 18 Hanger Steak Madeira (Per Person) Veal Saltimbocca Shrimp Scampi & Risotto CHOICE OF DESSERT Tiramisu 2 1 6 S M I T H S T R E E T B R O O K L Y N N Y 1 1 2 0 1 Chocolate Cake 7 1 8 - 2 2 2 - 1 5 2 5 - V E R D E O N S M I T H . C O M $ 24 (Per Person) T A K E O U T - D E L I V E R Y Each Trays serves 10 people PARTY TRAYS OF YOUR VERDE FAVORITES ARE AVAILABLE TO GO OR DELIVERY SALADS Tray APPETIZERS Tray Caesar Salad 60 Tuscan Stuffed Shrimps (20pcs) 80 Goat Cheese Salad 70 Eggplant Lasagnette 50 Avocado Beet Salad 70 Sicilian Meatballs ( 20 pcs) 60 Verde House Salad 50 Homemade Crab Cakes (20pcs) 80 Chicken Wings 50 (Buffalo or BBQ Sauce) PASTA CLASSICS Tray Mozzarella Sticks ( 20pcs) 40 Seafood Linguine 160 Penne Alla Vodka 90 ENTREES Tray Crispy Gnocchi 120 Chicken Parmigiana 100 Fettuccine & Sicilian Meatballs 110 Chicken Marsala 100 Pappardelle Portobello 100 Chicken Francaise 100 Fettuccine Alfredo Chicken 120 Grilled Salmon 120 Spaghetti Marina 100 Salmon Scallopini 120 Linguine Primavera 90 Shrimp Scampi 120 SIDE DISHES Tray Hanger Steak Madeira 150 Sauteed Spinach 50 Veal Picatta 140 Mix Vegetables 50 Grilled Branzino Fish 120 Rosemary Roasted Potato 30 Eggplant Rollatini 100 Mashed Potato 30 Rice 50 DESSERTS Tray Homemade Tiramisu 70 Chocolate Cake (Whole Cake) 70 Cheesecake (Whole Cake) 60 2 1 6 S M I T H S T R E E T B R O O K L Y N N Y 1 1 2 0 1 7 1 8 - 2 2 2 - 1 5 2 5 - V E R D E O N S M I T H . C O M Cannoli ( 10 pcs) 60 Seasonal Fresh Fruits 60.

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Owner's Manual
KSMPRA, KSMPCA, KSMPSA, KSMFETPRA, KSMPDX PARTS AND FEATURES PARTS AND ACCESSORIES Housing Pasta roller Spaghetti cutter Fettuccine cutter Capellini cutter Cleaning brush Lasagnette cutter MODEL/ROLLER CHART Use this chart to quickly identify which rollers and/or cutters are included with your KitchenAid product. MODEL # ATTACHMENT(S) INCLUDED KSMPRA Pasta roller, Spaghetti cutter, Fettucine cutter KSMPSA Pasta roller KSMPCA Capellini cutter, Lasagnette cutter KSMFETPRA Pasta roller, Fettuccine cutter KSMPDX Pasta roller, Spaghetti cutter, Fettuccine cutter, Capellini cutter, Lasagnette cutter 2 | PARTS AND FEATURES PASTA ROLLER AND CUTTERS SAFETY ENGLISH IMPORTANT SAFEGUARDS When using electrical appliances, basic safety precautions should always be followed, including the following: 1. Read all instructions. 2. To protect against risk of electrical shock, do not put Stand Mixer in water or other liquid. 3. Close supervision is necessary when this or any appliance is used near children. 4. Unplug Stand Mixer from outlet when not in use, before putting on or taking off parts, and before cleaning. 5. Avoid contacting moving parts. Keep fingers out of discharge opening. 6. Do not operate the Stand Mixer with a damaged cord or plug or after the Stand Mixer malfunctions, or is dropped or damaged in any manner. Return the Stand Mixer to the nearest Authorized Service Center for examination, repair or electrical or mechanical adjustment. 7. The use of attachments not recommended or sold by KitchenAid may cause fire, electric shock or injury. 8. Do not use the Stand Mixer outdoors. PASTA ROLLER AND CUTTERS SAFETY | 3 PASTA ROLLER AND CUTTERS SAFETY 9. Do not let the Stand Mixer cord hang over the edge of table or counter.
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Homemade Pasta Pasta Antipasti (Fredi-Cold) Antipasti (Caldi-Hot) Insalate (Salad)
Antipasti (Fredi-Cold) Prosciutto Melon .......................... $ 10.95 Carpaccio e Mozzarella ...............$ 12.95 fresh, ripe melon with sliced prosciutto on top thin sliced raw filet mignon with arugola topped Carpaccio......................................... $ 12.95 with fresh mozzarella thin slised raw filet mignon with arugola, Bresola.............................................. $ 12.95 shaved parmigiano shezze thin sliced dry smoked filet mignon with arugola, shaved parmigiano chezze Antipasti (Caldi-Hot) Calamari Friti ...............................$ 13.95 Vongole Luciano ........................... $ 13.95 fried squid Fresh clamss in white vine, garlic, exstra-virgin Cozze alli Arabiata ......................$ 13.95 olive oil sauce Fresh mussels with spicy marinara sauce Clams Casino................................ $ 12.95 Cozze Luciano ............................... $ 13.95 Fresh clams with italian bacon in a lemon Fresh mussels in white vine. garlic, white wine sauce exstra-virgin olive oil sauce Portabello alla Katreena ........... $ 12.95 Vongole Posilipo .......................... $ 13.95 grilled portobello, eggplant, tomato Fresh clams with lite marinara sauce and fresh mozzarela Insalate (Salad) Cesare Salad ...................................... $ 8.95 Caprese ............................................ $ 12.95 traditional ceasar salad homemade fresh mozzarella, tomatoes and Panevino Salad ................................. $ 9.95 roasted peppers tomato, arugola, endive, and radicchio Bruschetta Pomodoro ..................
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Antipasto STARTERS Zuppe SOUP Insalate SALAD Primi PASTA
antipasto STARTERS affettati misti | mixed cured meat tastings with chef’s selection of jams and nuts (of 3 | 5 ) 12 | 16 formaggi misti | mixed cheese board tastings with chef’s selection of jams and nuts (of 3 | 5 ) 12 | 16 olive miste | mixed marinated olive bowl 9 caprese | d.o.p. bufala mozzarella, fresh seasonal tomatoes, basil, pesto, extra virgin olive oil 14 calamari peperonati | lightly floured and fried, tossed with sweet, sour and spicy pepper with fresh lemon and marinara sauce 14 zuppa di cozze | mussels, garlic, chili, white wine, fumé, tomatoes 14 trio di bruschette | grilled italian bread top with fresh tomato basil - cannellini bean mixed with roasted vegetables 9 (zucchini, yellow squash, onions and bell peppers) - grilled vidalia onions mixed with gorgonzola, walnuts and chestnut honey salsiccia alla griglia | grilled cantoro sausage, sautéed diced potatoes, bell peppers, cantoro’s extra virgin olive oil 11 calamari alla griglia | grilled calamari, grilled lemon and zucchini, limoncello vinaigrette 14 *gamberi alla griglia | grilled jumbo shrimp, fresh chili & lemon marinade, farro with grilled vegetables 17 zuppe SOUP minestrone | made with pork 7 zuppa del giorno | may be made with beef, pork or chicken 7 insalate SALAD insalata mista | mixed greens, grape tomato, red onion, cucumber, croutons, balsamic vinaigrette 8 rucola e parmigiano | baby arugula, shaved parmigiano, lemon, extra virgin olive oil 9 radicchio e lattuga di boston | radicchio, boston bibb lettuce, tomatoes, gorgonzola, toasted hazelnuts, red onions,
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Holiday Gift Baskets 2019 COLLECTION Holiday Gift Baskets 2019 COLLECTION
Holiday Gift Baskets 2019 COLLECTION Holiday Gift Baskets 2019 COLLECTION GIVE FOOD LOVE Page Taste of Italy Collection Prices 8 Taste of Dolcini $49.90 33 The Italian Cafe $249.90 9 Taste of Eataly $89.90 34 Truffle Feast $299.90 10 Lidia Bastianich $89.90 35 The 5-Star Chef $299.90 11 Taste of la Dolce Vita $99.90 36 All the Best $499.90 11 Taste of il Mare $99.90 12 Taste of Pesto $99.90 When in Italia Collection 13 Taste of Olio $99.90 40 When in Alpi Italiane $99.90 14 Taste of Cioccolato $129.90 41 When in Milano $99.90 15 Taste of Mari e Monti $129.90 42 When in Piemonte $99.90 16 Taste of Natale $129.90 43 When in Venezia $99.90 17 Taste of Tartufi $129.90 44 When in Portofino $79.90 18 Taste of Dolci Natalizi $159.90 45 When in Cinque Terre $79.90 19 Taste of Italia $159.90 46 When in Emilia Romagna $89.90 20 Taste of a Day in Italia $199.90 47 When in Toscana $89.90 48 When in Umbria $99.90 Italian Moments Collection 49 When in Roma $99.90 24 The Best of Italy, Naturally $129.90 50 When in Amalfi $99.90 25 Butta la Pasta $149.90 51 When in Puglia $79.90 26 Tutti a tavola! $159.90 52 When in Sardegna $79.90 27 Pistacchio Paradiso $159.90 53 When in Sicilia $89.90 28 Benvenuto in Italia $199.90 29 Buongiorno, Italia! $199.90 55 Panettone & Pandoro 30 From Pressed to Dressed $199.90 31 Italy, in a Nutshell $199.90 32 Under the Citrus Trees $249.90 The Taste of EATALY Collection Whether everyday essentials or unique regional delicacies, embrace traditional Italian flavors with a variety of versatile collections.
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Appetizers Halekulani Specialties 1 8 Soups Salads
GOOD AFTERNOON 2-COURSE MENU includes Entrée and choice of Appetizer, Soup, Salad or Dessert (excluding Specialty items) ENTRÉES Caesar Salad with Crab Meat 32 Homemade Lasagnette 30 Hapu’upu’u 34 Romaine, Croutons, Parmesan Cheese, Fresh Chef Pasta, Kahuku Prawns, Scallops Hawaiian Seabass, Grilled Asparagus Caesar Dressing Avocado, Lightly Spiced Kalamata Olives Sauce Orchids Chef Salad 26 Maccheroni Bolognese 27 Mahi Mahi 32 Kahuku Shrimp, Romaine Lettuce Homemade Macaroni Pasta, Fresh Caponata, Lemon-Caper Sauce Kamuela Tomato, Fennel Confit Classic Italian Ragu Orange Supreme, Chef’s Vinaigrette Halekulani Signature Onaga 36 Tagliolini Alle Vongole 29 Chinese Vegetables, White Rice Crab-Lobster Salad on Whole Wheat Croissant 32 Homemade Tagliolini, Clams, Cherry Tomato Lobster, Crab Meat, Celery, Shallot Zucchini, White Wine Sauce Ahi Steak 36 Chive, Lettuce, Mayo, Mix Greens Arugula, Fennel Confit, Orange Supreme Penne Pomodoro Basilico 26 Virgin Olive Oil, Tomato Sauce Orchids Burger 26 Homemade Penne Pasta, Fresh Tomato Sauce 8 oz. Prime Burger, Shiitake Sauté, Romaine Mozzarella, Basil Black Tiger Shrimp 34 Tomato, Onion, Bacon, American Cheese Grilled Shrimp, Broccolini Râpé Sauté Guacamole Grilled Kona Lobster 62 Clarified Butter, Grilled Asparagus Grilled Chicken Breast 28 Orchids Seafood Curry 28 Seasonal Vegetable Sauté, Thyme-Oil Sauce Assorted Seafood, Jasmine Rice Grilled Vegetables 24 Eggplant, Zucchini, Ho Farm Tomato, Red Veal Scaloppini 34 Bell Pepper, Asparagus, Seasonal Mushroom Veal, Seasonal Mushroom, Carrot Purée
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A N T I P a S T I P a S T a & C a S S E R O L
A n t i p a s t i Appetizers Antipasto Mozzarella Caprese Chef’s selection of cured meats, cheeses Fresh mozzarella and ripe tomatoes dressed and marinated vegetables…14 with balsamic glaze and fresh basil…10 Calamari Stuffed Mushrooms Sautéed with olive oil, garlic, lemon and crushed red pepper, Jumbo mushroom caps with our sausage stuffing, baked OR breaded and fried and served with cherry pepper sauce…14 with mozzarella cheese in a sherry wine sauce…14 Bruschetta Fiocchi Toasted bread rounds topped with our marinated diced Pasta purses filled with a blend of four cheeses and pear, served fresh tomatoes…9 With melted fresh mozzarella…11 with a prosciutto, basil and rosemary butter sauce…12 Mussels – Marinara, Fra Diavolo or Bianco Mozzarella Marinara Black mussels sautéed with your choice of sauce…13 Breaded and fried, served with marinara sauce…9 Clams Marechiaro Clams Italiano Our famous baby clams sautéed in garlic, fresh basil Middle neck clams on the half shell broiled with bacon, fennel, and white wine with a touch of marinara…14 shallots, lemon butter and breadcrumbs…half dozen 8 /dozen 12 Appetizer Platter Mozzarella Caprese, Bruschetta, Fried Calamari and Clams Marechiaro serves 2-4…$24, serves 4-6…$42 P a s t a & C a s s e r o l e s Pasta and Casseroles include your choice of our house salad, Caesar salad ($2) or homemade soup of the day. Spaghetti, Penne, Linguine or Angel Hair with choice of house-made sauce…..15 Marinara, Tomato, Bolognese, Fra Diavolo or Garlic & Oil Add Meatballs or Sausage…3 Fettuccine Alfredo…..17 Penne
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The Geography of Italian Pasta
The Geography of Italian Pasta David Alexander University of Massachusetts, Amherst Pasta is as much an institution as a food in Italy, where it has made a significant contribution to national culture. Its historical geography is one of strong regional variations based on climate, social factors, and diffusion patterns. These are considered herein; a taxonomy of pasta types is presented and illustrated in a series of maps that show regional variations. The classification scheme divides pasta into eight classes based on morphology and, where appropriate, filling. These include the spaghetti and tubular families, pasta shells, ribbon forms, short pasta, very small or “micro- pasta” types, the ravioli family of filled pasta, and the dumpling family, which includes gnocchi. Three patterns of dif- fusion of pasta types are identified: by sea, usually from the Mezzogiorno and Sicily, locally through adjacent regions, and outwards from the main centers of adoption. Many dry pasta forms are native to the south and center of Italy, while filled pasta of the ravioli family predominates north of the Apennines. Changes in the geography of pasta are re- viewed and analyzed in terms of the modern duality of culture and commercialism. Key Words: pasta, Italy, cultural geography, regional geography. Meglio ch’a panza schiatta ca ’a roba resta. peasant’s meal of a rustic vegetable soup (pultes) Better that the belly burst than food be left on that contained thick strips of dried laganæ. But the table. Apicius, in De Re Coquinaria, gave careful in- —Neapolitan proverb structions on the preparation of moist laganæ and therein lies the distinction between fresh Introduction: A Brief Historical pasta, made with eggs and flour, which became Geography of Pasta a rich person’s dish, and dried pasta, without eggs, which was the food of the common man egend has it that when Marco Polo returned (Milioni 1998).
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Civiltàdellatavola Accademia Italiana Della Cucina
ISSN 1974-2681 ISSN DICEMBRE 2012 CIVILTÀDELLATAVOLA G ACCADEMIA ITALIANA DELLA CUCINA N. 244 LIANA TA D I E L A L I A M C E U D C A I C N C A A / MENSILE, POSTE ITALIANE SPA, SPED. ABB. POST. - D.L. 353/2003 (CONV. IN L. 27/02/2004 N° 46) ART. 1 COMMA 1 - DCB ROMA DCB - 1 COMMA 1 ART. 46) N° 27/02/2004 L. IN (CONV. 353/2003 D.L. - POST. ABB. SPED. SPA, ITALIANE POSTE MENSILE, / L’ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA È STATA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA CIVILTÀ TAVOLA N. 244, DICEMBRE 2012 DICEMBRE 244, N. SOMMARIO CARI ACCADEMICI... I NOSTRI CONVEGNI 3 La buona cucina 16 Puglia: terra di dieta (Giovanni Ballarini) mediterranea (Antonio Giorgino) FOCUS L’ACCADEMIA ITALIANA DELLA CUCINA 18 Un errore che ha portato È STATA FONDATA NEL 1953 DA ORIO VERGANI fortuna 4 Le carni “da dimenticare” E DA LUIGI BERTETT, DINO BUZZATI TRAVERSO, (Lucio Piombi) CESARE CHIODI, GIANNINO CITTERIO, ERNESTO DONÀ (Paolo Petroni) DALLE ROSE, MICHELE GUIDO FRANCI, GIANNI MAZZOCCHI BASTONI, ARNOLDO MONDADORI, ATTILIO NAVA, 19 La gastronomia nella pittura ARTURO ORVIETO, SEVERINO PAGANI, ALDO PASSANTE, GIAN LUIGI PONTI, GIÒ PONTI, DINO VILLANI, (Mario de Simone) EDOARDO VISCONTI DI MODRONE, CONSULTA ACCADEMICA CON MASSIMO ALBERINI E VINCENZO BUONASSISI. 20 Legumi e bontà dell’orto (Maria Cristina Carbonelli 5 Consulta d’autunno di Letino) (Francesco Ricciardi) 24 Le mille virtù dell’ortica SICUREZZA & QUALITÀ CULTURA & RICERCA (Tito Trombacco) 29 Preferiamo i nostri agrumi 9 Una
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View Menu As A
A n t i p a s t i Appetizers Antipasto Mozzarella Caprese Chef’s selection of cured meats, cheeses Fresh mozzarella and ripe tomatoes dressed and marinated vegetables…15 with balsamic glaze and fresh basil…11 Calamari Stuffed Mushrooms Sautéed with olive oil, garlic, lemon and crushed red pepper, Jumbo mushroom caps with our sausage stuffing, baked OR breaded and fried and served with cherry pepper sauce…16 with mozzarella cheese in a sherry wine sauce…15 Bruschetta Fiocchi Toasted bread rounds topped with our marinated diced Pasta purses filled with a blend of four cheeses and pear, served fresh tomatoes…9 With melted fresh mozzarella…11 with a prosciutto, basil and rosemary butter sauce…13 Mussels – Marinara, Fra Diavolo or Bianco Mozzarella Marinara Black mussels sautéed with your choice of sauce…14 Breaded and fried, served with marinara sauce…10 Clams Marechiaro Clams Italiano Our famous baby clams sautéed in garlic, fresh basil Middle neck clams on the half shell broiled with bacon, fennel, and white wine with a touch of marinara…15 shallots, lemon butter and breadcrumbs…half dozen 9 /dozen 13 Appetizer Platter Mozzarella Caprese, Bruschetta, Fried Calamari and Clams Marechiara serves 2-4…$26, serves 4-6…$44 P a s t a & C a s s e r o l e s Pasta and Casseroles include your choice of our house salad, Caesar salad ($2) or homemade soup of the day. Spaghetti, Penne, Linguine or Angel Hair with choice of house-made sauce…..16 Marinara, Tomato, Bolognese, Fra Diavolo or Garlic & Oil Add Meatballs or Sausage…3 Fettuccine Alfredo…..18
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I Nostri Primi Piatti I Nostri Risotti
I NOSTRI PRIMI PIATTI I NOSTRI RISOTTI Risotto con Zucchine e pistilli di Zafferano al naturale Risotto con asparagi mantecato con Raspadura lodigiana Risotto con carciofi stufati, salsiccia e zafferano Risotto con radicchio di Treviso e scamorza leggermente affumicata Risotto con ragu d’anatra e piccole verdure Risotto con fiori di zucca Risotto con vellutata di zucca e pepe rosa Risotto con vellutata di zucca e polpa di granchio reale profumata al timo Risotto con fantasia di ortaggi profumato al basilico Risotto con funghi Porcini Risotto con spinacini novelli e provola dolce Risotto con salmone affumicato e germogli di valeriana Risotto con funghi e salsiccia Risotto con scampi ed asparagi in crema di scampi Risotto con gamberi e zucchine Risotto al nero di seppia con ragu di seppie Risotto allo champagne e rosmarino Risotto alla mousse di peperone dolce e gamberi o taleggio Risotto con capesante e zucchine Risotto ai frutti di mare LE NOSTRE PASTE RIPIENE Crespelle con funghi Porcini Crespelle con radicchio e ricotta stagionata Crespelle con taleggio e bronoise di zucchine Crespelle con prosciutto e formaggio Crespelle con carciofi Crespelle con ricotta e gorgonzola Ravioli con radicchio e speck Ravioli agli asparagi Ravioli al branzino in guazzetti di cozze Ravioli d’oca con burro versato piccole verdure e grana padano Ravioli di zucca Tortellone al formaggio e noci Ravioloni al nero di seppie ripieni al salmone in sugo di salmone e maggiorana Lasagnette con funghi Porcini Lasagnette con ragu leggero Lasagnette con asparagi e Raspadura
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Premium Open Bar Butler Served Hors D' Oeuvres Fresh Sliced Fruit
Guests Are Greeted by a Seasonal Opulent Floral Arrangement And the Music of our Elegant Grand Piano Premium Open Bar Including Spirits, Wine, Champagne, Domestic and Imported Beer, Frozen Drinks, Fruit Juices and Assorted Sodas Butler Served Hors D' Oeuvres An Exquisite Selection of Delectable, Handmade Hors D' Oeuvres Passed Butler Style on Silver Platters Grilled Lemon-Grass Beef Sate', Spinach and Feta Pie Triangles, Baked Clam Oreganata, Grilled Chicken Teriyaki on a Skewer, Champagne Shrimp Shooter, Coconut Crusted Shrimp with Orange Chili Dipping Sauce, Asparagus Spears Wrapped with Smoked Salmon, Hot Dogs en Croute, Baked Stuffed Mushroom Cap with Crabmeat, Melon Wrapped in Prosciutto, Bruschetta made from Fresh Mozzarella, Tomato, Fresh Basil, Onion, Imported Olive Oil Served on Garlic Crostini, Baby Lamb Chops with Mint Jelly, Mediterranean Style Filet Mignon Skewers, Gravlax with Philadelphia Cream Cheese Served on a Mini Bagel Fresh Sliced Fruit Platter Exotic and Local Fresh Sliced Fruit Platters Including Watermelon, Golden Hawaiian Pineapple, Cantaloupe, Honeydew, Florida Oranges, Strawberries, An Array of Grapes and Berries Accented with an Elegant Hand Carved Watermelon Sculpture Cold Antipasto Imported Prosciutto di Parma, Sopressata, Mortadella, and Genoa Salami, Homemade Fresh Mozzarella Stuffed with Prosciutto, Roasted Red Peppers, Infused Oils and Fresh Basil Imported Italian Mixed Giardiniera, An Array of Marinated Green and Black Olives with Artichoke Salad 1 Tuscan Salad Display Tortellini Salad Tortellini, Broccoli,
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Penne Alla Vodka SERVES-4-6
Penne alla Vodka SERVES-4-6 INGREDIENTS 1 tablespoon extra-virgin olive oi (Cervasi Recommended) 1 tablespoon butter 3 cloves minced garlic 2 shallots chopped 3 ounces of chopped Pancetta (optional) 1/8 teaspoon (or more) crushed red-pepper flakes salt and pepper 1- 32 oz can crushed tomatoes San Marzano recom- mended 1 cup good vodka 1/2 cup heavy cream (more if you like a creamier sauce) Fresh grated Parmigiano Reggiano for serving (Cervasi recommended) Chopped basil if desired ! lb of penne pasta (Cervasi Recommended) LAUREN’S Tips • Great on Penne, or over ravioli, gnoochi, Cannelloni or Manicotti. • Serve with a salad and crusty bread for an easy dinner party. • Also good with a few grilled shrimp on top. METHOD • Make the sauce a few days ahead and reheat while pasta boils. • Vodka cream sauce also freezes well if you don’t add the cream Heat a large skillet over moderate heat. until you reheat it. • You can reheat directly from the freezer; just warm gently over low Add oil, butter and shallots. Gently sauté shallots for 3 to 5 heat in a saucepan. Or you can thaw overnight in the fridge for minutes until onions are tender. quicker reheating. Add garlic, chili akes and pancetta if using. Sauté for a few more minutes. While sauce simmers, cook pasta in liberally salted boiling water until cooked to al dente (still a bite). Add vodka to the pan. Simmer to reduce vodka by half, this will take 2 or 3 minutes. Stir cream into sauce. When sauce returns to a bubble, remove it from heat.
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