Wednesday, May 11, 2011
Spring is a great season for eating.
Just as flowers begin to blossom on our neighborhood trees, beautiful produce comes out of hibernation at the market.
Migrating away from the heaviness that winter's stews and soups leave in our stomachs, by Spring we are ready for something lighter. Though Spring cuisine is not quite as light as Summer fare, it is a breath of fresh air after Winter's gluttony. It is the intermediate season, providing us with food that is equally rich and sustanent as it is fresh and delicate.
Here's a recent recipe inspired by a beautiful Spring day...
Linguini with Peas & Proscuitto
yield: 4-5 servings 1
1 lb linguine
2 tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
1 cup frozen green peas
4 oz proscuitto, sliced into 1-inch strips
3/4 cup heavy cream
2 egg yolks
1 tsp lemon zest
salt & pepper, to taste
Bring a large pot of water to a rolling boil. Season generously with salt. Blanch the peas for 1-2 minutes, until bright green. Remove from water, and set aside. In the same water, cook the linguine to "al dente,"according to manufacturer's instructions. Reserve 1/2 cup of pasta water for sauce.
Place olive oil into a large pan over medium heat. Sweat the onions and garlic, until translucent, 5 minutes.
Add the blanched peas and proscuitto to the pan. Deglaze the pan with heavy cream and reserved pasta water. Simmer sauce for another 2 minutes.
Add pasta to the sauce. Lower heat, and stir in the egg yolks. Continue to stir until sauce thickens, 1 minute. Stir in the lemon zest, and season with salt and pepper (you should season to taste, but my tastebuds happened to tell me that this dish likes a lot of pepper).