Luca's Chophouse's Pasta Pranvera - FOX 35 News Orlando

Luca's Chophouse's Pasta Pranvera

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Get this recipe courtesy of chef Aaron Montgomery from Luca's Chophouse in Rochester. Learn more by logging on to www.lucaschophouse.com.

Ingredients:
1 oz diced leeks
2 spears sliced asparagus
1 oz diced roasted red pepper
1 oz diced shallots
1 oz baby spinach
1/4 cup diced zuchinni
1/4 cup yellow squash
1 oz toasted almonds
1 oz dried cranberry
pinch of crushed red pepper
4 vegetable broth
1 oz white wine
teaspoon chopped fresh ginger
1 clove minced fresh garlic
6 oz cooked linguini
1 tbsp unsalted butter
salt and pepper to taste

For starters this dish is designed for the vegetable lover. All vegetables can be substituted without comprimising the dish itself. Generally what is in season is used to maintain freshness

Start by sweating the shallots and leeks together with the garlic and ginger. Pay close mind to how fast things are cooking because fresh vegetables can scorch really quickly. In my restaurant I like to keep all the vegetables slightly al dente (firm). When you are satisfied with the vegetables add your white wine and reduce the amount of liquid by half to fortify the flavor of the wine. Next add your vegetable broth. Wemake our broth from scratch but there are very good products out there which can be bought at almost every grocery.

Let the broth come to a slight boil not too long as to avoid over cooking your vegetables. Next add the butter and let the broth thicken slightly. Here in our restaurant we keep it slightly in the brothier side. Once again it can be adjusted either by a roux or cornstarch slurry strictly a personal preferance. Toss the broth with the cooked pasta which should be reheated in a seperate pot of boiling water. Give the pasta a nice spin in the now finished vegetable broth and plate. The cranberry and almonds are garnished atop of the finished plated product along with the crushed red pepper.

ENJOY!!!

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