Restaurant (Re)creation: SPQR's Gemelli with Green Spring Vegetables, Black Pepper + Ricotta Salata

My husband and I recently had date night at SPQR and I had the most divine dish.  It was a Gemelli pasta with green spring vegetables, mascarpone, black pepper and ricotta salata.  It was fresh and light, yet creamy and totally satisfying.  We both agreed that I ordered the best dish and I promptly devoured it.  Two days later, I decided to try it in my own kitchen.  My neighborhood Whole Foods was fresh out of mascarpone, so I used whole milk ricotta instead.  Otherwise, I tried to stick pretty true to SPQR's preparation.  This meal can be cooked in mere minutes and looks like it came straight from a Michelin star restaurant.  That sounds like a winning combination to me.  Hope you agree!

Serves 4-6

Ingredients:

• 16 oz. Gemelli pasta
• 1/2 lb. English peas, shelled
• 1/4 lb. snow peas, sliced diagonally
• 8-10 stalks of asparagus, sliced diagonally
• 1/2 cup whole milk ricotta (or mascarpone)
• 3-4 tbsp. extra virgin olive oil
• Kosher salt
• freshly ground black pepper
• grated ricotta salata, for finishing

Directions:

-Bring a large pot of salted water to boil.

-Shell the peas, and diagonally slice the snow peas and asparagus in 1/2 inch pieces.

-Add the Gemelli to the boiling water and cook for 2 minutes less than the package suggests.

-Add the peas and asparagus and cook the pasta and vegetables for an additional 2 minutes.

-Remove from heat, drain, and return to the cooking pot.

-Drizzle 3 tbsp. olive oil over the pasta and vegetables and season with salt and ample pepper.

-Scoop in 1/4 cup of ricotta and mix until well distributed.  

-Spoon the pasta onto plates and top with grated ricotta salata and freshly ground black pepper.

-Add a dollop or two of the remaining ricotta to the top of the pasta and enjoy immediately.

SPQR

1911 Fillmore St.

San Francisco, CA

(415) 771-7779

Recipe Creation: Spring Asparagus + Feta Frittata

I love that we are finally getting to enjoy the produce of spring.  Asparagus is one of those bright green veggies I associate with the the onset of this wonderful season.  This frittata is the perfect dish for Easter brunch or any lazy spring day.  It's actually just as delightful for dinner or as leftovers.  It's so easy, yet looks and tastes divine. Enjoy!

Serves 2-4

Ingredients:

• 2 tbsp. unsalted butter
• 1/3 cup minced shallots
• 1 pinch kosher salt
• 1 lb. asparagus, ends removed and sliced diagonally in 1-inch pieces
• 6 large eggs, beaten
• 3/4 cup crumbled feta

Directions:

-In a 10-inch ovenproof skillet, heat butter over medium heat.

-Add the shallots and cook, stirring occasionally, for 3 minutes.

-Add the asparagus, cover, and cook on medium-low for 3 minutes.

-Add a pinch of salt to the eggs and pour the eggs over the asparagus. 

-Cook for 5 minutes, or until set, and preheat the broiler.

-Sprinkle feta over the eggs and place in the oven for 5 minutes, or until cooked.

-Remove from heat and let cool on a platter.

-Slice and serve with a simple green salad.  

~Happy Easter~