 | |
| Course | Pasta |
|---|---|
| Place of origin | [1] |
| Region or state | Yarmouth County, Nova Scotia |
| Main ingredients | Pasta, vegetables, soffritto (garlic, carrot, celery, olive oil) |
Pasta primavera ("spring Pasta" in Italian) is an American dish that consists of pasta in a cream sauce and fresh vegetables, invented in the 1970s. [2] [3]
In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Roberts Island, Nova Scotia. [1] [4] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different. [1] Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City. [1]
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special, before it was made famous through a 1977 article in the The New York Times by Craig Claiborne and Pierre Franey, which included a recipe for the dish. [5] [6] [7]
The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Maccioni and Jean Vergnes (then executive chef at Le Cirque) a similar dish, which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it, while the maitre at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC-TV before his dish was requested to be cooked by other culinary practitioners. [5] [6] [8] Maccioni states that Vergnes and his subsequent French chefs refused to allow pasta to be served at Le Cirque, so the many requests for the dish had to be satisfied with a pot set up in a hallway to cook pasta, and plates were finished in the dining room by wait staff away from the chefs' watchful eyes. [5] [7]
The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as "by far, the most talked-about dish in Manhattan", is widely recognized as one of the signature developments of American cuisine in the 1970s. [5] [3]
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, sometimes known colloquially as "angel hair pasta", while Vermicelli refers to intermediate widths, varying between the United States and Italy.
Carbonara is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.
Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France.
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Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography. Over the course of his career, he made many contributions to gastronomy and food writing in the United States.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
Spaghetti and meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs.
Pierre Franey was a French chef, best known for his televised cooking shows and his "60 Minute Gourmet" column in The New York Times.
Steak Diane is a dish of pan-fried beefsteak with a sauce made from the seasoned pan juices. It was originally cooked tableside and sometimes flambéed. It was most likely invented in London in the 1930s. From the 1940s through the 1960s it was a standard dish in "Continental cuisine", and is now considered retro.
Le Cirque was a French restaurant that has had several locations throughout the New York City borough of Manhattan for more than forty years. It is currently closed, with its future status unknown.
Chicken riggies or Utica riggies is an Italian-American pasta dish native to the Utica-Rome area of New York State. Although many variations exist, it is a pasta-based dish typically consisting of chicken, rigatoni, and hot or sweet peppers in a spicy cream and tomato sauce. Many of the chefs from the Utica area seem to have a claim to the dish, yet there seems to be no clear idea who was the originator.
Sirio Maccioni was an Italian restaurateur and author known for opening Le Cirque.
Roberts Island is a community located in the Yarmouth Municipal District of Yarmouth County in Nova Scotia, Canada.
Spaghetti alle vongole is a dish that is very popular throughout Italy, especially in Campania.
Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit.
Carlo Camillo Amato Chiaramonte Bordonaro, more commonly known as Baron Carlo Amato, was an Italian-born aristocrat and businessman who lived in both Canada and the United States.
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time and skill to prepare correctly, many contemporary recipes use simpler cream based sauces.
Pasta primavera origin.
