Pasta With Pancetta, Mushrooms And Spring Peas
8oz fresh pasta such as fettucini
6oz mixed mushrooms( such as crimini,shitake, oyster) sliced
4 oz pancetta, diced
3 each garlic cloves thinly sliced
1 teaspoon fresh rosemary, chopped
½ tablespoon fresh basil, thinly sliced
½ cup porcini mushroom stock(recipe follows)
4oz spring peas, shelled
1/2cup white wine
1.5oz olive oil
2oz unsalted butter, cubed
Kosher salt, to taste
Fresh cracked black pepper to taste
Parmigiano Reggiano cheese for grating
2oz dry porcini mushrooms
1cup hot water
Soak the mushrooms in the hot water for approximately 10 minutes, strain off the mushroom solids and reserve the liquid for use in the dish.
For The Pasta Dish
Heat the olive oil in a large saute pan until hot but not smoking, add the pancetta and stir until crisp and browned. Remove the pancetta with a slotted spoon and pour off half of the fat. Return the pan to the heat add the mushrooms and let them brown in the pan, add the garlic and cook with the mushrooms until fragrant, add the rosemary and deglaze with the white wine cook the wine until almost dry and add the porcini stock.
Cook the pasta .in boiling salted water for approximately 4 minutes, drain and add to the saute pan when the liquid in the pan is reduced roughly by half, add the peas, basil, butter. Toss together until the butter is melted and there is a sauce like consistency. Season with salt and cracked pepper. Serve with parmigiano grated on top.
Risotto Verde With Cripy Proscuitto
1.5 oz olive oil
14oz arborio rice
1 medium yellow onion finely minced
1cup white wine
32oz chicken or vegetable stock hot plus 4oz cold stock set aside
4 ozspring peas
4oz leeks, white parts thinly sliced
4oz asparagus, sliced thinly on the bias
2Tblsp unsalted butter
3and ½ oz grated parmesan cheese
3 oz proscuiito ham cooked until crispy
1oz of pea tendrils or miro arugula
In a large sauce pot heat the olive oil and add the onion, cook the onion until translucent but not browned, next add the rice and lightly cook until fragrant,add the wine and simmer the rice until the wine is absorbed. Begin adding the stock just enough to cover the rice, stirring until each addition of stock is absorbed.
In a saute pan add 1 oz of olive oil and saute the leeks over medium heat until they are soft add the peas and asparagus, toss to combine and remove from heat to cool.
Place the spinach and reserved cold stock in to the cup of a blender and puree until perfectly smooth.
After the last addition of stock to the rice add the spinach puree, the butter and the cheese, stir together over the heat until the rice is creamy and blended. Stir in remaining vegetables, check for proper levels of seasoning. Serve in bowls with 1oz of the prosciutto on top, garnish with pea tendrils or micro arugula.
EVO Scottsdale is located in Old Town Scottsdale and is open daily for dinner from 4 pm - 2 am. Dinner is served until 1:30 am and happy hour runs from 4-7 pm everyday.
EVO is both upscale and comfortable; ideal for Sunday supper with the entire family or romantic dinner with the one you love. With recipes true to the Central and Northern regions of Italy, including Risotto, Alfredo, Ragu and Carbonara, EVO strives to perfect a balance of simple yet robust flavors, using only the highest quality ingredients available for the season.
4175 N Goldwater Boulevard, Scottsdale, AZ