Bucatini's twin
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
Ingredients
  • 8 tablespoon unsalted butter
  • 2 teaspoon capers
  • 2 1/2 teaspoon chopped garlic
  • 2 teaspoon lemon juice
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chopped fresh parsley
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon tabasco
  • 3 ounce fresh button mushrooms
  • 2 tablespoon lemon juice
  • 1/2 cup demiglace (from knorr mix)
  • 1/4 cup white wine
  • 2 fresh egg yolks
  • 4 italian plum tomatoes, chopped large
  • 4 artichoke hearts, quartered
  • 8 ounce perciatelli pasta, cooked
  • 1/2 julienned red bell pepper
  • 10 to 12 blanched snow pea pods
  • 1/4 cup romano cheese
  • parsley for garnish
Directions
  1. Step 1: In a saute pan, melt 4 tablespoons butter. Add 2 teaspoons capers, 1/2 teaspoon chopped garlic, 2 teaspoons lemon juice, 1/2 teaspoon dried rosemary, 1/2 teaspoon dried oregano, 1/2 teaspoon chopped fresh parsley, 1/2 teaspoon black pepper and 1/2 teaspoon Tabasco.
  2. Step 2: Add 3 ounces fresh button mushrooms and saute briefly. Add 2 teaspoons chopped garlic, 2 tablespoons lemon juice, 1/2 cup demiglace and 1/4 cup white wine. Cook until volume is reduced by one-third.
  3. Step 3: Whip in 4 more tablespoons of butter and remove from heat. Stir in 2 egg yolks. Add 4 chopped plum tomatoes, 4 quartered artichoke hearts and 8 ounces cooked perciatelli pasta. Stir together.
  4. Step 4: Garnish with 1/2 a julienned red bell pepper, 10 to 12 blanched snow pea pods, 1/4 cup grated Romano cheese and fresh parsley.