Spaghettini fit for a (future) Queen

12 Jul

“My spies saw Kate, 29, who will marry Prince William next month, tucking into a dish of spaghetti at Riccardos on Londons Fulham Road with her sister and chief bridesmaid Pippa. They told me: Kate was having a great time. She giggled with Pippa all night.” Mirror UK

Pasta on the Riccardos’ menu includes their Spaghettini alla Checca. (Though slim Kate doesn’t appear to eat much at all, and less likely to resort to ordering off a menu when chef could send over a special offering other than linguine with fresh clams, white wine, garlic, parsley, cherry tomatoes and chili.)

Long strands of pasta with sundried tomatoes, garlic and olive oil (£7.95). Although checca is an uncooked tomato sauce, we wonder what roasted tomatoes would taste like mixed in with summer fresh ones.

The trick here is use olive oil infused with garlic. Lots of it.

SPAGHETTINI ALLA CHECCA
Recipe courtesy Giada De Laurentiis
8 ounces spaghettini or angel hair pasta
4 scallions (white and pale green parts only), coarsely chopped
3 garlic cloves, crushed
1 (12-ounce container) cherry tomatoes, halved
1 (1-ounce) piece Parmesan, coarsely chopped
8 to 10 fresh basil leaves
Salt and freshly ground black pepper, red pepper flakes
3 tablespoons olive oil
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Salt and freshly ground black pepper

Cook the pasta in a large pot of boiling salted water until al dente, stirring often, about 8 minutes.

Meanwhile, combine the next 7 ingredients in a food processor.

Pulse just until the tomatoes are coarsely chopped (do not puree).

Drain the pasta, reserving some of the pasta water. Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl. Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry.

Cover bowl with plate and allow to stand for 2 minutes so cheese melts. Serve immediately.

________________________________
Apparently, a former chef from the Old Boot Inn says “her favorite [dishes] are the pate on toasted brioche or the roast figs on parma ham with spicy apple chutney, followed by the tiger prawn and wild mushroom linguine,” he adds. “And for the [dessert], her favorite is sticky toffee pudding.”

We snooped on the Old Boot Inn’s website and photos are splendid. The Duck liver and cognac terrine with toasted brioche £6.95 looks lovely.

But the tiger prawn and wild mushroom linguine looks gorgeous.

Roasted mushrooms with shrimp and what appears to be edamame, parsley, shaved parmesan and a light cream sauce.
we may try this for the sauce
2 tbsp butter
1/2 cup onion, finely chopped
2 garlic cloves, minced
1 1/2 cups mushrooms, sliced, tossed in olive oil and roasted
1 cup dry white wine
1 cup grated parmesan cheese

Melt the butter over medium heat in a large skillet and cooked the onion, garlic, for about five minutes.
Add wine, prawns and mushrooms and simmer for a couple minutes. To finish the sauce, remove it from the heat and stirred in the parmesan. Pour over noodles and toss to coat.

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