Food

Insalata di Pasta

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GUNAS New York

A Vegetable Pasta Recipe with Denis Dello Stritto

 

This pasta dish is delectable, healthy, and easy, making it the perfect gourmet recipe for your family, dinner guests, or even a romantic dinner for two.

 

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. As Head Chef of Culina, Modern Italian at Four Seasons Hotel Los Angeles at Beverly Hills, he puts that passion and respect for tradition into every dish on the menu.

“Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” – Denis

And now you can give the essence of this beautiful Italian dish with his easy to follow recipe.

 

Ingredients

20 oz Angel hair

¼ cup Prosecco

6 oz Carrots

6oz Pepper yellow

6 oz Pepper red

3 oz Radicchio

5 oz English peas

4 oz Cherry tomato

4 oz Mint

3 oz Parsley

2 oz Basil

1 tbsp Lemon juice

Salt & Pepper

Extra Virgin olive oil (EVOO)

*Chef’s recommended brand is Una Vita Olive Oil

 

Directions

  1. Wash and cut all vegetables julienne style, very thin.
  1. Marinate with prosecco for 15 /20 minutes at room temperature.
  1. Begin cooking the pasta.
  1. Fix the flavor and let the flavors emulsify with a 1 oz ladle of hot water from the pasta.

     Note: be sure to not make the top runny.

  1. When the pasta is done, drain the water and drop it into the mixing bowl along with all of the veggies.
  1. Season with fresh EVOO and add some fresh mint.

 

To Serve

Serve the pasta at room temperature for lovely texture and nice flavor.

 

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Denis Dello Stritto is the Chef at Culina at the Four Seasons Hotel Los Angeles at Beverly Hills. He was born in Caiazzo, Italy where its claim to fame is its abundance of olives. Nearly everyone is engaged in food production in Caiazzo including three generations of his own family. Stritto has worked in hotels all over Europe, Brazil, and the U.S. Stritto’s dream is for a restaurant where people don’t even need to see the menu. “Instead they just feel a connection.”

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