This week’s menu features a fantastic, fresh summer pasta with a side of garlic shrimp and a fluffy tiramisu dessert.
Good pasta is glorious. Thank goodness Marco Polo discovered it as he traversed between Italy and China! Well, not really… The story of Marco Polo discovering pasta in China was a myth promoted by the American food industry to drive the sale of pasta. In fact, pasta as a staple in Southern Europe dates back to Greek and Roman times. Where wheat could grow and where water flowed to power mills, pasta was made as a reliable local food that could be easily stored, shipped, and traded.
It is hard to call any pasta authentic as there are over 1,300 documented varieties in Italy alone! But traditional pasta shares a few commonalities – semolina flour derived from the endosperm of hard wheat, water, a drying process, and a particular shape. Semolina flour has unordered starch and gluten proteins that are activated by water when mixed and brought into alignment when rolled or pressed through a die. The best pasta is pushed through copper dies that cause the dough to slightly stick. This causes small ridges that cause the pasta to better carry sauce and flavors. Thus, the shape of each type of pasta has uniquely aligned starches and proteins that define its unique taste and properties.
This week, Curious Table serves you an Italian Summer Pasta that celebrates the fresh garden-based flavors of the season, along with lemon-garlic shrimp or Crimini mushrooms. Paired with classic chilled tiramisu, its a perfect dinner for a summer evening.
From our table to yours…
Eat well, be well!
This Week’s Meal Inspired By a Traditional Italian Pasta.
Personal Chef Weekly Dinner
06.1.20 – 06.4.20
poached in garlic, shallot,
olive oil, & Curious Herb,
tossed with lemon & parmesan
savory crimini mushrooms
Italian Summer Pasta
fusilli pasta tossed with
fresh basil, diced bell pepper,
zucchini, summer squash, arugula,
olive oil, garlic & grated parmesan;
topped with Castellara olives,
tomatoes, & parmesan crisps with
a lemon-champagne vinaigrette
rich mascarpone cream topped
with cocoa and on a base of
Next Week’s Meal:
Traditional Egyptian Koshari
a rice dish with grilled chicken
kebabs, homemade hummus,
crisp vegetables & fresh pita
*plant-based option: seitan kebabs