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04/16/08 |
                          
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Raspberry Mustard Fusilli Yields a nice lunch for two 1 t. extra virgin olive oil 4 ea. cloves of garlic, minced 2 c. fresh or IQF raspberries 1/2 c. merlot or syrah 2 t. brown or dijon mustard 1 1/2 c. fusilli, dry salt & pepper to taste
Get some water going for the fusilli. By the time the water boils and the pasta is cooked, your sauce should be ready. It's lunch, so it's gotta be quick, right? In a pan over medium to medium-high heat, sauté the garlic in the olive oil. Before the garlic has a chance to brown, add in the raspberries. (Your pasta should be in the water and cooking at this point) Continue to sauté until the berries start to break apart, then deglaze with the wine. Add in the mustard, decrease the heat to medium-low and reduce by about 25 to 50 percent. Adjust your seasoning with the salt and pepper. Drain your by-now cooked pasta, add it to your sauce, give 'er a toss and serve with a nice salad and some garlic bread. Find a nice crisp chianti to accompany the earthy delights on the table.
Note from GG: I actually got to make this for my mom for lunch on her 60th birthday. I was scrambling around the kitchen, trying to find SOMEthing to cook a surprise meal with (all she had were starches), and I remembered her bounty of berries in the garage freezer. Red wine + berries + mustard = good sauce any day of the week. So there we are! If you want to make it a bit spicier, just sub the black pepper for red pepper flakes (which is more Italian, anyway), or you could also use a mixed mustard like a horseradish mustard or something. They won't change the flavours too much. This might be my own personal crusade, but I would really recommend against using a whole-grain pasta or one of the flavoured ones (like spinach or sundried tomato). Number one, they're kinda gimmicky and number two, they usually taste like butt.
This site was last updated 12/20/06 |
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