If I can cook it, you can cook it And I'll travel the world to bring it back home to you.

A Quick and Easy Weeknight recipe: Orecchiette with a Veal, Caper and White Wine Sauce.

There are plenty of people I’d love to spend time cooking with: My heroes like Tyler Florence, who seems to make everything I like. Ina Garten, who makes everything look so effortless.  Thomas Keller who makes everything look well, so, complicated.  But I’d have to say that Grace Parisi is near the top of my list.   And this fantastic recipe is a reason why all by itself. 

Grace Parisi may not be a household name but she should be. Grace is the Senior Recipe Developer at Food and Wine magazine. I find that title a little off-putting since the woman is one of the most inventive cooks I’ve ever heard of.  She doesn’t just develop recipes, she invents and re-invents everything from condiments to desserts.  I think her genius lies in moving the envelope enough to make something quite different without scaring a home cook off by making it difficult to imagine or cook.  Grace tweeks flavors and ingredients, making new combinations that just plain work.
        I’m not alone in thinking Grace’s latest Pasta creation is off the charts.  Food and Wine developed 10 new pasta recipes then called in 3 prominent chefs whose restaurants take their cues from Italian food. In came Marc Vetri of Philadelphia’s Vetri and Osteria, Scott Conant of Scarpetta in New York and Miami and Michael Schlow of Boston’s Via Matta and Radius.   They chose Grace’s recipe for Orecchiette with Veal, Caper and White Wine sauce as the best of the best.  It takes maybe 40 minutes from start to finish and will introduce your taste buds to a sauce so heavenly, it’s a real lick-the- spoon-er.  Here is the recipe:

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