The other day I told Andrew I wanted to cook “Pasta Primavera” for dinner. He was a little leery and asked if the recipe didn’t call for heavy cream. I had to admit that the original dish, when I first tasted it at the old Le Cirque, where it was invented in 1974, I seemed to recall swimming in cream sauce. But right after he left for work, there was Mario Batali, who recently lost something like 20 lbs., preparing a Pasta Primavera with no cream whatsoever—just a reasonable amount of heart-healthy olive oil. It's from Mario's new and ninth cookbook "Molto Gusto:Easy Italian Cooking". And this recipe sure fits that bill.
Pottoka - A terrific little French restaurant with cuisine inspired by the Basque country, in Paris.
23 hours ago