TableCritic

The Chefs' Table Series TV Show

Cooking With Giuseppe Musto of Vincenzo’s Italian Deli: Fresh Bucatini Pasta in a Limoncello Sauce

Co-owner & chef of Vincenzo’s Italian Specialty Store & Deli, located at 29 Bryant Street in Dedham, MA., Giuseppe (Joe) Musto originally from Avellino, Italy prepared a frisee salad topped with sliced burrata cheese, dressed with EVOO, balsamic vinegar and fresh coarse pepper. He also demonstrated how to cook fresh bucatini pasta in a limoncello sauce!

Cooking With Giuseppe Musto of Vincenzo’s Italian Deli: Fresh Bucatini Pasta in a Limoncello Sauce

Co-host Joe Murphy and Giuseppe discuss what is burrata cheese and how it is made. Both dishes can be made easily at home; just prepare your mise en place in advance.

John-Paul Kaminga of Blanchard’s Wines & Spirits choose a moscato from northern Italy to pair with the fresh bucatini pasta in a limoncello sauce. The name of the wine is Pfeffer Moscato Colterenzio 2013 which features a subtle, floral aroma, white pepper scent and finishes dry, clean and crisp.

Steve LaCount, chef / owner of Chiara Bistro shows how to section citrus fruit and how important it is to have a sharp knife.

Margery Gann, registered dietician, and Care Management Director at Ethos in Jamaica Plain, discusses sodium, which is half of salt. The average person consumes about 2500 milligrams of sodium daily; however according to the Institute of Medicine’s recommendation of 1500 milligrams a day. She explains that males around 30 years old consume 4000 milligrams of sodium daily! How can we cut down on sodium? Margery Gann gives us some suggestions on this week’s nutritional tip.

Steve LaCount, chef / owner of Chiara Bistro shares another useful tip for the home cook: knife safety and how to properly cut root vegetables in a safe manner.

Joe Murphy and Carol O’Connor discuss what is the Chefs Table Foundation, its mission and how the Foundation hopes to help homeless U.S. Veterans and underprivileged young adults.

RECIPE for Pasta in a limoncello sauce

Ingredients:

1 pound of fresh pasta

1 cup of chicken broth

1 ounce of asparagus (cut into bite size pieces)

2 tablespoons of EVOO

2 tablespoons of butter

2 tablespoons of chopped onion

1 clove, peeled and finely diced

1 fresh lemon

1 cup of chicken broth

1 tablespoon of flour or cornstarch

2-3 ounces of limoncello

Italian parsley flat leaf sliced

salt and pepper

Method

sweat the onions and garlic until translucent in olive oil on medium heat

add some salt

pour in the limoncello – cook off the alcohol

add 1 cup of chicken broth

add the asparagus

stir, squeeze lemon and add flour to thicken sauce

add salt and pepper

cook the fresh pasta in boiled water

place sauce in large bowl and top fresh pasta

stir carefully and top with some lemon slices and chopped parsley

 

 

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