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Q). Dear
Mr. Pisto, I was recently in the
hospital for nine days with my daughter who had surgery. I caught the
end of one of your segments. I had never seen your show before, but
loved it. You were making artichoke stew. I love anything with lots of
vegetables, especially with artichokes. Where can I get that recipe?
Thank you. Deena Knight,
Via e-mail
A). I hope
your daughter is doing well, God bless her. This is a springtime recipe
utilizing all of the season's fresh new vegetables. My mom would make it
as soon as all of the right stuff would appear - either in the market or
in the back yard - (where the fava beans grow). |
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Artichoke Stew
Recipe: 6 garlic cloves, 1 diced
yellow onion. Add small peeled artichokes (1 dozen), 3 peeled spring
carrots, 8 asparagus (cut into 1" pieces), 2 cups shelled fresh fava
beans, 1 cup peas (frozen is okay), 1/2 cup chopped basil, 1/2 cup
Italian Parsley, 4 small new red potatoes cut in half, salt and pepper.
Sauté everything in olive oil for about 10 minutes on medium then add
one-half to three quarters of a cup of water (the vegetables will
produce a lot of their own water). Lower the heat to medium-low and
cover with the lid ajar. Stir every once in a while and it should be
done in 20 to 30 minutes. Serve as a main dish with some of your best
extra-virgin olive oil sprinkled on top and watch out! |
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Q). Dear
Chef Pisto, I heard about some low-carb
pasta that is now available. Have you heard of it and where can I get
some? Lou P.,
Via e-mail
A). Low-carb
pasta - only 10 grams per serving. Happy days are here again!
Boy, oh boy, is this great news. I've
found low-carb pasta from Italy. At $4.90 a box it's a bit pricey but,
as an old friend would say, "Life's too short to leave it all to the
kids - spend it on yourself!" All of my restaurants will soon be serving
it and it will be available at my office (786 Wave St.). Also, due to
increasing demand, I will be selling cans of Monterey's sardines with my
pasta and sardines recipe attached.
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