Summer Pasta Plates from Grand Geneva’s Italian Restaurant

15 Aug, 2017

Grand Geneva Executive Chef Jason Poole crafted this delicious summer pasta dish using ingredients from the resort’s garden. You cannot beat cooking with fresh garden herbs, made tasty from the summer heat.

And if it’s too hot in the kitchen, dine with us at Ristorante Brissago, where you’ll find all sorts of tasty Italian cuisine.

Grilled Octopus and Bucatini Pasta with Garden Herbs, Pistachio, Olive, and Garlic Aioli

Recipe for 5 people

Ingredients:

1 pound of cleaned Baby Octopus or you can use Shrimp
1 pound Bucatini Pasta or Spaghetti – Chef recommends Bucatini because the little tubes help absorb all the sauce
1 handful of herbs – I used chives, parsley, and mint
1/4 cup shaved Garlic
2 each shaved Shallots
1/4 cup sliced Green Olives
1 tablespoon of Sicilian Pistachios
1 Lemon, juiced and zested
3 ounce Extra Virgin Olive Oil
3 Egg Yolks
Salt
Crushed Red Pepper

Method:

  1. Cover baby octopus with white wine and water equal parts of each.
  2. Cool and slice tentacles from body.
  3. Cook bucatini pasta in salted and boiling water till al dente.
  4. In a sauté pan add olive oil and begin to sweat garlic and shallots, when tender add lemon zest, red pepper, and pistachio. Toast nuts then add wine and lemon juice and reduce by half.
  5. While this is reducing, grill octopus until lightly charred.
  6. Once reduced, add the pasta and octopus.
  7. Toss all together and add egg yolks, be sure to remove from heat to not scramble the eggs.
  8. Lastly add fresh whole leaves of herbs and season.

“This is a quick and light dish that can easily be prepared and has all the ingredients composed together as one,” said Chef Poole. “I was inspired to make this dish looking at my garden and wondering what would be good with all these herbs.”

 

 

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