Nothing strikes FEAR into my heart like generic Italian pasta sauce terms.
They tend to mean anything BUT what the actual sauce was intended to be
e.g. Cacciatore, Alfredo, Marinara ….
and of course the dreaded
In the hotel kitchens of my youth, “Primavera” typically meant some overcooked pasta
tossed with a few ill-sized florets of broccoli, some crinkle-cut carrots,
sautéed onions and garlic and a giant pinch of whatever comes in that “Italian Seasoning” container.
-Drizzle that with some of that delicious butter-ish substance that comes in a one gallon jug,
slather that into a hot bowl, bury it in shaker-can parmesan,
-and call it that night’s special.
Sounds TERRIFYING doesn’t it?
Thank god I merely worked “Garde Manger” back then,
and don’t have such crimes weighing heavily on my conscience.
Primavera means Spring.
And pasta should taste as such.
Casarecce, with fresh sweet corn, snap peas, pancetta, sage, parsley and mint.
As it should be.
Fusilli, alla Bolognese
Bucatini, with a toasted walnut and porcini powder compound butter.