Tuesday, August 14, 2012
Bite with Belkys: Paccheri Pasta from Ni. Do. Caffe and Mozzarella Bar
There's a new hot spot in town, and the chef there is showing us how to make his most popular dish. It's a quick and hearty Italian meal good for the entire family to enjoy. Let's grab A Bite with Belkys.
The Chef and Owner: Luca Taretto
The Restaurant: Ni. Do. Caffe and Mozzarella Bar
The Dish: Paccheri Pasta
1 lb. of Italian sausage
1 package of paccheri pasta
2 Tbs of extra virgin olive oil
1 garlic clove
1/2 red onion, diced small
1 stalk of celery
1/2 a carrot, diced in small cubes
salt, to taste
pepper, to taste
1/2 glass of merlot wine
1 large Idaho potato, diced in small cubes
2 Tbs of vegetable broth
2 Tbs of butter
1 cup of provolone cheese, sliced
Method of Preparation:
-Begin by peeling and breaking up Italian sausage. Then, start cooking the paccheri pasta in boiling salted water for about 12-14 minutes.
-In a hot pan, drizzle some extra virgin olive oil and flavor it with a garlic clove. When the garlic turns golden-brown, remove it. Then, sauté diced red onion, celery and carrots. Season the mixed vegetables with salt and pepper.
-Now, add the sausage. When cooking the sausage, try to keep it all separated.
-After, pour in a splash of red wine and let it reduce. At the restaurant, they like to use merlot.
-Next, add diced potato and vegetable broth and cook it for another five to six minutes. Now, add butter to thicken up the sauce.
-Lastly, toss the sauce with the pasta and add some provolone cheese.
Simply serve the pasta and top it with a sprinkle of parmesan cheese. You can garnish the dish with chopped parsley and a sprig of rosemary.
Serving Suggestion: Chianti Classico
Take a printed copy of the recipe to the restaurant for a complimentary dessert. (Valid one month from the air date.)
FOR MORE INFORMATION:
Ni. Do. Caffe and Mozzarella Bar
7295 Biscayne Blvd.
Miami, FL 33138