31 Mar Spaghettoni di ortica al ragout di langoustine
Weekend Special: April 1-3 2016
Inspiration“Nature’s first green is gold,” said prophetic American poet Robert Frost, evoking the auroral ambiance of springtide–now upon us, awakening and capering across the city of Chicago.
And the stinging nettle can be considered a harbinger of this majestic time. Among its many wonders, this herbaceous plant is perhaps one of the healthiest foods. No stranger to laudable, vernal chefs of Italy who commonly utilize it to create pasta dough with a very enhanced flavor. (Also no stranger to those gastronomic expatriates currently regaling the Gold Coast with their divine cuisine, namely, Chef Luisa Silvia.)
This weekend Chef Silvia will be offering the traditional springtime recipe Spaghettoni di ortica al ragout di langoustine.
Spaghettoni composed of stinging nettle purée, organic eggs, and durum flour is tossed with spring onions, grape tomatoes, basil, white wine, Parmigiano, and steamed langoustines that have been previously marinated with a julienne of white celery hearts.