Italian Pasta Stampati with Rosemary Sauce
Eva wrote: "BBB?" she asks. "Would you be a dear and check on Vincenzo in the kitchen? You may be able to suggest a few recipes to him for the party. Tell him the only thing I insist upon is Cav's creation, 'Botticelli's Curls.' That's right, the pasta dish he created just for me."
Eva, I couldn't find the recipe for Botticelli's Curls, but I think Cav would have liked the following unique recipe:
Recipe for Italian Pasta Stampati with Rosemary Sauce adapted by BumbleBeeBoogie.
EQUIPMENT NEEDED:
Cookie press design stamp
Pasta maker, if available
Biscuit cutter
PASTA:
3 cups all-purpose flour
2 large eggs
Pinch of salt Water as needed
In a large bowl, mix together the flour, eggs, salt and water to form a firm pasta dough. Stretch the dough into sheets 1/16th inch thick.
Cut out rounds of dough with a biscuit cutter and impress the cookie stamp design in each circle. Dust the rounds with flour and refrigerate them for one hour.
When ready to serve, cook in boiling water 3 to 5 minutes. Do not overcook or the design will disappear.
ROSEMARY SAUCE:
5 cups chicken or veal stock, preferably home made
3 sprigs fresh Rosemary
12 egg yolks
1-1/2 pounds unsalted butter
2 teaspoons white pepper
2 teaspoons pine nuts
Rosemary sprigs for garnish
Boil the stock with rosemary until reduced by 1/3. Remove the rosemary; reduce heat to low. Add the eggs and cooking stirring rapidly and constantly, until the sauce has thickened. Whisk in the butter a bit at a time. Add the white pepper.
Pour the sauce into serving plate, place 5 to 6 cooked pasta coins on top of the sauce. Garnish with pine nuts and rosemary sprigs.
Yields 50 to 60 pasta coins and 6 cups of sauce - serves 12 persons.
this is too scandalous for my senstive eyes.....
