The Chew: Pasta Primavera Recipe & Mark Bittman Vegan Before 6 Review

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The Chew: June 10 2013

On The Chew June 10 2013, Alyssa Milano of Mistresses makes a Pasta Primavera Mascarpone Ravioli recipe with Mario Batali and Clinton Kelly. New York Times columnist Mark Bittman comes in to talk about his book, Vegan Before 6:00, and Daphne Oz and Carla Hall prepare a fresh garden salad and snap pea crostini recipe with ingredients they got out of Oprah Winfrey’s garden in Maui.

The Chew: Pasta Primavera Recipe

The Chew: Pasta Primavera Recipe & Mark Bittman Vegan Before 6 Review

Check out a unique pasta primavera recipe on The Chew June 10 2013.

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Pasta primavera origins can be traced back to the Le Cirque restaurant in New York, where it was originally an unlisted special made famous by New York Times food critics Craig Claiborne and Pierre Franey, who included a pasta primavera recipe with the dish in their review. This dish has become known as one of the 1970’s signature developments in American Cuisine.

What is pasta primavera? Pasta primavera is a mixture of pasta and vegetables, with meats such as chicken or shrimp sometimes being added as well. However, the focus is always a cool, light flavor with an emphasis on crisp vegetables such as broccoli, peas, or tomatoes.

Do any of you guys make pasta primavera? What vegetables do you like to use? Do you add meat? What kind?! Let us know about your pasta primavera recipe!

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The Chew: Mascarpone Recipe

Yeah, I didn’t know what this was either. You can thank me for all of my research later, though, as I have emerged with the knowledge you seek, faithful reader. Mascarpone is an Italian cheese that is made from cream and coagulated in citric or acetic acid. The cheese is easily spread and sometimes used as a substitute for butter or parmesan cheese to enrich risotto.

Have any of you guys ever given this unique cheese a try? What did it taste like?

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