Chef Joe Bachman’s Baked Butternut Squash & Goat Cheese Gratin Recipe
Chef Joe Bachman shares his Baked Butternut Squash & Goat Cheese Gratin recipe, a slightly savory twist on a classic side dish.
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August Food Festival Recipe: Tomatoes
PASTA WITH FRESH POMODORO SAUCE
Each month, our Great Performances menus feature seasonal ingredients.
It’s our way of celebrating the earth and bringing our special touch to every menu.
This month we celebrate what may be one of Summer’s freshest ingredients, the tomato.
Celebrate with us and make this pasta with fresh Pomodoro sauce. It’s simple, easy, and delicious.
INGREDIENTS
PROCEDURE
1 pound pasta, shape of choice
4 large very ripe tomatoes (about 1.5 lbs), 1/4 inch dice
1 tsp sea salt
Pinch chili flake
1/4 cup fresh basil, chiffonade
Olive oil
Parmesan cheese
Bring a large pot of water to boil, salt generously and cook pasta till al dente (follow directions on package).
Reserve 1 cup of cooking liquid then drain pasta.
Immediately combine pasta, diced tomatoes, basil, salt, chili flake, 2 tablespoons olive oil and reserved pasta water.
Mix gently but thoroughly. Check for seasonings; if the tomatoes are very sweet you may need more salt.
Divide between 6 warmed plates, garnish with additional basil, a drizzle of olive oil and freshly grated Parmesan cheese.
Serve warm.
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Chef Joe Bachman's Baked Butternut Squash & Goat Cheese Gratin Recipe
Chef Joe Bachman shares his Baked Butternut Squash & Goat Cheese Gratin recipe, a slightly savory twist on a classic side dish...
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Chef Brandi Solomon's Ricotta Pound Cake Recipe
Chef Brandi Solomon shares her Ricotta Pound Cake recipe, perfect to serve this Thanksgiving as a dessert or with morning coffee...
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