Primavera Pasta
1 lb penne pasta, cooked al dente
1 pt Swiss chard, chopped
1 c sliced mushrooms
½ c chopped asparagus
½ c basil chiffonade
1 qt fresh, skinless diced tomatoes
1 tbsp minced garlic
Extra virgin olive oil
4 oz butter
4 oz white wine
1 tbsp shallots
Vegetable broth as needed
Parmesan cheese
Salt and pepper
Heat olive oil in a sauté pan. Cook
the asparagus, mushrooms, garlic and
shallots until al dente. Deglaze with
white wine, and add fresh tomato and
a little bit of broth. Let tomatoes cook
down for three minutes. Add the pasta,
Swiss chard and fresh basil. Salt and
pepper to taste. Finish with parmesan
and butter. (Serves 5-6)
Italian Galettes Napoleon
2 c all-purpose flour
½ tsp baking powder
½ tbsp vanilla
2 c sugar
½ c milk
2.4 oz butter
3 eggs
½ tsp almond extract
2 c heavy cream
¼ c powdered sugar
1 tsp amaretto
Fold egg white mixture into egg yolk
mixture. Preheat galette irons, and
spray with cooking spray. Place one
tablespoon of the batter in the center of
each galette mold and close lid. After
approximately one minute, remove
galettes and place on wire rack to cool.
Should be a light golden brown color.
Mix flour, baking powder and sugar.
Separate eggs and egg yolks. Add
butter to the yolks, and mix well.
Add milk, vanilla and almond extract
to yolk mixture. Using egg whites,
whip meringue to hard peaks.
Whip the heavy cream with a whisk
to a soft peak. Add powdered sugar
and amaretto, and whip to hard peak.
Top galettes with amaretto whipping
cream and fresh strawberries and serve
with vanilla ice cream. (Serves 6-7)
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