West Virginia Executive Spring 2017 - Page 125

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)  our guests’ faces. For us, there is nothing better than making people happy. WWW.WVEXECUTIVE.COM S P R I N G 2 017 123