A perfect dish for a balmy spring night in the city...
Ingredients:
serves four
1 lb. fusilli pasta (We love using Kamut Spirals from Eden Organic for the grain's rich, nutty flavor) 2 tbsp. extra virgin olive oil 1 large or two thin leeks (cut lengthwise, then cut crosswise, ending up with quarter inch half-moons, wash thoroughly in a strainer to remove any dirt or sand.) 5 oz. baby spinach leaves (washed, dried & coarsely chopped) 1 1/4 c. heavy cream 3/4 c. fresh basil leaves (finely chopped) fine sea salt freshly ground black pepper
Directions:
In a large pot of salted water, cook pasta until al dente. In a large, deep frying pan, heat olive oil Add the sliced leeks and cook over moderate heat until soft, about twelve minutes. Add cream and cook on low heat until thickened, about seven minutes. Add the chopped baby spinach, coating with the cream sauce and cook just long enough to wilt the spinach leaves, about four minutes. Add the cooked, strained fusilli to the pan with the sauce and gently mix. Remove from heat. Season to taste with salt and freshly ground black pepper. Sprinkle with chopped basil, serve promptly.
As for a wine to accompany this dish, we recommend the wonderful, effervescent white Fâmega vinho verde from Portugal. It is smooth and even with bubbles that dance on the tongue. This was our go-to wine for garden parties all last summer.
Below is an excellent 'Stormy Sky' Rhinestone Schiaparelli Necklace from the 1940s to 1950s. The necklace is available here from the Pearl Modern shop.
A perfect Schiaparelli sun hat, just right for a holiday. Wear it on a yacht or on a walk through Central Park...
This wild and wonderful Schiaparelli hat found a new home in Hawaii...
"Eating is not merely a material pleasure. Eating well gives a spectacular joy to life and contributes immensely to goodwill and happy companionship. It is of great importance to the morale." - Elsa Schiaparelli
Inspired by Schiaparelli's quote, we prepared this fabulous asparagus recipe from Ursula Ferrigno. The recipe is super-simple but full of complex and beautiful spring flavors.
While getting dizzyingly lost in Florence a few years back, seduced by one amazing vintage Roberta di Camerino bag after another, we stumbled upon a wonderful book shop devoted to culinary tomes, discovering an absolutely gorgeous book of Ursula Ferrigno's entitled "Trattoria: Italian Food for Family & Friends." We highly recommend it.
ASPARAGUS, PEAS, AND BASIL (PISELLI CON ASPARAGI E BASILICO)
SERVES6
ACTIVE TIME:30 MIN
START TO FINISH:30 MIN
"What grows together, goes together" is a concept that often holds true, but disparate denizens of the garden sometimes need coaxing to harmonize. Ferrigno sets about the task with wise restraint—just a little butter, shallot, and fresh basil turns asparagus and peas into the best of friends.
1/4cupfinely chopped shallots (about 2)
3tablespoonsunsalted butter
2lbasparagus, trimmed and cut into 1-inch pieces
3/4lbshelled fresh peas (2 1/2 cups; 1 3/4 lb in pods) or 1 (10-oz) package thawed frozen peas
1/2teaspoonfine sea salt
Handful of torn basil leaves (about 3/4 cup)
Cook shallots in butter in a 12-inch heavy skillet over medium heat, stirring frequently, until just tender, about 4 minutes.
Stir in asparagus, peas, sea salt, and 1/4 teaspoon pepper, then seal skillet with foil. Cook over medium heat until vegetables are tender but still slightly al dente, about 8 minutes. Stir in basil and sea salt to taste.
COOKS’ NOTE: Peas can be shelled and asparagus cut 1 day ahead and chilled, covered.
from Eden Organic for the grain's rich, nutty flavor)
