Featured during Garden Gourmet this March at the Chicago Flower & Garden Show, presented by Mariano’s.
Spice up winter-weary meals with this delicious recipe from Dino Lubbat, co-owner and executive chef of Dinotto Ristorante (Dinotto.com), 215 West North Avenue, in Chicago’s Old Town. Then, catch the Garden Gourmet series during the Chicago Flower & Garden Show, presented by Mariano’s, from March 15 to 23 at Navy Pier.
Each day, Lubbat and other top Chicago-area chefs will share their expertise on creating sumptuous dishes from fresh and home-grown ingredients. For all the show’s news, including tickets, schedules and more, visit ChicagoFlower.com.
Fettuccine Burina
from Dinotto Ristorante
Serves 4-6
Ingredients:
>18 oz Fettuccine pasta2 Tbsp olive oil, (not extra-virgin)1 garlic clove, diced8 oz button mushrooms, fresh sliced8 oz sweet peas2 oz pancetta, diced1½ cup heavy cream½ cup grated Parmesan cheeseSalt and freshly ground white pepper
Directions:
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Heat sauté pan with olive oil and when hot, add garlic making sure not to let it burn, add Pancetta and cook for two minutes (or until it turns translucent). Add mushrooms and cook in mixture 5-8 minutes, add sweet peas and cook for 2-3 minutes more.
Add 2 cups of the heavy whipping cream to the mixture, stirring occasionally, until thickened. Add Parmesan cheese. Add fettuccine and toss. Season with salt and pepper to taste.
For information, visit ChicagoFlower.com, Facebook.com/chicagoflower and on Twitter@ChicagoFlower.
