Linguini Pesto Chicken
This dish has origins that I adore. The Cinque Terre also known as the Italian Riviera is a little place on the coast of Liguria that features sparkling Mediterranean waters, warm sunny days and hikes that will leave you breathless. Basil grows especially well there because of the sun, cool breeze and salty sea air. I visited the Cinque Terre back in 2008 and enjoyed the best basil pesto I’ve ever known. It had all the elements that created a well balanced pesto. Basil, pine nuts, garlic, extra virgin olive oil and parmesan cheese. It was excellent. I dream of that sauce to this day. Gaetano’s handmade pesto is very similar but we enrich it with a little butter to bring out the creaminess of the dish. We toss the pasta with grilled chicken, heirloom cherry tomatoes and fresh spinach. It’s one of our biggest selling Summer dishes. Please hurry and try this dish soon!
The carbonara has always been a favorite of mine when I heard the story of the origins. Carbonara were wives of Roman carbon coal miners. They wanted to develop a dish that their husbands could eat while sustaining their hunger throughout the day. Pancetta, eggs, cream, heavy parmesan and lots of pasta. They’d make a large batch of this pasta dish, wrap it in paper and their coal miner husbands would take it off to work for the day.
Now the carbonara graces many menus throughout the world. It’s become a timeless classic that so many enjoy. We make ours with the ingredients above and toss with fried zucchini. The fried zucchini melts in the pasta sauce and you can taste the zucchini throughout the dish. The next time you’re in you’ll have to try this dish to see how amazing it truly is.
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