Sunday, March 17, 2013

Pasta Piccata

Yields 6 servings

1 Pound pasta, rotini, tricolor 
2 Tbls oil, olive 
1 Large onion, white minced
6 Cloves garlic, fresh minced
1/2 Cup wine, dry white 
1 Cup stock, chicken, low-sodium 
Tbls juice, lemon 
1 1/2 tsp Silver Service Chef Zesty Italian Seasoning
28 Ounce(wt)s artichoke hearts, canned chopped, liquid reserved 1 can
Tbls cornstarch 
Tbls water 
Tbls capers with a little liquid
Tbls butter, unsalted 
1/2 Cup cheese, parmesan, grated 
Tbls parsley, flat-leaf chopped 

Tools Needed:
Cuisinart 622-30G Chef's Classic Nonstick Hard-Anodized 12-Inch Skillet with Glass Cover 
Kuhn Rikon Epicurean Garlic Press
Rosle Can Opener
Microplane 40020 Classic Zester/Grater

Put pasta on to cook while preparing the sauce. 

Heat olive oil in a 12-inch skillet over medium-high heat. Mince the garlic with a garlic press. Cook and stir the garlic and onion until translucent, about 5 minutes. Pour the white wine into the skillet, turn the heat to high, and cook until the wine reduces by half, 4 to 5 minutes. Add the chicken broth, lemon juice, Italian seasoning, artichoke hearts, and reserved artichoke liquid. 

Reduce the heat to medium and cook until the sauce thickens, about 20 minutes. Mix together the cornstarch and water. While sauce is boiling, stir in slurry. Once sauce is thickened, stir in the capers and butter. Preheat oven to 450 degrees. 

Grate cheese with a microplane grater.

Drain pasta. Put pasta back into pasta pot, add sauce, cheese and parsley. 

Put pasta into 3-quart casserole dish and place in preheated oven for 10 minutes or until bubbly. Serve.