We celebrated the arrival of the Winter Solstice with the last recipe from Vivaldi’s Four Seasons Pastas: L’Inverno from The Silver Palate Good Times Cookbook. Folks, this one is worth making! The cheese makes a very creamy and delicious sauce. Add a tossed salad and a glass of Cabernet and you will be in heaven!
Here's L'Inverno!
2 cloves garlic, finely minced
1½ cups large walnut pieces
1 pound St. André cheese, rind removed, cheese cut into irregular pieces
1 cup coarsely chopped fresh Italian parsley
8 ounces thinly sliced Parma ham, shredded
2 teaspoons salt
1 teaspoon freshly ground pepper
1 cup plus 1 tablespoon best-quality olive oil (next time I'll use only ¾ cup)
4 quarts water
1 pound dried linguine (I used spaghetti)
Freshly grated Parmesan cheese
1. Combine the garlic, walnuts, St. André, parsley, ham, ½ teaspoon of the salt, pepper, and oil in a large serving bowl. Let stand at room temperature at least 4 hours.
2. Just before serving, heat the water to boiling in a large pan. Add 1 tablespoon oil and the remaining 1½ teaspoons salt. Add the pasta and boil until tender but still firm, 8-10 minutes.
3. Drain the pasta and immediately toss with the walnut sauce. Serve immediately. Pass the peppermill and Parmesan cheese.
4 portions
