Festa Recipes: Bencotto Kitchen
Strozzapreti in Pesto di Rucola e Mandorle (AKA: tantalizing, delicious pesto and arugula pasta)
Chef Fabrizio Cavallini from Bencotto Italian Kitchen will make fresh strozzapreti pasta from scratch during the Festa, and if you're sharp, you'll take notes and buy your own ingredients to duplicate his dish at home. You'll need a good amount of flour, extra virgin olive oil either from Marian's or Gianni's stand, fresh eggs from Schaner or Paradise Valley Ranch, and peppery arugula from Vang or Sage Mountain Farm. Also, pick up some raw or roasted almonds from Hopkins AG and a head of fresh heirloom garlic from Sage Mountain or Maciel & Family. The pesto should be blended together slowly until its a smooth, pasty consistency. The pasta dough should be kneaded together (with just a pinch of salt) until it feels smooth and elastic.
Enjoy this dish with a nice glass of wine from Mona Lisa's as you recall all the fun events from your day at the Festa!
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