Scrumptious Street

Watermelon and Rhubarb Granita

Here is a sweet-tart-cool-crisp and incredibly refreshing dessert for the July 4 holiday weekend. It works perfectly to close out your barbecue and perfectly after a day outside frollicking in the sun when you need a quick cool down. I love it because it's not too sweet, and almost all the sweetness comes from the natural sugars in your watermelon. Make sure to get a really ripe and beautiful seedless one and it'll be perfect. This is the last week or so you can make this in most regions, rhubarb won't be around much longer.

 

Here's the recipe and have a wonderful and Happy 4th of July!

Ingredients

Ingredients
Serves 6

* seedless watermelon is really a misnomer.  It does have seeds but they're small, soft and undeveloped.  Easily ground or discarded.

2.5 lbs. small fresh seedless watermelon* (1 very small or 1/2 average sized), peeled and cut into chunks
3 large stalks rhubarb, peeled and cut into chunks
1/4 c. water
1/4 c. granulated sugar
1 tsp. Pernod or anise liquor
Maldon Sea Salt to garnish

Method:
1.  Using a vegetable juicer if possible, or a blender, juice the rhubarb and watermelon.  Skim off any bitter light-green froth and discard.   Taste as you go along, adding more of either to suit your preference. My ratio was nearly 1:1 and it was perfect for me. It should yield about 4 cups of mixed juice, not much more.

2. In a small saucepan on low heat dissolve the sugar in the water to make a simple syrup.  Stir in the Pernod, remove from heat and let cool to room temperature.

3. Pour the syrup into the juice and stir thoroughly.  Pour it all into a freezer-safe 9"x13" pan so that the juice is just a thin layer.  Put dish into the freezer.

4. Every 20-30 minutes, reach into the freezer with a regular kitchen fork and scrape or "rake" the granita, creating granules of ice.  Let the granita freeze for about 3-4 hours or until slushy but still quite firm, raking at the given intervals. 

5. Serve in pretty glasses and garnish with a few flakes of Maldon sea salt.  Trust me, this is INCREDIBLE and the final result isn't the same without it.  Watermelon and minerally sea salt work extremely well together.  Another acceptable substitute is Hawaiian Pink Sea Salt. 

 

Fresh Ricotta, Parmigiano and Ramp Wafers

My love affair with ramps has grown more experimental and luscious this year. I've been doing everything from sauteeing, to creating pesto, braising and juicing. This cracker was inspired by wanting to really get that ramp flavor INTO my food rather than on it. It shows another way to celebrate the wild leek and some of the stunning fresh sheep's milk ricotta cheese we have in New York this Spring. Here's a peek at "Fresh Ricotta, Parmigiano and Ramp Wafers".

This really turned out just beautifully, and accomplished the craving for that unique ramp taste to be really integrated yet subtle, rather than a sauce or simple garnish. These are hearty, and I struggled with the name. They're not super crispy so I hesitate calling them a cracker. They're more like a cookie or a savory biscuit but in the end Mr. Scrumptious and I settled on Wafer. They were absolutely divine as shown composed here with a slather of very fresh sheep's ricotta, paper thin slice of Macoun apple and a leaf of watercress. When served with a soft and effervescent Lambrusco, it turned into a special hors d'oeuvres on a Monday night.

Here's how I made them:

Ingredients
Makes about 26 wafers

1/4 c. fresh ramp leaves, finely sliced into chiffonade
1/2 tsp. fresh thyme leaves, chopped
1/4 c. very fresh sheep's ricotta
1/4 c. grated parmigiano-reggiano cheese
1/4 tsp. kosher salt
1/2 tsp. black pepper
1/2 c. all-purpose flour
1 tsp. extra virgin olive oil

Method:

1. Mix the ramps, thyme, ricotta and parmigiano in a large bowl, folding gently to incorporate ingredients. Add the salt and pepper and mix again.

2. Slowly add the flour and mix together. Bring together with your hands and gently form into a dough. Turn out onto a clean counter or cutting board and form the dough into a long cylinder about 2 inches wide by 18 inches long. 

3. Rub the teaspoon of olive oil over all of the dough. Cover the dough tightly in plastic wrap and freeze for 30 minutes. (No longer or the dough will be too hard).

4. Preheat oven to 350˚F. Remove the dough from the freezer and slice into 1/4" slices or wafers and place on a baking sheet lined with parchment paper. 

5. Bake for 13 minutes until golden brown. Turn over each wafer and bake 13 minutes more until evenly golden. Remove from oven and place on a cooling rack to completely cool. Serve with a rich, fresh cheese and slice of firm sweet-tart apple and enjoy as snack or hors d'oeuvres.

 

Curried Yam and Apple Soup

Root vegetables, tubers, apples and warm spices are a perfect introduction to the soup season for me.  I love making all kinds of soup when the weather turns colder and always enjoy trying new things.  I've been toying with ways to make the classic Thanksgiving yams a little more unique, a little bit more refined and a bit more non-traditional just for fun.  If you're inclined to do the same, then give this lovely soup a try.  It's all of the above that and more but still works on the traditional holiday table.

 
It's simple and hearty, a strong opener to a winter meal or a meal all on its own with some crusty bread or Indian flatbreads like paratha and naan.

Experiment with the spices as per your taste, you will need a really sweet variety of apple to keep the spices from tasting too strong.  You're aiming for bold flavors but not overwhelming; think balance.

Here's the recipe and you can make it a day or two in advance, the flavor only gets better.

Ingredients
Serves 4-6

3 T. unsalted butter
1/2 medium onion
2 smashed garlic cloves, minced
1 tsp. fresh ginger
1/2 bulb of fresh fennel, sliced
2 Gala or Fuji Apples
1 3/4 lb. yams, peeled and diced
kosher salt
black pepper
4 c. vegetable stock
1/2 c. plain yogurt
1 tsp. Garam Masala Indian spice mix
1/2 tsp. cinnamon
juice of 1 lime
2 tsp. toasted coconut

Method:

1. Heat the butter in a large saucepan and add the onion, garlic, ginger and fennel. Cover and cook on low heat.  Sweat these aromatics about 5 minutes, until tender but not browned.

2. Add apples and yams and cook a couple of minutes. Season with kosher salt and black pepper.

3. Add the stock and simmer until the vegetables are fully tender and cooked through.  Add the spices and yogurt and stir.  Taste and season again with salt and pepper for a balanced and delicious taste.

4. Let the soup cool slightly and ladle into a blender and puree to smooth consistency in batches.  Add more stock to reach desired consistency and texture.  Add the lime juice and season again.

5. Serve immediately or reheat if cooled too much and garnish with toasted coconut.

 

Mizuna Salad with Poached Egg, Crispy Leeks and Tarragon Vinaigrette

It's been above 80˚F each day since Saturday here in New York.  Let me tell you, this hyper-Spring weather feels so good and is making everyone happy and pushing us outside as much as possible.  In my moments not working, I've been readying my patio garden, buying gorgeous tulips and perusing the Farmer's Markets.  The tender spring lettuces and micro-greens are out and one of my favorites is the star of this dish.  Here's my gorgeous Spring "Mizuna Salad with Poached Egg, Crispy Leeks and Tarragon Vinaigrette".

Now, I know many of you believe that salads are a cook's little break.  But I'm an expert in salads and I firmly believe that if you put as much thought and care into the flavors of your salads as you do main dishes you'll never get bored of salads again.  And, you won't feel like it's just a warm-up for the entree.  If in the case of a salad like this you involve a little cooking too -- your results will be spectacular.  Get the freshest, best ingredients you can find.  Take your time and do the techniques properly.  You'll be rewarded with a fresh and delicious salad with a perfectly poached egg that acts as an ooey, gooey condiment and delicately crisp leeks that add more interesting flavor and texture.  It's a beautiful dish.  Still simple despite several steps and a real treat whether it's a Wednesday lunch or an opening course for a 5-course meal.  Mizuna is like a very delicate, slightly peppery cross between mustard and arugula.  You can substitute mache, watercress or tatsoi.  Just make sure the green you pick has lots of flavor, nutrients and is young and tender.

Have fun and Happy Spring!

Ingredients
Serves 2

3 c. fresh mizuna or other tender young lettuce greens
1 vine-ripened tomato, medium dice
1 T. extra virgin olive oil
1/4 c. fresh leeks, purged of dirt and finely sliced
2 fresh eggs
1 T. fresh tarragon, finely chopped
1 tsp. sherry vinegar
2 T. grapeseed oil
1 large pinch kosher salt
6-8 grinds fresh black pepper
shaved parmigiano-reggiano cheese

Method:

1. Wash and spin dry the mizuna.  Cut tomato into medium dice or use small grape tomatoes, cut in half.  Place the mizuna and tomato in a medium bowl. 

2. Heat a small non-stick skillet on the stovetop and add the olive oil.  When shimmering, add the leeks and saute on medium-high heat until brown and crispy.  You want them crunchy and brown, not soft so keep going until they're just short of burned.  Remove from heat and place on a paper towel to cool.

3. Add about 4 cups of water to a medium saucepan and bring to a very hot steaming, but just below a simmer.  You don't want to see bubbles on the surface of the water or any boiling, but just below.  It should be about the temperature you'd use to steep tea.  Hot enough to burn you but not hot enough to boil.  Crack each egg into a single small cup or prep bowl.

4. Make the vinaigrette while waiting for the water to come to the right temperature.  Combine the chopped tarragon, sherry vinegar, kosher salt and black pepper in a bowl.  Slowly drizzle in the grapeseed oil with one hand while whisking vigorously with the other. The dressing should begin to emulsify and get thick as you're whisking.  Drizzle over the greens and tomato and toss thoroughly.

5. Return your attention to the water and when super hot and steaming, gently pour one egg into the water.  Take a rubber spatula and gently fold some of the rapidly spreading egg white over and around the yolk. Be careful not to puncture the yolk.  Leave it alone now for exactly 1 minute 30 seconds (at or near sea level) and about 2 minutes if at altitude.  You are aiming for a very soft yolk, with the whites just cooked.  At the end of your time, take a large slotted spoon and scoop under the entire egg, lifting from the water.  Set egg on a slippery plate or surface and do the other egg exactly the same way.

6. Spoon the mizuna and tomato onto plates and shave some parmigiano-reggiano over the greens.  Gently slide a poached egg onto each plate in the center of the greens.  Sprinkle with the crispy leeks and serve immediately.

7. Each guest should gently break the yolk with a fork to release the gooey yolk over the salad. 

Pan-Roasted Radishes with Brussels Sprouts and Tarragon Butter

I really love radishes, their crunchy and crisp texture and lightly spicy flavor remind me how much I love good produce.  They evoke wonderful childhood memories of eating them directly from my Mom's wonderful vegetable garden.  My favorite way to eat them is to give them a quick ice water bath to crisp them up as much as possible and then dip them in Maldon sea salt.  It's the perfect way to enjoy them.

But, I decided recently to try roasting them.  I've been roasting all the typical root vegetables all Winter but realized I'd never roasted my beloved radish.  I knew they would soften in flavor as well as texture and that their spiciness would virtually disappear.   I created a simple dish and combined them with Brussels Sprouts, another winter favorite.  Here are my "Roasted Radishes with Brussels Sprouts and Tarragon Butter."

You can see the color mutes quite a bit after roasting the radishes.  The flavor softens so much that they are no longer spicy at all and they take on a flavor more similar to turnips.  Although, they definitely still taste like subtle radishes.  The earthy Brussels Sprouts are a terrific complementary element and this simple side dish is fresh and light, and reminds one just how delicious quality fresh vegetables can be.

Here's my very simple recipe.

Ingredients
Serves 2

6-8 fresh radishes, washed and quartered, save four radish greens
6-8 fresh Brussels Sprouts, trimmed and quartered
2 T. grapeseed oil
1 whole star anise
1/4 tsp. sea salt
1/4 tsp. ground black pepper
2 T. butter, softened at room temperature
1 tsp. fresh tarragon, chopped
1 tsp. lemon juice

Method:

1. Preheat oven to 400˚F.  Wash and quarter radishes and sprouts.  Pull off some of the individual leaves from the Brussels sprouts.  Remove the greens from four of the radishes and slice into thin strips.

2. Place the grapeseed oil in a large oven-safe skillet and turn the heat to medium-high.  When the oil is hot, add the radishes and sprouts and saute until they are just beyond raw, and starting to brown on the edges as in the photo below.

3. Add the star anise, season with salt and pepper.  Mix the butter and the tarragon together into a paste and add to the pan.  Toss everything together and place into the oven.

4. Roast for 10 minutes, until the vegetables are just tender and there are brown and crispy edges to the Brussels Sprouts.  Remove from the oven and pour lemon juice over the veggies.  Toss together and adjust seasoning if necessary.  Serve immediately.

 

Spinach Linguine with Roasted Squash and Asparagus

Even though I love snow in Winter, it's a difficult time for really excellent produce and February is always when I really start to get impatient.  I'm so looking forward to the bounty of Spring and the smell of tender ramps at the Farmer's Markets in NY.  Asparagus is one of my most eagerly awaited vegetables and I really empathize with the Germans and their Spargelfests each year.  While the asparagus in February still isn't grown on farms (it's cultivated) and isn't in peak, it's actually quite good if you roast it.  So, in my impatience I created this pasta one recent winter night and while it doesn't remind you of warm sunny days it definitely fills the need for healthy and delicious vegetables in tune with the season.  Here's my "Spinach Linguine with Roasted Squash and Asparagus".

It is a really simple dish to make and picking out the best pasta and vegetables is the first step to success.  The second is making sure you roast the vegetables to a deep just-shy-of-charred texture to develop maximum flavor and use liberal amounts of salt and pepper to properly season them. Use a good healthy three-finger pinch on the kosher salt each time, not a dainty thumb-forefinger pinch.

The orange liqueur is fantastic for the flavor and complementary taste to the asparagus and squash (they both really like orange) and the mushrooms (they really like cognac and brandy) but if you don't have it try substituting orange or tangerine juice.  Fresh pasta, not dried, is also a large component of the dish and really needed for its textural softness and tenderness.  You can find it at many gourmet stores in most places.

Here's my recipe, give it a try while it's still cold outside!

Ingredients

Serves 2

1 1/2 c. winter squash, peeled and diced (kabocha or acorn are great choices)
2 c. fresh asparagus, trimmed and cut into one-inch pieces
3-4 T. extra virgin olive oil
kosher salt
freshly ground black pepper
1 small shallot, minced
1/2 c. fresh mushrooms, diced
1/2 tsp. fresh thyme
1/2 lb. fresh spinach linguine
1/4 c. orange liqueur/Cointreau
1/4 c. heavy cream
grated pecorino romano cheese

Method:

1. Preheat oven to 375˚F.  Spread the squash and the asparagus into an even layer on a baking sheet and drizzle with about 2 T. of olive oil, 4-5 hefty pinches of kosher salt and 10-12 cranks of black pepper from a mill.  Place in the oven and roast until vegetables are soft, lightly browned and charred on the edges, about 30-35 minutes.  Remove and set aside when done roasting.  

2. Bring a large pot of water to a boil for the fresh pasta.  Heat a skillet over high heat and add 1 T. olive oil.  Saute the mushrooms and shallots until tender and mushrooms have a deep, dark brown color.  Add the thyme and season with kosher salt and pepper.  When mushrooms are cooked thoroughly, add the Cointreau or orange juice to deglaze the pan.

3.  The last few minutes mushrooms are cooking add the pasta to the boiling pot of water with a handful of kosher salt.  Boil the pasta about 2-3 minutes, just until it floats to the top and is tender.  Drain the pasta and reserve some of the pasta cooking water.  

4.  Add the pasta to the vegetables and toss gently with tongs.  Pour in the cream and two ladles of pasta cooking water.  Toss gently until the creamy sauce is evenly distributed.  Add the grated pecornio romano cheese and serve immediately.

Cara Cara Orange Salad with Pistachio Vinaigrette

While Winter weather may get us down, one of the best things this time of year is the incredible citrus fruits we can get from the warmer zones in North America.  The weather in Florida has been so bizarre this year that we're lucky to be getting any good citrus at all and we should all do our best to buy whatever is available.  One of the stars of January is Cara Cara oranges.  Have a look at my gorgeous "Cara Cara Orange Salad with Pistachio Vinaigrette" that truly celebrates this fruit at its peak.

Cara Cara oranges are so sweet and unique that once you've had one, you'll scour them every time they're in season, looking for them at every market stand and grocery store.  They look like a Naval orange from the outside but when you slice them open, you know it's something different. They have a rosy pink or deep salmon colored flesh. They taste similar to a blood orange or a sweet tangerine, and have such a full, robust, low-acid "orangeness" that they quickly become addictive.  Treat them simply and well and you will be stunned at how good they are.  This quick and elegant salad is sure to be a stunner and works great as either an appetizer or a closing-meal palate cleanser.  Whatever you do - don't complicate their flavor or overwhelm them.  Start with their baseline sweetness and add some seasoning, saltiness, crunchy texture and maybe a little bitter.  That's exactly what I did how and it was stunning.  Enjoy this at your next dinner party this month!

Ingredients
Serves 4

3 Cara Cara oranges, peeled and sliced thinly in rounds reserve 1/2 an orange for dressing
6 small green olives with buttery flavor, pitted and chopped
1/8 c. unsalted raw pistachios, ground with food processor
3 tsp. Cara Cara orange juice, squeezed
2 T. grapeseed oil
Maldon Sea Salt and ground white pepper, to taste
1 - 2 T. water

Method:
1) Peel and slice the oranges, reserving half of one orange for the dressing.  Pit and chop the olives and set aside.

2) Grind the pistachios in a processor or with an immersion blender.  Place pistachios in a bowl and sprinkle the 3 tsp. of orange juice from half the orange into the bowl.  Add the grapeseed oil, sea salt, white pepper and whisk to incorporate.  Add a tablespoon or two of water, in order to be able to pour or spoon the dressing.  You want it thick, but liquid enough to drizzle.

3) Place the orange slices on a plate, fanning out.  Sprinkle the green olives over the oranges.  Drizzle the pistachio vinaigrette over the salad with a spoon.  Serve immediately and enjoy!

One of my recipes is in an iPhone app!

It's    It's the little things that make blogging exciting and sometimes it's simply being included and delivered on a device that you really, truly love.  I've been a devout iPhone user since 2007 and am thrilled to announce that one of my Scrumptious Street recipes is now available on an iPhone app called "Strawberries".  The recipe is my fantastic "Arugula and Strawberry Salad with Champagne Vinaigrette" and the Strawberries app was just released for download by the The California Strawberry Commission.  I'm pleased and proud to be part of a distinguished group of chefs and food bloggers whose recipes are included in the app.  Download and try it out.  My recipe is listed as the first one under the Salads section.

As     As the commission describes in its press release, the app was released "featuring more than 50 mouth-watering strawberry recipes from some of the most popular food bloggers and chefs from around the web. Individually selected for that “wow” factor, these recipes will inspire families, foodies, cooks, the health conscious and strawberry lovers everywhere to get even more creative with strawberries."  I'm honored and thrilled to be part of this crowd and hope you'll download the app and give these recipes a try.  Of course you can share the recipes directly from the app via Facebook, Twitter and email.  You can find The California Strawberry Commission's Facebook page at  www.facebook.com/castrawberries or Follow them at http://www.Twitter.com/CAstrawberries.

Have fun!

Corn and Porcini Mushroom Chowder

The cold weather is here and if you're anything like me, it's time to Get Your Soup On.  I love a hot bowl of soup after a brisk, sometimes bracing walk home and this is a recent favorite.  So much a winner, that I actually served it as the opener for my Thanksgiving dinner this year.  It's lush, hearty, delicious and wholly satisfying.  Here's my "Corn and Porcini Mushroom Chowder".

It's perfectly acceptable to use dried porcini mushrooms in this soup, since you can't find them fresh anyway this time of year.  Just make sure they are pale light brown and beige, not dark brown or black.  Also for the corn fresh tastes best but frozen is also good.  I can find it still with fresh cobs here in New York and you can in most places with Whole Foods or gourmet stores.  Make sure that there's no other additives or preservatives if you're using frozen corn.  You just want pure, natural and simple corn and we'll jazz it up with other ingredients.  It's simple and hearty and one that made both Mr. Scrumptious and our friend mmmm and ahhhh.  Matter of fact, this is one of those excellent soups that tastes even better the next day so make sure you have plenty for leftovers!

Ingredients
Serves 2

1 oz. dried Porcini mushrooms, reconstituted, washed and finely sliced
2 T. unsalted butter
1/2 small yellow onion, diced small, about 1/4 cup
1/2 rib celery, diced small, about 1/4 cup
2 T. all-purpose flour
1 1/2 - 2 c. homemade chicken or vegetable stock, heated
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
2 c. corn kernels (fresh or thawed frozen) 1 cup whole, 1 cup pureed
2 small Yukon gold potatoes, peeled and diced small
1 fresh bay leaf
1/2 tsp. fresh thyme
1/4 c. heavy cream
1/2 c. milk
1/4 tsp. Worchestershire sauce
pinch of cayenne pepper

Method:

1. Put the porcini in a medium bowl and pour hot nearly boiling water over them until covered.  Stir lightly to make sure all mushrooms are getting wet and set aside to steep.  Heat the stock on a low simmer in a small saucepan.

2. In a large saucepan or medium stock pot melt the butter and add the onions and celery and cook on medium-low, sweating the onions until tender and translucent making sure they don't brown, about 6-8 minutes.  

3. Add the flour to the saucepan with onions, butter and celery and stir to incorporate fully.  Cook about 10 minutes, until a light blond roux is formed and the flour is no longer raw.  Gradually add the stock and whisk to remove all lumps.  Add the salt and pepper and simmer for 30 minutes. 

4. Meanwhile strain the porcini mushrooms, reserving and straining half the liquid.  Rinse the mushrooms and pat them dry, slice into thin long strips.  Puree half of the corn in a food processor or immersion blender.  Add the pureed corn, whole corn kernels, potatoes, bay leaf, porcini mushrooms, mushroom water and thyme.  Simmer until the potatoes are tender, about 25-30 minutes.

5. Combine the cream and milk and add to the soup. Add the Worchestershire sauce and cayenne pepper.  Taste and adjust salt and pepper if necessary.  Serve immediately.

Fresh Summer Potato Gnocchi

Gnocchi is a wonderful dish that somehow, people tend to forget when they make Italian dinners.  I love it because of its diversity, heartiness and versatility.  More than pasta, it really absorbs the flavors you use with it.  If you can make it fresh yourself, all the better.  But if not, make sure to buy a quality fresh Italian brand.  I like vacuum-packed and fresh, instead of frozen.  The difference between "good" and "bad" is immense and comes down to gummy/pasty or light and pillowy.  This was a fantastic spontaneous gnocchi dish, celebrating the best of summer Italian flavors.  Here's my  "Summer Gnocchi with Fresh Caprino Tomato Sauce and Pistachios".

A few touches were crucial to this dish, and they truly were not only scrumptious but also sumptuous. The fresh Caprino cheese was the star for this sauce.  It is a mild, delicate and very creamy goat's milk cheese that made this sauce light but decadent-tasting.  the pistachios I used were fresh Sicilian with an intense flavor and gorgeous color.  The basil I used is from my balcony planter, and it's my favorite Bush Basil.  I love how it's more fragrant and flavorful than Italian basil and easier to grow in containers.    The fresh fennel too, is a very important component.  Instead of onions I used it to create a summery and fresh taste for the base of the sauce.  The green curlycue you see is a garlic scape and I love its soft and subtle garlic taste. 

Another note about this dish: rather than make my sauce with olive oil, which is usually my choice, I used good unsalted butter here.  I wanted the velvety texture of butter and since gnocchi is made from potatoes, I usually prefer butter-based sauces with it.  It's your choice, but if you're wanting the silkiest texture, use good butter in this one.

Here's my recipe

Ingredients
Serves 2

1 lb. fresh gnocchi
2 T. unsalted butter
1/2 bulb (about 1 cup) fresh fennel, diced
1 garlic scape or clove, minced
2 medium vine-ripened tomatoes, diced
3/4 oz. Caprino Fresco cheese or other fresh delicate goat's milk cheese
Kosher Salt and Black Pepper to taste
1/4 c. Sicilian pistachios, chopped
2 T. fresh bush basil, minced

Method:

1. Bring a large pot of water to boiling and salt lightly. 

2. In a large saucepan, melt the butter over medium heat. Add the fennel and garlic scape and saute until the fennel turns transluscent.  Add the tomatoes and cook until they begin to soften.

3. Add the gnocchi to the boiling water and cook just until the gnocchi floats to the surface, about 3 minutes.

4. Stir the Caprino cheese into the sauce gently, melting and incorporating it thoroughly.  When the gnocchi is finished cooking, skim it from the boiling water and add directly to the sauce.  You may need to use a ladle of water as well if the tomatoes are not too juicy.  Toss the gnocchi and sauce well, until thick and creamy.  Add the pistachios and basil, toss again and serve immediately.

This is my favorite dish of the summer so far.  Enjoy! Try to find the Caprino, it's incredible!