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I have a recipe using strawberries with pasta that my family and several coworkers LOVE! I use strawberries in my red pasta sauce to take away the tartness. My daughter and brother have sensitive stomaches and can now eat pasta with their tomato sauce to their heart's content. I just add 1 lb. of the fruit with two containers of generic sauce and the results are a fabulous (as my daughter calls it) "fluffy" sauce that maintains it's flavor and actually makes the sauce more appealing to the pallet.
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How about this?
RAW ZUCCHINI “PASTAS” — Rawmantic!
Strawberry Marinara | 10.95
Zucchini “noodles” topped with a sweet sun-dried tomato sauce
with red onions, olives, walnuts, strawberries & fresh herbs on
balsamic spinachIt's at a raw-food restaurant in Minneapolis.. my fav thing they make is the 'green burrito'
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re: reannd
Hi, late to this discussion. There was a restaurant here in Australia that served a fantastic chicken linguini with strawberries and cracked black pepper.
Mixed linguini - green, and white
Cream sauce - not sure of ingredients. A basic one though.
Chicken breast pieces. Bite size and browned beforehand.
Strawberries - Don'nt know when they were added but they had cooked for at last a few minutes in the sauce and were not still fully red.
Cracked black pepper - very roughly ground.
Really delicious.
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I haven't come across pasta with strawberries in Italy, but risotto with strawberries is not considered all that adventurous.
The one I make calls for chopped onion, olive oil and butter, white wine, rice, chicken broth, finely sliced strawberries, Parmesan and black pepper.
Some recipes also call for butter and/or mascarpone.
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This guy...
http://blog.foodienyc.com/2006/08/por...
...has been experimenting with fruit pastas. I have not tried it, but the way he describes it sounds very fascinating and good. I would think you could easily adapt this with strawberries. Let me know how it goes!
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What kind of recipe? I'm thinking enough Gorgonzola in the sauce and it would be all right. (I had risotto with blueberries and Gorgonzola and it tasted fine, although the color of the dish was horrible.)
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re: foodperv
From what I was told, it was an entree and not a dessert - possibly served with parm and cracked black pepper? Clearly, there are variations out there. I may just have to have a dinner party and give this a whirl. (I should invite only good friends over for this one- have no clue what I'm doing).
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re: chocolada
There's a recipe that sounds similar in the book "Intercourses" -- I haven't made it, but here it is. http://www.astray.com/recipes/?show=S...
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