This week, Executive Chef Nick Vogel of Anse du Baron in Sag Harbor shares their spring onion bucatini recipe, which is currently on the menu.
Recipe: Pasta with Spring Onions and Bucatini from Chef Nick Vogel of Baron’s Cove
With snow peas, shelled peas, basil and parmesan pesto
350 grams of basil
150 grams of spinach
5 garlic cloves (poached in olive oil)
100 grams Parmigiano Reggiano
10 grams of salt
3 grams of black pepper
1 gram of red pepper flakes
150 grams of extra virgin olive oil (evoo)
350 grams of rapeseed oil
the zest of 2 lemons
Blanch the basil and spinach in salted water.
Shake and drain, press with a cheesecloth, dry carefully.
Lightly chop the greens.
In a blender, add half of the oils and the garlic. Turn on medium speed until chopped.
Add the green vegetables and pour the rest of the oil.
Remove from blender, stir in cheese and lemon zest.
Add seasoning, mix well. The consistency should be slightly thick, not coarse or entirely pureed.
Have a saucepan with boiling salted water. Cook the dry bucatini until al dente, 2 minutes under the suggested cooking time.
Heat a skillet over medium heat with 2 oz of evoo, 2 cloves of garlic, thinly sliced.
Add the torn basil leaves (3–4).
Add 1 finely chopped spring onion.
Add 1/4 cup shelled and blanched English peas and thinly sliced snow peas. Season with salt, pepper and chili flakes.
When pasta is almost done, add 1/2 cup pasta water to skillet and 3 oz pesto.
Add the pasta, mix and reduce the liquid until the pasta is shiny and creamy. Adjust the seasoning with freshly squeezed lemon juice and salt and pepper to taste.
Plate of grated parmesan and torn mint leaves.
~ This recipe is brought to us by the restaurant at Baron’s Cove in Sag Harbor, caperesorts.com/barons-cove