Chef Massimo Carpa shares an authentic Italian pennette primavera recipe. “It’s beautiful!”
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okay today we’re diving into the heart
of Italian cuisine with a garden
vegetable Prim Vera and who better to
guide us through this culinary Adventure
do I even need to say his name Chef
M you’re the one you’re the guy so um
tell me what we’re going to be making we
are making a penet prima and it’s a Pete
not a pen not a pen what’s the
difference the size okay yes the size so
panete is p is just smaller than a pen
okay so then there is pen which is even
smaller there is ma P which is half pen
okay and you know what a pen is Right a
pen is a quill you know the quill you
used to write with Doesn’t Remind You
the origin yes that’s that’s what that
is that’s what a pen is making sense
yeah all of a sudden all of a sudden
suddenly there you go and we call it
Prima Vera yes because in English it
would be called pasta with vegetables oh
that’s like Prim s like animal feed yeah
yeah we’ll go with Prim Vera Prim Vera I
like that and Prim Vera because you know
Springtime and that’s what it is so we
have a whole array of uh Springtime
vegetables as spus peas we have some
spinach we have some spring onions we
have a little bit of peppers to give it
a little bit of sweetness and we still
have these are amazing I’ve been eating
half cherry tomatoes yeah I’ve eaten
half of them Peppers yeah so a nice
amount of oil don’t be cheap with the
oil olive oil is excellent it’s good for
you enjoy it but what we’re going to do
is we’re going to start by putting in a
little bit of uh the uh uh what do you
call it the uh shot shot shot did you do
your pasta already I did the pasta
already because 11 to 12 minutes we
wouldn’t have time so what I’m going to
do is half cooked I’m going to throw it
in the water okay okay and this is
salted water obviously yeah you never
cook paste in unsalted water never never
never never never never ever ever okay
so we’re going to add a little bit of
garlic or as much garlic as you like I
like a lot I’m sorry you know start
mixing we have our asparagus Spears yeah
now for this I will go with a small thin
asparagus which normally they’re called
spaghetti asparagus okay you know
because of the size I’ll put some in in
those that that’s
enough this is going to be so fresh and
absolutely springy like it’s it is a lot
of good vegetables that are exctly and
what you don’t want to do is you don’t
want to Mush the vegetables you want to
have them nice and and cooked but you
don’t want them uh mushy and soft so now
we add the peppers if you don’t want the
mushy and soft um Chef does that mean
you’re just not going to have it sitting
in that pan too long exactly so by the
time by the time you start the pasta
boiling in salted water you start your
pan with the vegetables and that should
be the perfect amount of time now you
see that if it gets a little bit too
much color then we can start adding a
little bit of the pasta water cuz this
has the starch as well that’s that’s
what you need to make it taste good and
that gives it a little bit of steam yeah
let me put it over there so uh super
simple HH yeah very simple vibrant yeah
exactly now a little bit of pepper a
little bit of salt because nothing comes
pre-seasoned yep as a matter of fact I
I’ve been dipping the vegetables in the
salt oh you have yeah I have a bad salt
addiction it’s a you know what it
happens
it’s it’s the flavor of it my husband’s
a bit like you so I’m like taste the
food before you start putting all that
salt on it first just so that you can
you know like come on and then Build It
Up little by little you know what I mean
don’t go Whole Hog you haven’t even
tried it yet you can get away with a l
less salt than you normally eat but if
you dip a little bit of raw vegetables
you know like turnips or carrots or
celery or fennel or peppers in a little
bit of salt and then you eat it my the
flavor is just uh deadly
deadly good so oh that’s really salty
Chef I gave it a real good Twirl in
there you did you did give it a good
tour like so I’m going to keep adding
vegetables right now as we go okay and
I’m going to really increase the speed
over here and uh do you want to put the
cherry tomatoes in like sort of close to
the end close to the end because we’re
almost there okay you know I mean you
don’t want them mushy you want them just
uh heated yeah okay and this is already
the the the asparagus are already cooked
and ready to eat and you want that
little crunch right while it’s cooking I
actually want to talk about your tool
you like that we’ll take a look at this
because I think we all have that kitchen
tool that is like we’re going to call it
well- loved yes yes my favorite is a
spatula like this it’s red and it looks
like it there’s a bite mark out of it
and I use it for everything I use it to
stir I use it to like to pick up
pancakes I use it for everything it’s my
love so how long do you think you’ve had
this guy for uh oh restaurant use right
so it might be maybe 3 weeks but uh it
it
gets Chef you’ve had this for 3 weeks
yeah I know this looks like you grew up
with
it and my kitchen is good because when I
see stuff that is used up I throw it
away this is still good he’s only got
one cat over here it better still be
good
new yeah you wish shock you know
restaurant people we are not uh we are
not the most about well loved
instruments for three weeks okay that
looks beautiful I knew you were going
like that so anyway I added a little bit
of chili oil and I added my peas and I
added my um you know oil and a little
bit of spinach a little bit of basil
basil leaves put all of them you want
basil it’s Bas sorry yeah basil basil
and then we take our pasta It’s Time
okay with a little bit of his own water
yeah and then we’re going to mess up the
kitchen so that somebody will clean it
for you but I wonder who that’ll be okay
so we’re out of time but what do you
mean we’re out of time it’s true you say
look we’re ready he’s ready it’s ready
go like that put it on the plate do you
trust me trust you with my life I know
but I can’t reach over there so then
let’s do like this okay because I
already cover it up with cheese how
about
that you did it cityline.tv for the ref