It is so nice to find a nice, reliable, reasonably-priced neighbourhood restaurant. One that isn’t too crowded so you don’t feel rushed when you’re trying to enjoy a meal and conversation. A spot with a good assortment of menu items so you don’t have to eat the same thing every time you go.
Even though Grazie Ristorante isn’t exactly in my neighbourhood, I manage to eat there a good number of times a year because it is across the street from a movie theatre which makes it a perfect pre-film spot. They have very fine pizzas and pasta and espresso. And a basket of bread to start, in case you are worried about not getting enough carbs per meal.
A favourite pasta from Grazie is Pasta Milano. When I wanted to recreate dish at home, I didn’t have to worry about talking someone at the restaurant into giving me the recipe or rely on my abilities to figure out how the pasta was put together because the restaurant published a collection of recipes to celebrate their 15th anniversary. The book is square and came in a cardboard box, just like a pizza. What fun!
Here’s what happens at my place…
Get some pasta cooking. This is linguini.
Grab some pre-cooked chicken from the refrigerator.
Get some snow peas;
sun-dried tomatoes; and
Cook the onions in butter for 1-2 minutes.
Add the chicken and sun-dried tomatoes.
After cooking those for a couple of minutes, add the chicken stock…
and the cream.
Get some salt and pepper in there.
Cook a bit, to reduce the liquid.
Now add the snow peas.
Here’s the cooked, drained pasta.
Get the sauce into the drained pasta and toss to mix.
Pasta Milano is served.
From Mille Grazie: A Recipe of Memories.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
3 Tbsp. butter
1 medium onion, diced
2 grilled chicken breasts, sliced
5 oz. sun-dried tomatoes, coarsely chopped
10 oz. 35% cream
10 oz. chicken stock
1 cup snow peas, sliced into 1″ pieces
salt to taste
pepper to taste
500 g. linguini
Begin by cooking linguini in boiling salted (1 Tbsp.) water to al dente.
To make the sauce, add butter and onion to a large sauté pan over medium-high heat and cook for 1 – 2 minutes. Add grilled chicken and sun-dried tomatoes and sauté for 1 – 2 minutes. Add chicken stock, cream, salt and pepper, reducing sauce slightly. Add snow peas, then linguini just seconds later. Allow linguini to cook with sauce for 30 seconds and enjoy.