When we eat at Edo’s Squid – one of our favorite Richmond restaurants – Squid with Arugula and White Beans is the go to appetizer. Although we don’t know Edo’s secret, this recipe mixes the same elements, playing acidity of lemon juice and balsamic off of spicy arugula and red onion; rounding it all out with earthy beans and the mild ocean flavor of squid.
- egg fettuccine – 9 oz
- heavy cream – 1/2 c
- butter – 1/2 stick, in chunks
- Parmigiano-Reggiano – 1/3 c, grated
- Add fettuccine to boiling salted water
- While pasta is cooking, place a heavy skillet over medium-low heat and bring butter and cream to a simmer
- When fettuccine is al dente, reserve 1/2 c water and drain pasta
- Add pasta, cheese and 1/4 c reserved water to skillet and toss to coat. Salt and pepper to taste, add additional pasta water if needed. Serve immediately.
Mustard sauce balances tangy and buttery flavors to cohere simple ingredients in an elegant dish. The hearty combination of protein and potatoes makes this rabbit recipe best for brisk spring evenings. For the less adventurous, preparing the mustard sauce with chicken is an excellent substitute, but naturally we recommend trying local rabbit for the full effect.
TOTAL TIME: 1 HOUR
SERVE WITH SAUTEED COLLARDS AND GARLIC – lemon juice omitted
A chiffonade looks impressive, but once you know this basic knife skill it only takes a minute to transform greens and herbs into uniformly sized ribbons. In addition to plating beautifully, there are several reasons you may want to use a chiffonade.