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Shiso Oil
Tempura Uni and
Shrimp
Shiso-Beef
and Spinach Stir Fry
Fusilli Pasta with Shiso-Tomato Sauce
Pino Maffeo’s
Tuna Tartar
with Shiso Oil and Nori Chips
WINE NOTES
Argiolas Vermentino: ‘Vermentino’ is a
white grape from Northwest Italy and the island of Sardinia. This wine has
crisp flavors of lemon peel, citrus and aromas of sea spray. Wonderful
acid and a light mouth feel make it a great foil for seafood and light
fare, especially with garlic.
Ascheri Dolcetto
D’Alba: An ‘everyday’ wine from the Piedmonte region of Italy with
soft tannins and cherry and berry fruits. This wine is organically farmed
and full of earthy tones. It’s great with simple pastas and various
tomato-based dishes. |
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Fusilli Pasta with Shiso-Tomato Sauce
Serves 4
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10 ounces fusilli pasta
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1/4 cup Shiso Oil, plus more
for garnish
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2 tablespoons minced garlic
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3 cups drained whole pomodoro
tomatoes
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1/2 cup sake
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6 shiso leaves, cut into
1/8-inch ribbons
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1/2 cup grated Reggiano
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Kosher salt and freshly
ground black pepper
Bring a large pot of
water, salted to taste like sea water, to a boil. Add fusilli and cook
until al dente, about 8 to 10 minutes. Meanwhile, in a sauce pan over
medium-high heat, add Shiso Oil and garlic. Sweat for 2 minutes and add
tomatoes. Deglaze with sake and reduce by 25 percent. Transfer tomato
mixture to a blender and puree until smooth. Season with kosher salt and
freshly ground black pepper. Drain the pasta and add back to stock pot.
Add sauce and half the shiso ribbons and toss well. Serve in pasta bowls
and garnish with Reggiano, Shiso Oil, shiso ribbons and freshly ground
black pepper.
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