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Pasta en Cartoccio: warm weather Italian cooking

Posted: 2:47 PM, Jul 18, 2018
Updated: 2018-07-18 15:47:52-04

Chef Jasper from Jasper’s KC teaches us how to make Pasta en Cartoccio and shares other warm weather Italian cooking and sangria. 

 

Chef Jasper’s Seafood Pasta en Cartoccio  

Baked in Foil 

  • 1/2 lb. fresh shrimp shell on 
  • Fresh clams 
  • Fresh mussels 
  • 8 oz spaghetti 
  • 2 T. xv olive oil 
  • 2-3 cloves garlic 
  • 1/2 cup white wine 
  • Italian parsley  
  • Red chili peppers to taste 
  • 2 cups Jasper’s Pasta Sauce 

Cook spaghetti in boiling water until half cooked. Drain and set aside.  

In a large sauté pan, add olive oil, garlic, clams and mussels in shell and shrimp. Sauté 4-5 minutes on medium heat. Reduce pan with wine. Add parsley and red chili peppers. Toss and add sauce and heat throughly.  

Add half cooked spaghetti and toss with the sauce and seafood.  

Arrange aluminum foil on a serving plate and add spaghetti and seafood sauce mixture onto it. Wrap it up in foil and place in hot grill or into a pre-heated oven (400°F) for 4-5 minutes. Serve on platter and open foil. 

 

Chef Jasper’s Italian Sangria 

 

  • 16 oz. Chianti  
  • 4 oz. Limoncello 
  • 2 oz. Campari 
  • 2 oz. Cointreau or other orange liqueur 
  • 4 oz. orange juice 
  • 1 Lemons cut in quarters  
  • 2 Oranges cut in quarters 
  • 2 Limes cut in quarters  
  • 6-8 strawberries cut in half 
  • 12 Red Grapes cut in half  
  • Fresh mint  

In a large mixing bowl, add wine, liquid and juice. Stir. Add fresh fruit. Place in pitchers and chill. Add mint before serving.   

Chef Jasper’s Notes: This is such a great summer drink. I also love to serve in a punch bowl over extra-hard frozen sherbet.  

 

Chef Jasper’s Summertime Nutella S’Mores Dip 

  • 1 cup Nutella  
  • 12 soft, caramel candies 
  • 1/4 cup + 2 Tablespoons milk  
  • 1/4 cup chopped pecans 
  • 1 1/2 cup mini marshmallows 
  • 16-20 Graham crackers 

 

Add Nutella and 1/4 cup milk in a medium pot and place in the stove over medium heat. Stir until all is smooth. Remove from heat. 

 

In a separate medium pot set to medium-low, combine caramels with 2 Tbsp. milk. Stir until melted and smooth. 

Pour melted Nutella into a skillet. Pour melted caramel over top. Top with pecans and marshmallows. 

Preheat oven broiler. Broil skillet for 1 minute until marshmallows are toasted.  Serve immediately  with graham crackers for dipping. 

 

Chef Jasper’s Notes: I can remember many a summer nights sitting by a campfire enjoying s’mores as a youngster. I have made this a little easier for you to serve, now with Nutella, inside for a quick desert or late night snack. Be creative and add peanut butter or a candy bar such as a Butterfinger. Place mixture in a short mason jar and serve with animal crackers for the children. Believe me, they will not be disappointed! 

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