Culinary Maestro Jose Salgado of Johnny's Italian Steakhouse shares the recipe for their cavatappi pasta with olives, tomato, and feta.
See more at http://johnnysitaliansteakhouse.com/olathe/
CAVATAPPI WITH OLIVES, TOMATO AND FETA
Kalamata Olives, halved 10 halves
Red Cherry Tomatoes, halved 4 halves
Yellow Cherry Tomatoes, halved 4 halves
Scampi Base Sauce 4 fz
Butter Blend 2 Tbsp
Parmesan, grated 1 wz
Cavatappi Pasta 6 wz
Basil 1 Tbsp
Feta, for top garnish 1 wz
Cooking Procedure: Sauté pan
Cook Time: 8 Minutes
Finished Condition: 165?F or Hotter, Sauces Creamy and Velvety, Not Broken or Greasy
Vehicle: Pasta Bowl
Garnish: Crumbled Feta Cheese,
Chopped Parsley
PROCEDURE
1. Heat sauce in saute pan with butter to a simmer.
2. Add olives, tomatoes and Parmesan.
3. Heat pasta separately and toss in with fresh basil.
4. Pour into pasta bowl and garnish with crumbled feta. Present as shown in photo.
Scampi Sauce Base
Ingredients
Olive Oil
2 Tbsp
Garlic, fresh, chopped, 4 ea
Parsley, fresh, chopped
1 Tbsp Chile Flakes
2 tsp Lemon Juice, fresh
½ Cup Chicken Base
1 tsp Water
2 cups White Wine
1 Cup Burre Blanc Base
8 Cups Black Pepper, coarse
½ tsp Procedure
1. Saute garlic, parsley and chile flakes in olive oil- do not brown.
2. Add lemon juice, chicken base, water wine. Simmer for 2 minutes.
3. Add prepared sauce base and pepper. Stir with whip to completely combine.
4. Remove and cool quickly.
