As featured in Bay Area Bites, March 10, 2009.
There I was, sitting at the handsome bar of Bar Stuzzichini, off Union Square in NYC, completely zoned out to all the pretty people around me drinking their sexy apertivi and buxom glasses of vino.
Plenty of time for all that revelry in a second. First, I had to deconstruct the sublime bowl of pasta in front of me, and memorize every flavor so I could attempt to recreate it at home. The object of my obsession was the brilliantly conceptualized Maccheroni alla Chitarra, strands of pasta coated in a pistachio and lemon cream sauce.
The thick sauce and homemade pasta was rich and comforting. It was creamy, but not too creamy, and there was no heaviness to it. The perfume of the lemon zest reminded me of Sicily. The pistachios added crunch, interest, and more visions of sultry Mediterranean nights. Topped with buttery parmigiano-reggiano, this was perfection sitting in front of me.
I had to have it. Not just for dinner on this particular evening, but to enjoy whenever I pleased, wherever I wandered to in life.
I’m not the greatest at creating recipes out of thin air, but if I do say so myself, this is pretty darn close to what I fell in love with that night at Bar Stuzzichini. Now if only I could summon those sexy apertivi to magically appear in my hand.
Inspiration from Bar Stuzzichini
Recipe Source: LickMySpoon.com.
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Update: This recipe is featured on Appetites, the interactive cooking app for iPad!