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Hanukkah 75 Cocktail

By
Justin Matase
-
0
A festive and refreshing cocktail to celebrate Hanukkah, featuring a harmonious blend of flavors and spirits.

Every special occasion requires a toast. Something that brings a bit of light and life to an already lively affair. Something surprising to get tongues wagging and laughter ringing. TABLE Magazine Publisher Justin Matase concocted a very special drink for our Hanukkah celebration, and you will want to try it at home for any number of holidays and special occasions!

Hanukkah 75 Cocktail Recipe

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A festive and refreshing cocktail to celebrate Hanukkah, featuring a harmonious blend of flavors and spirits.

Hanukkah 75 Cocktail

  • Author: Justin Matase
Print Recipe

Description

A cocktail to light up eight nights.

Ingredients

Scale

For the Cocktail

  • 1 ounce of gin
  • 1/2 ounce lemon juice
  • 1/2 ounce of Butterfly pea simple syrup (recipe below)
  • 4 ounces of champagne or dry sparkling wine

For the Simple Syrup 

  • 1 cup of water
  • 1 cup of sugar
  • 1/2 cup of butterfly pea leaves

Instructions

For the Cocktail 

  1. Add gin, lemon juice, and simple syrup to flute and top with champagne.
  2. Garnish with a lemon twist.

For the Simple Syrup 

  1. Bring to a boil and let cool.
  2. Strain tea leaves. It can be made ahead and kept in the refrigerator for up to a week.

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Sip this drink just before a Hanukkah feast with Hélène Jawhara Piñer’s Sephardic recipes: 

Sweet Fried Eggplant

Eggplants and Sephardim have become a true culinary love story. There are so many eggplant dishes from Sephardic Jews in Spain, Portugal, Turkey, Morocco, and more. Nowadays, eggplant dishes are traditionally prepared to break the fast in Jewish communities.

Ifseng

Also called sfenğ, this fried pastry is common among Jews and Muslims especially in Morocco and Israel. It is also calledesponja (“sponge”) in Spanish, a word derived from the Arabic term sjenğ of the same meaning. The recipe dates back to the thirteenth century, when this and similar dishes were popular in al-Andalus.

Tortitas de Acelga

Piñer’s Tortitas de Acelga recipe combines some of the main ingredients of Sephardic cuisine from Spain: Swiss chard, eggs, garlic, and olive oil. This perfect Passover dish uses chickpea flour.

Makrūt and Neulas Encanonadas

Maqrūt is another type of fried honey pastry typical to Jews and Muslims from Morocco, and this recipe dates back to thirteenth-century al-Andalus. These tasty pastries with honey and dates are now associated with the holidays: Muslims eat maqrūṭ when breaking the fast of Ramadan, and Sephardim of Morocco and France eat them for Rosh Hashana.

Her book, Sephardi: Cooking the History, can be purchased through your favorite bookstore or online. For our article on Hanukkah and Sephardi, click here.

Story by Maggie Weaver / Photography by Scott Goldsmith/ Styling by Keith Recker / Cocktail by Justin Matase

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Maple Chai Cinnamon Rolls

By
Star Laliberte
-
0
Five cinnamon rolls on five different small plates, drizzled with icing and garnished with broken cinnamon sticks on a green surface.

Imagine warm, aromatic Maple Chai Cinnamon Rolls presented to your family for a cozy weekend breakfast, or to your holiday overnight guests as an indulgent brunch treat. The combination of warm baking spices and maple is perfect for those who enjoy both sweet and spiced.

Don’t be intimidated by the number of steps in this recipe. The process is much easier to execute than it appears, and the outcome is more than worth it.

Maple Chai Cinnamon Rolls Recipe

INGREDIENTS

For the dough:
1 cup warm milk, about 115 degrees F
2 1/2 teaspoons instant dry yeast
2 large eggs at room temperature
1/3 cup salted butter
1/2 cup granulated sugar
1 teaspoon salt
4 1/2 cups all-purpose flour (divided)

For the Filling:
1/2 cup salted butter (almost melted)
1 cup packed brown sugar
2 tbsp. Chai tea drink mix, (I used Oregon Chai brand)
2 tablespoons cinnamon 1/2 cup Turner’s Maple flavored milk (or heavy cream) (for pouring over the risen rolls before
baking)

For the Frosting:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon maple extract (or vanilla)

INSTRUCTIONS

  1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  2. Add the eggs, butter and sugar. Mix until combined.
  3. Add in salt and 4 cups (save the other 1/2 cup and add only if you need it) of flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  4. Scrape the dough off the beater blade and remove it. Attach the dough hook.
  5. Beat the dough on medium speed, adding in up to 1/2 cup more flour if needed to form a dough. Knead for 5-7 minutes or until the dough is elastic and smooth. *The dough should be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
  6. Spray a large bowl with cooking spray.
  7. Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  8. Cover the bowl with a towel or wax paper.
  9. Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  10. While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  11. Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
  12. Flour a rolling pin and roll the dough to about a 24×15″ rectangle. (the size of the rectangle can vary…it does not have to be exact!)
  13. Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  14. Starting on the long end, roll the dough up tightly jelly roll style.
  15. Cut into 12 slices and place in a greased 9×13 baking pan.
  16. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  17. Preheat the oven to 375 degrees.
  18. Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
  19. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  20. Bake at 375 degrees for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note…the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
  21. While the rolls are cooling, prepare the cream cheese frosting.
  22. In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  23. Add in your favorite extract and the powdered sugar. Beat until combined.
  24. Spread the frosting over the cooled rolls.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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Easy Breakfast Bake

By
Star Laliberte
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0
An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.

If you’re in search of an Easy Breakfast Bake recipe, look no further. The ease of preparation makes this recipe a good choice when you want something convenient enough to prepare last minute, but also versatile enough to be prepared ahead of time. It’s hard not to love something that is simple. But, with impressive flavors suitable for serving during a special holiday breakfast or brunch to family and friends, our Easy Breakfast Bake wows with its taste as well.

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An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.

Easy Breakfast Bake

  • Author: Anna Franklin
Print Recipe

Description

Making breakfast easier one bake at a time.

Ingredients

Scale
  • 1/2 cup store bought pesto
  • 1/2 cup heavy cream
  • 1 dozen egg
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup sun-dried tomatoes
  • Salt and pepper to taste
  • 1 package pre sliced prosciutto

Instructions

  1. Preheat oven to 375 degrees.
  2. Heavily spray a casserole dish with cooking spray.
  3. Add heavy cream, pesto, mozzarella and Parmesan to the casserole dish. Mix together until mixed evenly.
  4. Crack all the eggs on top on the pesto mixture.
  5. Top with sun-dried tomatoes and prosciutto. Bake for 15-20 mixtures or until the eggs are cooked to your preferred likeness.
  6. Serve hot with toast.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Lookin for a breakfast casserole with veggies. Try our luxurious Breakfast Strata recipe.

Recipe and Styling by Anna Franklin
Photography by Dave Bryce
Story by Star Laliberte

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Roasted Snapper with Winter Vegetables and Sungold Buerre Blanc

By
Star Laliberte
-
0
A whole fish on a bed of roasted vegetables over parchment paper on a sheet pan, garnished with fresh herbs.

It can be tricky to select a fish that will be favorable to a variety of palettes rather than just acceptable. Enter Roasted Snapper with Winter Vegetables and Sungold Beurre Blanc. Snapper is a popular white fish with a subtle nutty flavor that many fish eaters find quite enjoyable. It’s a nice choice for the presentation of a whole fish as its gorgeous red skin takes center stage atop beautifully roasted seasonal vegetables. The combination of fresh snapper, roasted winter vegetables, and a rich beurre blanc is easy to prepare and creates a flavorful, elegant dish for a holiday meal or special gathering.

Roasted Snapper with Winter Vegetables and Sungold Beurre Blanc Recipe

INGREDIENTS

For the fish:
1 whole snapper
1 lemon sliced
3 sprigs rosemary
3 sprigs thyme
3 sprigs tarragon
3 sprigs dill
1 shallot, sliced thinly
Sea salt, to taste
Extra virgin olive oil for drizzling

For the vegetables:
4 carrots, cut into bite sized pieces 
1 turnip, diced
1 small rutabaga, diced
1 parsnip, diced
4-6 radishes cut into bite sized pieces 

For the beurre blanc:
1 pint sungold cherry tomatoes (or any gold colored tomato)
1 stick butter
1/4 cup white wine
Salt, to taste

INSTRUCTIONS

  1. Stuff the cavity of the fish with herbs, lemon, and shallot, place on a parchment lined baking sheet and drizzle with olive oil and salt.
  2. Place the vegetables on the sheet tray around the fish, drizzle with oil and season with salt and pepper.
  3. Roast at 375 degrees until the fish is completely cooked and the vegetables are golden brown and fork tender.
  4. While the fish is roasting, place tomatoes in a sauce pan with white wine and simmer until you get a sauce like consistency.
  5. Strain liquid to remove seeds and tomato skins.
  6. Return back to a sauce pan but do not continue to cook. (Should still be warm)
  7. Cut cold butter into 8 pieces and slowly whisk into tomato liquid until completely melted.
  8. Season with salt and drizzle over fish and roasted veggies.

A roasted fish with a yellow sauce over roasted vegetables, garnished with fresh herbs.

Carrots and sungold cherry tomatoes sourced from Who Cooks for You Farm.

Radishes sourced from Tiny Seed Farm.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce / Story by Star Laliberte

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Kentucky Pom Mule

By
Justin Matase
-
0

The holidays can be very busy, so having an easy, festive cocktail to serve guests is a bonus when it comes to party hosting. The Kentucky Pom Mule has all the attributes of a holiday cocktail: the warmth of bourbon, effervescence of ginger beer, and the pleasing aroma of rosemary come together to create a refreshing cocktail that can be made in no time at all.

Kentucky Pom Mule Recipe

INGREDIENTS

2 oz of Bourbon
4 oz of chilled ginger beer
1 oz of pomegranate rosemary simple syrup (recipe below)

INSTRUCTIONS

  1. Combine Bourbon, ginger beer, and simple syrup in a copper mug over ice (or a rock’s glass will do), and give a light stir.
  2. Garnish with a sprig of rosemary.
  3. Enjoy!

Pomegranate Simple Syrup

INGREDIENTS

1 pomegranate
6 springs of fresh rosemary
1 c water
1 c sugar

INSTRUCTIONS

  1. Remove the seeds from one pomegranate an place in a sauce pan.
  2. Mash the seeds in sauce pan along with 6 sprigs of rosemary.
  3. Add 1 cup of water and 1 cup of sugar to the pan and bring to a boil.
  4. Reduce to a simmer and reduce the liquid for 15 minutes.
  5. The simple syrup can be made up to 1 week ahead and stored in the refrigerator.

Recipe and Styling by Justin Matase / Photography by Dave Bryce / Story by Star Laliberte

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Homemade Italian Recipes by Victoria Sande

By
ZAIN
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0
An older woman with short brownish-red hair sits at a brown kitchen table.

Victoria Sande instills a love of Italian food in the next generations of her family … and, thanks to the recipes included here, in all TABLE readers. Grazie, Victoria!

Parla come mangi, a well-known Italian saying meaning “speak as you eat,” suggests that people express themselves verbally with a simplicity that reflects Italian cooking.

Homemade Italian Recipes by Victoria Sande

Hugo’s Favorite Marinara Sauce

A dish of Hugo's Favorite Marinara Sauce pasta in a black bowl made by Victoria Sande.

Italian cooking is simple for Victoria Sande of Saxonburg, PA. She can’t believe anyone is intimidated by the thought of making homemade pasta; for her, pasta is like fast food.

Victoria’s daughter, Alice Barnett, has not so much learned but absorbed her mother’s recipes, for although Victoria treasures a decades-old, handwritten family cookbook, she never consults it. “I cook with a little bit of this, a little bit of that,” Victoria says. “I never follow recipes.”  

Pasta Fagioli

A black bowl filled with fresh Pasta Fagioli noodles and vegetables by Victoria Sande.

Alice’s young sons’ romance with the food that fueled their ancestors already has begun. Chad, 3 ½, and Gabriel, 1, love Nonna’s pasta sauces, as well as her milanesa, beef or veal breaded and fried in butter. It won’t be long before the boys are helping  hang homemade pasta to dry on racks, one of their mother’s earliest memories. 

Creamy Pesto Sauce

A dish of creamy pesto sauce pasta in a black bowl beside parmesan cheese made by Victoria Sande.

Victoria’s family roots are in Maierato, Italy, but she was born to immigrant parents in Montevideo, Uruguay. Forty-four percent of Uruguay’s 3 ½ million citizens descend from Italians who escaped politics and poverty during the diaspora that took place between 1820 and World War I, giving Uruguay one of the world’s highest Italian populations. Like many of her compatriots, Victoria’s  native language was Spanish, but at home her family spoke and ate only Italian.

Fettucine Alfredo

A black dish filled with Fettucine Aldredo made from the Homamde Italian Recipes of Victoria Sande.

Victoria learned English when she and her husband, Roberto, came to America as newlyweds. “We thought it would be exciting,” she says, her gentle accent reflecting her multicultural heritage. Alice and her brother, Eduardo, were born in the United States not far from Squirrel Hill, Pittsburgh, where Alice and her husband, Chad, are raising their family. 

Like many close Italian families, members of the Sande gang, including Eduardo’s wife, Susan, and their daughter, Elliana, 8, rarely miss Sunday “late lunch.” The women in the family enjoy cooking together and catching up. Susan, who is not Italian, earns praise for her contributions, perhaps proving Italian cooking really is not too difficult to master.

Sausage Sauce

A black bowl of pasta filled with Sausage Sauce made by Victoria Sande.

On Sunday, the appetizers might be Uruguayan cold pizza or bunuelos—deep-fried mounds of buttery dough filled with fresh basil and zucchini flowers. Milanese beef or veal is the  main course. But  Victoria’s signature pasta—tagliatelle with red sauce chock-full of meatballs and chunks of chuck roast simmered with the bone—comes  first.  

Making pasta from scratch is not only easy but economical, Alice says. Once, the family had a traumatic experience ordering a $28 Fettuccine Alfredo at Disney World. “Never again. I’m making my own,” declared Victoria, shocked at the price. Her “own” turned out to be a recipe shared by a former chef at Pittsburgh’s William Penn Hotel, where Roberto had worked as a waiter. It’s a perfect example of how traditional Italian recipes have thrived even as they have evolved in new eras and places.

White Sauce

Three mini black bowls filled with pasta coated in Victoria Sande's Homemade Italian Recipe White Sauce.

Victoria concedes that some—but not all—of her sauces pair well with dry, store-bought pasta. Still, she champions the traditional approach. “No one in my generation makes anything anymore,” she bemoans, recalling a recent trip to Uruguay where nary a homemade noodle appeared. And, she adds, “There’s no homemade bread in Italy.”

Spicy Chicken Sauce

A spicy chicken sauce pasta dish Italian Homemade Recipe by Victoria Sande in a dark bowl surrounded by ingredients.

Alice is proud of Victoria, who has shared beloved Italian recipes with several generations and countries. “My mom’s the star,” she says. “She’s sometimes at a loss for words, but she’s  never at a loss for recipes.”

Story by Susan Fleming Morgans
Styling by Anna Franklin
Photography by Dave Bryce

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Italian White Sauce

By
Kylie Thomas
-
0
Three mini black bowls filled with pasta coated in Victoria Sande's White Sauce.

Did someone say cream, butter, and cheese? That sounds like a great beginning thanks to Victoria Sande’s Italian White Sauce. Along with nutmeg, black pepper and a little cornstarch, pasta tossed in this sauce can be the foundation for roasted prawns or grilled vegetables. Let your culinary imagination wander.

Italian White Sauce vs. Italian Red Sauce

If you think of Italian-American cooking, you might first think of Marinara sauce or Bolognese. But white sauce can be as flavorful and rich as red sauce, without the acidity of tomatoes. It all depends on how you want your pasta to turn out. If you want a rich, creamy texture, white sauce will be better than red sauce. Cream based sauces make for the richest pastas, whereas red sauces are tangier and lean more on the flavor than the texture. 

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Three mini black bowls filled with pasta coated in Victoria Sande's White Sauce.

Italian White Sauce

  • Author: Victoria Sande
Print Recipe

Description

Don’t let red sauce have all the fun.

Ingredients

Scale
  • ¼ cup cornstarch
  • 2 cups milk
  • ¼ tsp salt
  • ¼ cup Parmesan cheese
  • 2 tbsp butter
  • ¼ tsp ground black pepper
  • ¼ tsp nutmeg

Instructions

  1. Dissolve the cornstarch in cold milk. 
  2. Combine all ingredients in a saucepan over medium heat, stirring constantly. 
  3. Remove from heat once the White Sauce becomes thick and smooth.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Check out the rest of Victoria Sande’s pasta recipes!

Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce

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Italian Sausage Sauce

By
Kylie Thomas
-
0
A black bowl of pasta filled with Sausage Sauce made by Victoria Sande.

Can only six ingredients make a truly memorable pasta? Absolutely with Victoria Sande’s Italian Sausage Sauce. Start with fresh Italian sausage from a local maker. We love Parma Sausage in the Strip District, a neighborhood of Pittsburgh known for its Italian grocery stores. The rest is so easy you’ll be making this dish as often as you can.

What Makes Italian Sausage Special? 

Italian sausage is different than the ordinary sausage you find at the grocery store because of its seasoning. Fennel, and sometimes additional anise, gives it its characteristic herbaceous taste combined with the rich body of the meat. Different regions of Italy may also incorporate their own spices into the unique Italian sausage technique. This Italian sausage sauce combines that fennel and meat flavor profile with rich, juicy tomatoes for a deeply satisfying sauce to combine with any pasta.

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A black bowl of pasta filled with Sausage Sauce made by Victoria Sande.

Italian Sausage Sauce

  • Author: Victoria Sande
Print Recipe

Description

An easy, scrumptious meat sauce!

Ingredients

Scale
  • 3 medium onions, sliced
  • 3 bell peppers, cut into strips
  • 2 cans (28 oz each) crushed tomatoes
  • 3 tbsp olive oil
  • 1 ½ lb fresh Italian sausage links, sweet or hot
  • Salt to taste
  • 14 oz water

Instructions

 

  1. Place the onions and peppers in a medium pot with olive oil. Cook until soft, about 2 minutes. Add crushed tomatoes and cook an additional 5 minutes.
  2. Add Italian sausage links, salt, and water.
  3. Cook for 40 minutes on medium to low heat.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Check out the rest of Victoria Sande’s pasta recipes!

Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce

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Pasta Fagioli

By
Kylie Thomas
-
0
A black bowl filled with fresh Pasta Fagioli noodles and vegetables by Victoria Sande.

The navy beans mixed with fresh vegetables in a Pasta Fagioli create an unforgettable taste. A kid-friendly classic beloved by pastaphiles of all ages, pasta with beans is great winter fare as well. It warms you up, and it sticks to the ribs.

History of Pasta Fagioli 

Pasta e fagioli dates back to ancient Rome, as many Italian cooking techniques do. People looking for hearty meals, like sailors or monks, often made themselves pasta and beans. Into the Medieval era, beans continued to be one of the most all-purpose of foods, that even the lowliest of peasants could make affordably. When Europe and America first interacted, one of the imports that became most popular from the New World was none other than beans. Europeans began to include American beans in their cooking, including in pasta fagioli. Then, the reverse happened. When Italian immigrants came to America, they brought the recipe back, and it’s become a staple of Italian-American cooking since.

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A black bowl filled with fresh Pasta Fagioli noodles and vegetables by Victoria Sande.

Pasta Fagioli

  • Author: Victoria Sande
Print Recipe

Description

A delicious and kid-friendly meal.

Ingredients

Scale
  • 1 package (16 oz) dry navy beans
  • 12 cups water
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp crushed red pepper flakes
  • Salt to taste
  • Pasta of choice

Instructions

  1. Day 1: Soak the beans overnight in water. 
  2. Day 2: Rinse the beans with fresh water. 
  3. In a large pot, cook the beans in water for 30 minutes.
  4. Meanwhile, in a skillet, heat the oil and sauté the garlic.
  5. Add onions and celery and cook until soft. 
  6. Add crushed tomatoes, pepper flakes, salt, and mix. 
  7. Add the contents of the skillet to the pot of beans and continue to cook until the beans are tender.
  8. Separately, cook pasta for 8-10 minutes or until al dente.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Check out the rest of Victoria Sande’s pasta recipes!

Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce 

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Fettuccine Alfredo

By
Kylie Thomas
-
0
A black dish filled with Fettucine Aldredo made by Victoria Sande.

This Fettuccine Alfredo recipe was cribbed decades ago by a well-known chef with whom Victoria’s late husband once worked. It has stayed in her recipe file for one great reason: it is better than any other Fettuccine Alfredo recipe you’re likely to find. Why? Infusions of flavors like green onion and pepperoncino into the cream sauce elevate the dish well beyond the blandness usually associated with it.

History of Fettuccine Alfredo

This dish has a little bit of a bad reputation among pasta snobs. But it has an endearing backstory. Legend has it Roman restauranteur Alfredo di Lelio created a spin on the Italian tradition of pasta with butter and cheese to encourage his wife to eat after a difficult pregnancy. You can still eat his family restaurant, Alfredo Alla Scrofa, in Rome today

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A black dish filled with Fettucine Aldredo made by Victoria Sande.

Fettucine Alfredo

  • Author: Victoria Sande
Print Recipe

Description

Not your run-of-the-mill fettucine Alfredo.

Ingredients

Scale
  • 2 tbsp butter
  • 4 scallions, finely chopped
  • ½ cup white wine
  • 3 garlic cloves, finely minced
  • Salt to taste
  • ¼ tsp ground black pepper
  • ¼ tsp nutmeg
  • 24 oz heavy cream
  • ¼ cup Parmesan cheese

Instructions

  1. In a medium skillet, melt the butter. 
  2. Add scallions and cook for 1 minute. 
  3. Add wine and heat through for 3 minutes.
  4. Then add the garlic and cook for 1 additional minute.
  5. Add salt, pepper, and nutmeg along with the heavy cream, stirring constantly for 3 minutes.
  6. Finally, add the parmesan cheese and stir for 1 minute. Cook pasta to al dente.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Check out the rest of Victoria Sande’s pasta recipes!

Recipe by Victoria Sande
Styling by Anna Franklin
Photography by Dave Bryce

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