CASS DA RE
<Features Editor>
Have you been to Buca lately? What about Splendido, Scaramouche, Sotto Sotto, Scarpetta or Mistura? What do you mean you haven’t been to the most expensive Italian restaurants in Toronto lately? The “price of textbooks” and “tuition” you say? To that I say: I couldn’t agree more.
Toronto is arguably the epicurean capital of Canada. Not only is it a metropolitan city privy to every ethnic cuisine imaginable, it is also home to world renowned chefs and five star restaurants. While good food does not have to be a costly experience, fine dining often comes with a much more substantial bill.
What is a budget conscious, closet foodie law student to do?
You could forgo electricity for the month in order to save up for an undisputedly delicious meal. I’m sure it would be worth it; you might get cold as we move into October, but totally worth it. Or, may I suggest as an alternative, you recreate the fine dining experience at home.
Easier said than done, you say? To that I say: of course it’s easier said – but it’s not impossible to do. In the good old years of my undergraduate degrees, I could not visit my parents for a “home-cooked” meal; I could not afford to wine and dine at amazing restaurants on a regular basis; and I could not, would not stomach the idea or the physical substance of Kraft Dinner and hotdogs.
What was a budget conscious, closet foodie undergraduate student to do?
The answer is: DIY. Is fine dining something that can be learned autodidactically? I propose that it is. There are numerous culinary websites and videos online that teach classic techniques through an innovative medium. Furthermore, classic Italian cuisine is not that complicated. It’s all about fresh ingredients, big flavour and patience. It also calls for cooking with wine – by that I mean in the pot and in a glass for personal enjoyment. Background Italian Opera is optional, but suggested.
Treat yourself, challenge yourself and indulge at least once a week in a memorable meal, preferably with memorable people. A classic in any Italian’s culinary repertoire is Pasta alla Carbonara con Pollo, which is of course, Chicken Carbonara Pasta. The recipe is conveniently posted below. I can’t promise you will become a Michelin Star chef overnight. However, at the very least you’ll take a bite into something sumptuously delectable and simultaneously, take a bite out of your budget. Buon Appetito.
Pasta alla Carbonara con Pollo
Ingredients
• 2 teaspoons olive oil
• 4 ounces thinly sliced pancetta, chopped
• 2 teaspoons minced garlic
• 2 1/2 cups whipping cream
• 1 cup freshly grated Parmesan
• 8 large egg yolks
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped fresh Italian parsley leaves
• Salt
• 1 pound spaghetti
• 4 cups coarsely shredded chicken (from 1 roasted chicken)
• Freshly ground black pepper
• 1/2 cup chopped walnuts, toasted
• 1 tablespoon finely grated lemon peel
Directions
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and sauté until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.