Kitchen Mixer Stand (Dough Hook) - Essential for efficiently mixing doughs or batters.
High-Sided Saucepan - Ideal for boiling water, cooking vegetables while ensuring minimal spillage and easy stirring.
Non-Stick Skillet (Medium Size) - Useful for sautéing the assorted fresh veggies in Primavera dish without sticking or additional oil.
Mandoline Slicer - For evenly slicing vegetables, ensuring uniform cooking times and aesthetic appeal of the finished dish.
Chef's Knife (Various Blade Shapes) - Essential for cutting all types of ingredients involved in pasta primavera preparation.
Pasta Roller or Pasta Machine - If opting to make fresh pasta from scratch, a pasta roller is crucial for achieving the right thickness and texture.
Strainer (Colander) - Important for draining cooked vegetables or pasta after boiling or sautéing.
Mortar & Pestle (for spices) - Helpful if one wishes to crush any fresh herbs finely as a garnish.
Digital Kitchen Scale - For precise measurements of ingredients which can be beneficial for Passover recipes that often emphasize specific proportions and restrictions on common food additives or sugars.
Immersion Blender (for optional sauce preparation) - Useful if one decides to create a fresh tomato-based sauce for the pasta primavera, blending ingredients directly in the pot without needing transferring.
1 cup matzo cake meal
2 large eggs plus 1 large yolk
3 tablespoons water
2 tablespoons olive oil
Potato starch for dusting
2 tablespoons olive oil
1/2 pound asparagus, trimmed and thinly sliced, leaving tips whole
1 medium zucchini, halved lengthwise, then thinly sliced crosswise
1 cup frozen peas (optional)
6 scallions, thinly sliced, keeping white and pale green parts separate from greens
1/3 cup grated Parmigiano-Reggiano plus some for serving
1 teaspoon grated lemon zest
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
About