CHICAGO (FOX 32 NEWS) - Chef Julius stops by the studio to show off his Tiny Pasta with Spring vegetables dish, talk about his new culinary tour and list some of his favorite farmer's market finds.
Here's the recipe and instructions for the dish from his website.
8oz dried pasta (fideo)
1 oz baby fennel
1 shallot (diced)
2 ramps (pureed or chopped)
2 oz chopped leeks
3 cloves garlic (chopped)
¼ cup asparagus (blanched and diced)
2 mini sweet peppers (diced)- red, yellow or orange
Juice for 1 lemon
2TB extra virgin olive oil, plus 2TB if needed
Chef Julius’ Salt
Chef Julius’ Pepper
Chef Julius’ Creole Dust
A pinch of red chili flakes (optional)
Cook the pasta according to the package instructions and set aside.
Place the sauté pan on medium heat for 2-3 minutes and then add the olive oil
When the oil is almost smoking (2-3 min), add the shallots, fennel and sweet peppers
Using a wooden spoon, sauté for 3-5 minutes. *Lower the heat if you notice that the sofrito mixture is cooking too fast
Next add the garlic, ramp puree, leeks and the asparagus. Sauté the mixture for 2-3 minutes. Just long enough to take the “bite” out of the garlic
Gently incorporate the pasta to the mixture. Fold it in, DO NOT STIR IT! Season to taste with Chef Julius’ Salt, Pepper and Creole Dust.
Give the dish a squeeze of lemon and a pinch of chili flake…Serve HOT & ENJOY!