Whimsical Dining Adventure 'Fancypants' Cooks in Our Kitchen

Etrog Vodka Sauce w/ Shells; garnishes include preserved lemon, basil buds, focaccia bread crumbs & stone yogurt.

INGREDIENTS:

Oil: 1.5 tablespoons

Butter: 5.5 tablespoons

Garlic: About 4-5 cloves of garlic (depending on size)

Onion: 1 medium onion

Kashmiri pepper: 1/4 teaspoon

Tomato paste: 4 tablespoons

Water: 1 cup

Heavy cream:1 cup

Parmesan cheese: 1/2 cup grated

Etrog liquor: 2.5 tablespoons

Canned tomato: 1/2 cup

PROCESS:

Heat a pot over medium heat and add the butter and oil to melt. Then add garlic and onions and sweat.

Add kashmiri and sweat until fragrant

Add tomato paste and caramelize

Deglaze with the etrog vodka

Add tomatoes with the juice, water, and cream cook until mixture is thick enough to coat the back of a spoon.

Transfer to blender and add the parm blend on high until emulsified.

Taste and adjust seasoning.

Cook pasta shells in salted boiling water (we recommend fresh pasta)

Once al dente - strain off and add shells to the pan with vodka sauce; continue to cook the pasta until desired doneness

Plate shells in a single layer on a flat plate.

Top with a sprinkling of diced preserved lemon (can be bought at whole foods), breadcrumbs and basil buds (sub chiffonade basil).

Finish with a fresh grating of parmesan.

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