Primo Pasta

A Cornucopia of Flavors

by Laura Childers | Photography by Med Dement

 

Alleia – Handmade Pappardelle Pasta with Braised Veal Breast

A wide hand-cut noodle (pictured above) with a satisfying “chew,” pappardelle pasta is paired with veal breast, grana padano parmesan and sautéed seasonal vegetables—including Swiss chard and sungold tomatoes—in this popular dish from Alleia. The veal is braised overnight in Alleia’s wood burning oven with milk, white wine, tomatoes, garlic, rosemary and fennel, making it rich, bold and aromatic.

 

Tony’s Pasta Shop & Trattoria – Linguine al Salmone e Vodka

A delicious lighter pasta that packs a flavorful punch. Seared salmon is sautéed with red onions, asparagus, Roma tomatoes, and chives from the Bluff View Herb Garden, then topped with house vodka sauce and spread over linguine made onsite at the Bluff View Bakery. The salmon and asparagus are soft and fresh with the vodka rounding out the robust flavor of chunky tomatoes and rich cream in the sauce.

 

Broad Street Grille – Basil and Ricotta Raviolo

Fresh and summery, this seasonal pasta with Heirloom tomatoes and Patty Pan squash ragout lets products from local farms speak for themselves. Housemade raviolo is cooked in water “as salty as the sea” and paired with hydroponic basil from Lee and Gordon Greens, heirloom tomatoes from Signal Mountain Farms, and Patty Pan Squash from Tiroc Farms.

 

Big River Grille & Brewing Works – Tuscan Chicken Pasta

In this dish from Big River Grille, chicken is sautéed in garlic butter and added to a housemade bruschetta tomato mix. Served over pasta with crispy basil leaves and a sprinkle of Asiago cheese. Fresh and light, this entrée is a great lunch option that won’t weight you down. Try it with Big River’s Southern Flyer Light Lager or the Seven States Pilsner.

 

Bluewater Grille – Seafood Stuffed Pasta Shells

In this dish from Bluewater Grille, shrimp, bay scallops and blue crab are sautéed, and stuffed into large pasta shells with red and green peppers, garlic, white wine, green onions, fresh basil, ricotta, mozzarella and parmesan. Parmesan cheese is melted over the top of the shells, served over a bed of creamy lobster bisque. Finished with julienned vegetables and a basil leaf. Try it with the Champagne Mojito.

 

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