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Pasta primavera
Pasta primavera is a dish that consists of pasta and fresh vegetables.〔(【引用サイトリンク】title=Food Dictionary: alla Primavera )〕〔
==Origins==
In 1975, New York chef Sirio Maccioni flew to the Canadian summer home of Italian baron Carlo Amato, called Shangri-La Ranch located on Robert's Island, Nova Scotia.〔〔(Speaking of Spring ) Cornwall Standard Freeholder〕 Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different.〔 Maccioni then mixed butter, cream and cheese, with vegetables and pasta together and brought the recipe back to New York.〔 The fame of pasta primavera traces back to the New York restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through an 1977 article in the ''New York Times'' by Craig Claborne and Pierre Franey which included a recipe for the dish. The invention of the dish is contested. Le Cirque co-owner Sirio Macchioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Macchioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified.〔〔 All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.〔〔 The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as "by far, the most talked-about dish in Manhattan", is widely recognized as one of the signature developments of American cuisine in the 1970s.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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