Primavera, Alla Prima, Au Premier Coup, Pasta Primavera
Primavera
Primavera (Italian word meaning "Spring"), is a large tempera painting by the Italian Renaissance painter Sandro Botticelli painted in early 1480s.
‘Alla Prima’
The wet-on-wet technique, or alla prima (Italian, meaning at once), is used mostly in oil painting.
Claude Monet, soleil levant (Sunrise), 1872, oil, Musée Marmottan Monet, Paris.
Au Premier Coup
The French term au premier coup (at first stroke/direct painting).
When painting with watercolors, this (wet in wet) technique must be used with careful planning and patience. Usually it is unpredictable, but sometimes the results are wonderful. With loads of practice the frustrating accident will turn into rather nice results.
Winslow Homer
Stowing Sail, 1903 (The Art Institute of Chicago)
James McNeill Whistler
Sea and Sand: Domburg 1900
Pasta Primavera
Pasta made with fresh spring vegetables. Too bad we are not in spring yet. Winter hasn’t even officially begun.
Recipe - this is a basic recipe, feel free to be creative and revise it to suit. Fresh vegetables is the key. I am sure you already have a recipe of your own.
Ingredients;
2 T Olive Oil
2 T Butter
2 T Garlic, minced
1 lb. Dry Spaghetti
2 Carrots, cut julienne
1 Zucchini/yellow Squash, cut julienne
1t Dried Thyme
4 oz. Dry White Wine
5 C Vegetable Broth
1/2 C Heavy Cream
1 C grated Parmigiano
1/2 Lemon, juice & zest
1/4 C Italian Parsley, chopped
Salt, to taste
Black Pepper, freshly ground, to taste
Directions:
In a skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 30 seconds followed by the spaghetti (break the spaghetti so it will fit in the skillet). 'Toast' the spaghetti for 2 minutes until starting to brown. Add carrots, zucchini and dried thyme. Cook for 5 minutes or until vegetables begin to soften. Add the wine and reduce until its completely absorbed. Add 2 cups of vegetable broth, and stir the pasta. Let the pasta cook, add more broth once the pasta has absorbed the broth. Continue this process until all of the broth is used and the spaghetti is al dente (about 15 minutes).
Stir in the cream, cheese, lemon juice and zest. Mix in parsley and salt/pepper to taste. Serve; delizioso!
‘Alla Prima’
The wet-on-wet technique, or alla prima (Italian, meaning at once), is used mostly in oil painting.
Au Premier Coup
The French term au premier coup (at first stroke/direct painting).
When painting with watercolors, this (wet in wet) technique must be used with careful planning and patience. Usually it is unpredictable, but sometimes the results are wonderful. With loads of practice the frustrating accident will turn into rather nice results.
Stowing Sail, 1903 (The Art Institute of Chicago)
Sea and Sand: Domburg 1900
Pasta Primavera
Pasta made with fresh spring vegetables. Too bad we are not in spring yet. Winter hasn’t even officially begun.
Recipe - this is a basic recipe, feel free to be creative and revise it to suit. Fresh vegetables is the key. I am sure you already have a recipe of your own.
Ingredients;
2 T Olive Oil
2 T Butter
2 T Garlic, minced
1 lb. Dry Spaghetti
2 Carrots, cut julienne
1 Zucchini/yellow Squash, cut julienne
1t Dried Thyme
4 oz. Dry White Wine
5 C Vegetable Broth
1/2 C Heavy Cream
1 C grated Parmigiano
1/2 Lemon, juice & zest
1/4 C Italian Parsley, chopped
Salt, to taste
Black Pepper, freshly ground, to taste
Directions:
In a skillet, heat the olive oil and butter over medium heat. Add the garlic and cook for 30 seconds followed by the spaghetti (break the spaghetti so it will fit in the skillet). 'Toast' the spaghetti for 2 minutes until starting to brown. Add carrots, zucchini and dried thyme. Cook for 5 minutes or until vegetables begin to soften. Add the wine and reduce until its completely absorbed. Add 2 cups of vegetable broth, and stir the pasta. Let the pasta cook, add more broth once the pasta has absorbed the broth. Continue this process until all of the broth is used and the spaghetti is al dente (about 15 minutes).
Stir in the cream, cheese, lemon juice and zest. Mix in parsley and salt/pepper to taste. Serve; delizioso!
