Tre Pupazzi or the Three Puppets is close to the top of my favorite Roman restaurants. It was a big deal when I learned we were planning on going there. I had very fond memories of my food. And for some reason I also remembered the decor, which hadn't changed.
1 box pasta (Cookbook recommends Gemelli, but that isn't readily available here.)
1 bag green beans (divided)
1 cup heavy whipping cream
3/4 teaspoon cinnamon
1 garlic clove
Salt and pepper to taste
Boil pasta according to directions. Meanwhile, microwave green beans in a covered glass dish until almost cooked. Puree 2/3 of green beans in blender with remaining ingredients. Pour sauce into a large pan with almost al dente pasta and remaining green beans. Add pasta water for additional thinning of the sauce. Cook together until al dente.
I've held onto this photo for quite some time hoping to do a calculation of how much it cost me to make these biscuits. But now, my receipts are jumbled together as I've been too tired to keep them well organized, and it would be a great challenge to get an estimate. Maybe I'll update this with the facts around tax time when I don't have a choice but to go through all of them.
The concierge at our hotel needed to direct us to a reasonably fast dinner location. Paul said Italian pizza sounded good, and she made a reservation for us at Salute! on Madison Ave. and then directed us on the best way to get a cab to Carnegie Hall for a beautiful, but long performance of Handel's Messiah. (In case you never knew, the Hallelujah Chorus is not the end of the program, only of Part 2.)
At least one of us is back from New York City, and I had a blast. (Paul comes home late tomorrow.) I can't wait to share all the photos and reviews of some really good food. Although, I'm sorry to say sometimes we only had two meals in the day because we were so busy being tourists.
Gourmet Magazine's April 2009 edition had a tempting recipe for asparagus and tortellini in a cream sauce and topped with a generous serving of Parmesan Reggiano. I thought having some of my mom's cream that needed to be used up gave me a perfect excuse to buy the ingredients for the dish. (Tortellini is rarely in our house just because we like dried pasta best.)