New York’s Finest Chef Santo Bruno
Orange Basil Linguine
Chef Bruno on
Chef Bruno accepts a culinary challenge from his
wife and gets a big kiss in return.
Hello, my readers. I’ve got a great new recipe for
you, and, as usual, there’s a little story behind
it. My wife made me a toasted English muffin
with orange marmalade for breakfast one recent
morning. She always likes to keep me on my toes, so
she asked, “Do you think you can make a spaghetti
dish with orange marmalade?” I responded that I
would try to come up with something—I can’t turn
down a culinary challenge!
My first attempt didn’t quite work out—
something was missing, but I couldn’t figure out
what it was. So I called my brother in Italy; he is,
by the way, one of the finest chefs in Sicily. I told
him about the dish and explained that something
seemed to be missing from it. He suggested that I
try using some cornstarch.
Armed with that knowledge, my wife and
I headed to the supermarket to pick up some
various products, and, after all that, we were too tired to even think about cooking by the time we finally got home. The following day,
though, I finally made it for her. It was worth all the trouble and delays. She loved it so much, she gave me a big kiss.
So if you want a kiss, make Orange Basil Linguine for your wife!
1 tbsp. margarine, melted
½ c. canned chicken broth
½ c. orange juice, unsweetened
2 tsp. cornstarch
1 tbsp. fresh basil, chopped
1/8 tsp. orange rind, grated
3 c. linguine, cooked without salt
1 tbsp. Parmesan cheese
2 orange slices
1 sprig of fresh basil
18 PMQ Pizza Magazine – The Pizza Industry’s Business Monthly
Combine the first four ingredients in a small saucepan. Stir
well and bring to a boil. Cook for about one minute. Remove
from heat and add the chopped basil and grated orange
rind. Stir and add the mixture to the cooked linguine,
tossing gently. Sprinkle with Parmesan cheese and add the
sliced orange and basil sprig on top as a garnish.
Chef Bruno is PMQ’s culinary
advisor, with more than 40 years
of international pizza experience.
He is the corporate chef for
Marsal & Sons and the culinary
coach of the U.S. Pizza Team.