actually, it's not really a recipe that i need, but some advice i suppose...
while in culinary school, we had a day where we presented reports on celebrity chefs and made a (quick)dish of theirs. there was an absolutely delicious pasta dish someone made and i cannot remember exactly what was in it or the name of the chef to whom the dish was credited. i know there were bananas, scotch bonnets and pasta (i think egg) in a some light creamy sauce. i guess i'm really just looking for some insight as to how i should go about recreating it and exactly what ingredients i should use. for example, how should i make the sauce? any herbs/spices/vegetables that would complement these flavors? should the bananas be very under ripe to hold up, or is that incorrect thinking? maybe i could switch the style of pasta, (orzo maybe?) and serve it cold like pasta salad. i would really like to make this dish for a surprise party i'm throwing in the summer which will have a tropical theme, if that gets any creative juices flowing. thanks for the help!!
while in culinary school, we had a day where we presented reports on celebrity chefs and made a (quick)dish of theirs. there was an absolutely delicious pasta dish someone made and i cannot remember exactly what was in it or the name of the chef to whom the dish was credited. i know there were bananas, scotch bonnets and pasta (i think egg) in a some light creamy sauce. i guess i'm really just looking for some insight as to how i should go about recreating it and exactly what ingredients i should use. for example, how should i make the sauce? any herbs/spices/vegetables that would complement these flavors? should the bananas be very under ripe to hold up, or is that incorrect thinking? maybe i could switch the style of pasta, (orzo maybe?) and serve it cold like pasta salad. i would really like to make this dish for a surprise party i'm throwing in the summer which will have a tropical theme, if that gets any creative juices flowing. thanks for the help!!
