As thoughts turn to the fall season, many individuals begin to crave hearty dishes and Paesano’s in Steveston offers a wide array of scrumptious Italian dishes to satisfy the palate. This award-winning restaurant has been a permanent fixture in Richmond since 1979 serving authentic, quality and gourmet Italian food, which has been heralded as “a true taste of Italy.”
Owner and Chef Satinder Jaswal took over Paesano’s in 1996 bringing with him 33 years of prior Italian restaurant experience. Known for his signature sauces, innovative dishes and tried-and-true Italian favourites, Jaswal has taken his knowledge and skill over the years to create an unforgettable dining experience.
He is sharing three dishes with DARPAN readers, Paesano’s renowned Penne Pasta D’Angelo, our personal favourite; Linguine Puttanesca, which is a great vegetarian option without the anchovies; and the light, but extremely delicious dessert of Italian Baked Stuffed Peaches. Bon Appétit!
Linguine Puttanesca
Ingredients
56 grams (2 oz) olive oil
2 cloves of garlic
1 small can of whole or crushed tomatoes
2 fillets of anchovies (optional)
1 small jar of pitted black olives
1 spoonful of capers
Salt and pepper to taste
A pinch of crushed chilli peppers and oregano
Linguine for two
Preparation
Brown the garlic in olive oil until tender. Add canned tomatoes. Add salt and pepper, chilli peppers and oregano to taste as desired. At the same time, cook linguine to al dente. Mix anchovies, black olives and capers in the sauce and add to the linguine. Serve hot, add Parmigiano cheese as desired. Serves 2
PennePasta D’Angelo
Ingredients
500 grams (17.69 oz) dried penne
2 Italian sausages sliced
341 grams (12 oz) skinless and boneless chicken sliced
12 prawns, peeled and deveined
250 grams (8.8 oz) baby spinach
227 grams (8 oz) demi glaze
250 ml (1 cup) fresh whipped cream
1 white onion sliced
4-6 mushrooms
Minced garlic
Olive oil
Butter
Salt and pepper to taste
Grated Parmigiano cheese
Preparation
Cook penne in boiling water for seven minutes until al dente. Drain and put aside.
In a pan, sauté sausage and chicken until crispy. Set aside. Add onions, mushroom and garlic to the pan and cook until tender. Add prawns, spinach, cooked sausages and chicken and toss into the penne. Add demi glaze and cream, and if needed add white wine or stock if it’s too thick. Put hot pasta on a hot plate, sprinkle with grated Parmigiano and serve hot! Serves 4 to 6.
Italian Baked Stuffed Peaches
Ingredients
2 large, ripe peaches
9 crushed amaretti biscuits
25 grams (1 oz) ground almonds
1 egg yolk
15 ml (1 tbsp) cocoa powder, sifter
30 ml (2 tbsp) soft brown sugar
Preparation
Preheat oven to 180°C. Wash the peaches and pat dry, cut them in half, following the natural line and remove the stone. Using a teaspoon, scoop out a little of the pulp from the middle of each peach half to create a cavity. Finely chop the scooped out pulp.
In a bowl, combine the chopped peach pulp, crushed amaretti biscuits, ground almonds, egg yolk and cocoa powder – mix thoroughly until evenly blended. Fill the peach cavities with almond mixture and place side-by-side in a baking dish. Sprinkle with brown sugar and bake in the oven for 25 minutes.
Allow the peaches to cool and serve at room temperature drizzled with cooking juices. Add whipping cream and vanilla ice cream as desired. Serves 4
