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East County Friday, Jul. 2, 2010 5 years ago

RECIPE AND A RESERVATION: La Cantina Toscana

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by: Pam Eubanks Senior Editor

La Cantina Toscana
Owners: Merike Koger, Francesco Gianadrea and Joseph Casadonte
Address : 8203 Cooper Creek Blvd.
Phone: 359-2500
Hours: Open for lunch 11:30 a.m. to 2:30 p.m., Monday through Saturday; Open for dinner from 5-9 p.m., Sunday through Thursday; and from 5-9:30 p.m., Friday and Saturday
Known for: European fusion
Website: www.cantinatoscana.biz

Italina Pancetta Gnochetti
Serves one

Ingredients
2 Tablespoon pancetta
2 Tablespoon peas
3 each artichoke hearts, quartered
2 oz white wine
1 teaspoon garlic
¼ parmesan cheese, grated
1 ½ cup shell pasta, cooked
Salt and pepper to day

Method
1. Heat sauté pan with oil. Add pancetta. Sauté for 30 seconds
2. Add peas, artichokes. Sauté 30 seconds.
3. Add garlic and deglaze the pan by adding the wine.
4. Turn off the burner and add parmesan cheese and cooked pasta.
5. Toss to combine.

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