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'80s-inspired Food
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By CARLA SPARTOS
Here are eight '80s-inspired dishes that hearken back to the golden days of exotic gourmet ingredients, low-fat diet fads and carb-heavy Cal-Med cuisine. Leg warmers and Jane Fonda aerobics video are not included.
THEN: Pasta primavera with pesto, sun-dried tomatoes and raspberry vinegar
NOW: Pasta primavera without pesto, sun-dried tomatoes and raspberry vinegar
Though pasta primavera was actually invented at Le Cirque in the late '70s, it rose to prominence in the shoulder pad-clad decade that followed, when it was gussied up with trendy ingredients such as sun-dried tomatoes, pesto and raspberry vinegar.The latter was a signature of the era's quintessential culinary manifesto, "The Silver Palate Cookbook," which influenced a generation of cooks, including Abigail Hitchcock, chef-owner of Prospect Height's new Abigail Café (807 Classon Ave., Brooklyn; 718-399-3200). Hitchcock's pasta primavera - studded with shrimp, zucchini, garlic, basil and parsley and finished with a touch of cream and ricotta - trades green fettuccine for orecchiette and sun-dried tomatoes for roasted ones. After all, there are some things that just don't need resurrecting.
Here are eight '80s-inspired dishes that hearken back to the golden days of exotic gourmet ingredients, low-fat diet fads and carb-heavy Cal-Med cuisine. Leg warmers and Jane Fonda aerobics video are not included.
THEN: Pasta primavera with pesto, sun-dried tomatoes and raspberry vinegar
NOW: Pasta primavera without pesto, sun-dried tomatoes and raspberry vinegar
Though pasta primavera was actually invented at Le Cirque in the late '70s, it rose to prominence in the shoulder pad-clad decade that followed, when it was gussied up with trendy ingredients such as sun-dried tomatoes, pesto and raspberry vinegar.The latter was a signature of the era's quintessential culinary manifesto, "The Silver Palate Cookbook," which influenced a generation of cooks, including Abigail Hitchcock, chef-owner of Prospect Height's new Abigail Café (807 Classon Ave., Brooklyn; 718-399-3200). Hitchcock's pasta primavera - studded with shrimp, zucchini, garlic, basil and parsley and finished with a touch of cream and ricotta - trades green fettuccine for orecchiette and sun-dried tomatoes for roasted ones. After all, there are some things that just don't need resurrecting.