Inspired by Gemini’s intrinsic duality: Seemingly bold and vibrant at first glance, but the flavors are light, soft and playful.
SERVES 2-3 | TAKES 30 MINS
Two thoughts running through our head right now (ironic since this is a post about Geminis, isn’t it?)–
1. We know people like to hate on Geminis, but our PSA for today is that Geminis are falsely misrepresented as two-faced because of their intrinsic duality. In reality, Geminis rarely have a hidden agenda. Are we just saying that because both of our Rising signs are Gemini? maybe. Maybe not. Listen, maybe they are too busy juggling all their passions, careers, hobbies and friend groups to reply to your texts on time. Maybe they’ll even ghost you for months and pop back up unannounced without so much as an explanation for why they fell of the face of the planet. That’s just their personality! And honestly, we kind of love them for it. It’s never a dull day.
2. When I was in Italy visiting family earlier this year, my mom and I stumbled upon a very cute classic Milanese restaurant called Osteria al Fuoco di Brace (highly recommend it if you’re planning on visiting Milan.) Aside from all the nostalgic classic eats I grew up with, they had a special risotto made with chamomile and jasmine on the menu. It sparked our curiosity from the get-go, but the flavor combinations seemed like a risk. Basically rice in tea? Hmm. When the dish arrived, a subtle floral scent filled the air around us and a light, creamy risotto was placed in front of us. It was beautiful and unique. We turned around and saw what appeared to be an old apothecary set up steeping the fresh teas for the broth. It was quite the experience and an inspiring moment. Something that I, who thinks about food 90% of the day, had never event thought of.
Okay, so what’s the tie in between these two? Geminis! Because they’re playful and intellectually curious. Stay with me: Seemingly bold and vibrant at first glance, but actually quite light and airy. Just like our Bucatini with Chamomile and Saffron. The flavors are delicate, balanced and soft, but still rich. It’s a surprising dish and one that looks as bright as the summer sun coming through in May.
It’s also quite simple to make! All you need is chamomile tea, chamomile flowers, honey, lemon, a long pasta, and some butter. We use dried chamomile flowers, but you can sub in fresh chamomile flowers to make the chamomile butter if you prefer, and the butter can be made and stored ahead of time for that extra bit of convenience (It’ll keep for about 3 days.)
You can see how we made this recipe here!
And of course, if you do make this Gemini pasta, don’t forget to tag us on Instagram! Looking through the photos and videos of recipes you all have made is our favorite.
Gemini’s Bucatini with Chamomile & Saffron
Ingredients
- 1 bag chamomile tea
- 1 tsp honey
- 1 pinch saffron strands
- sea salt
- 8 tbsp unsalted butter
- 1 tbsp dried chamomile flowers
- 1 tbsp panko breadcrumbs
- 1/2 lemon zest
- 1/2 lb bucatini
Instructions
- Bring a pot of water salted like the sea to a boil.
Make the chamomile broth:
- In a jar, pour in 3/4 cup boiling water. Add the chamomile tea, honey, saffron and a pinch of salt. Gently shake the jar to combine, then let steep for 10 minutes. Set aside.
Make the chamomile butter:
- Melt butter in a small pot over low heat, then add dried chamomile and steep for 10 minutes.
- Cook pasta in boiling water for 4 minutes, until just softened slightly but not fully cooked. Heat a large skillet over medium heat and pour in the chamomile broth, then transfer pasta to the skillet with broth. Cook, tossing and adding pasta water as needed until as dente, around 3 minutes more.
- Strain the chamomile butter into the pasta and season. Transfer to a serving dish, dust with panko crumbs and sprinkle with lemon zest.
The best pasta ever – easy to follow instructions and so enjoyable to make & eat! Highly recommend!