Murals on 54, New York 10019, Restaurant/cafe

Murals on 54

Restaurant/cafe

63 W 54th Street
10019 New York
United States

Phone: 212-314-7700

Website: www.murals54.com

Opening times:
Sun 7:00 am - 12:30 pm
Mon 6:30 am - 10:45 am, 12:00 pm - 2:15 pm
Tue 6:30 am - 10:45 am, 12:00 pm - 2:15 pm
Wed 6:30 am - 10:45 am, 12:00 pm - 2:15 pm
Thu 6:30 am - 10:45 am, 12:00 pm - 2:15 pm
Fri 6:30 am - 10:45 am, 12:00 pm - 2:15 pm
Sat 7:00 am - 12:30 pm

Murals 54 NYC is set amidst restored vibrant murals. The Culinary creations from our chef will please any palate, offering uniquely infused flavors with a modern approach to Mediterranean Cuisine. Join us on Facebook for the latest news and offers.

Chef Hohmann shares one of his spring recipes. Enjoy!

Fettuccini with Fresh Ricotta, Squash Blossoms and Basil Oil

FOR THE BASIL OIL
About 12 basil leaves, roughly chopped
1 garlic clove, minced
1/2 teaspoon grated lemon zest
1/3 cup extra virgin olive oil
Salt and pepper

FOR THE PASTA
1 pound Fettuccini or other pasta
2 tablespoons extra virgin olive oil
1/2 pound small zucchini, thinly sliced
Salt and pepper
About 12 squash blossoms, stems removed
1/2 pound fresh ricotta (about 1 cup), at room temperature
Pecorino cheese, for grating.

Method
1. To make the basil oil, in a small dish stir together the basil, garlic, lemon zest and olive oil. Add a little salt and pepper. Set aside for at least 15 minutes. Meanwhile, bring a large pot of salted water to a boil, add the pasta, and cook until al dente.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the zucchini, season with salt and pepper, and cook until barely done, 1 or 2 minutes. Turn off the heat. Tear the squash blossoms into strips.
3. Drain the pasta, reserving 1 cup pasta water. Add pappardelle to the skillet with the zucchini. Add squash blossoms, ricotta and a little salt and pepper. Quickly stir together with 2 wooden spoons, leaving the ricotta a little chunky. Add pasta water if necessary and transfer to a warm serving bowl.