Nora Pouillon
Restaurant Nora
2132 Florida Ave NW, Washington, DC
Phone: (202) 462-5143

Featuring organic, multi-ethnic cuisine, the internationally-known Nora opened in 1979 and has been praised for its delicious, high quality food and healthy approach to eating. Nora’s second restaurant, Asia Nora, serves uniquely interpreted dishes from across Asia using organic ingredients. In April 1999, Nora became the first certified organic restaurant in the country: this is living proof that one can successfully run an upscale restaurant that is good for you and for the environment.

Saffron Fettuccine with Ten Kinds of Tomatoes, Fresh Mozzarella, Basil & Balsamic Vinegar
10 kinds of tomatoes:
  • 1 red tomato
  • 1 yellow tomato
  • 1 red cherry tomato
  • 1 yellow cherry tomato
  • 1 red pear tomato
  • 1 yellow pear tomato
  • 1 red currant tomato
  • 1 yellow currant tomato
  • 1 orange or yellow Sungold tomato
  • 1 green grape tomato
  • 1 cup basil leaves, julienne cut for garnish
  • Balsamic vinaigrette
  • 4 ounces fresh mozzarella, cut into 1/4-inch cubes
  • 1 pound good quality fresh saffron, spinach or other flavor fettuccine or pasta
  • 1 teaspoon olive oil
  • Basil leaves for garnish

    Bring a large pot of water to a boil. Just before cooking the fettuccine, add 1/2 tablespoon of olive oil to the water. This helps prevent the fresh pasta from sticking together. Add the fettuccine and boil for 3 to 4 minutes or until al dente.

    Wash and slice the large tomatoes, quarter the medium ones and halve the small ones. Leave the currant tomatoes whole. Toss with the balsamic vinaigrette and the julienned basil leaves.

    Pour the vinegar and salt into a small bowl, add the olive oil, garlic and pepper and mix. Taste for seasoning. Make the tomato salad and add the mozzarella. Boil water and cook the fresh fettuccine until al dente, about 3 or 4 minutes.

    Toss the pasta with 1 teaspoon olive oil to prevent it from sticking. Prepare the saffron fettucine. Bring a large pot of water to a boil, add the saffron fettucine and cook for 3 to 4 minutes until al dente. Drain in a colander. Toss the pasta with 1 teaspoon of olive oil to prevent it from sticking. Mix the ten kinds of tomatoes with the basil and balsamic vinaigrette.

    Assembly: Put the fettucine noodles on 4 large, warmed dinner plates. Arrange several spoonfuls of the tomato-basil salad on top.

    Balsamic Vinaigrette*

  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon chopped garlic
  • Sea salt and freshly ground black pepper

  • Restaurant Nora and Asia Nora

    Recipe Seeds: Basil, Heirloom Tomatoes, Main Crop Tomatoes, Plum Tomatoes, Small-Type Tomatoes

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