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Rosato Sauce Takes the Stage for the Holidays

December 20, 2012 by 2 Comments
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Shrimp-Rosato-Risotto03-300x225

Buon giorno!

As we scramble to find that “special dish” for the holidays that is still light and won’t send everyone to the fainting couches for a nap – think fish! Need a choice for “Feast of the Seven Fishes” that might be a little different? Look to your wine rack or wine cellar or wine merchant and select a delicious Rosé Wine – with a lovely pink tint well suited to candlelight. There are some really great Italian, French, and even Spanish Rosés out there to choose from. Then consider a dish like SHRIMP WITH ROSATO SAUCE or SALMON WITH ROSATO SAUCE.

These dishes have all the right elements for the famous Italian Christmas Eve feast, but also are lovely to serve at a dinner party for New Year’s Eve or that “special dinner for two”! They are easy, light, and so pretty to look at. At the same time, it gives everyone an opportunity to sample the endless list of great Rosé Wines available.  Your table will be an eye catcher with glasses poured with the pale rosy-hued wines, and even better – you’ll surprise your guests with your choice of both food and wine. Don’t wait for summer time to enjoy these beautiful light wines.

 

   SHRIMP WITH ROSATO SAUCE

(Served with Risi e Bisi – Risotto with Peas)

Serves: 4

2 Tbsp. Butter

1 Tbsp. Olive Oil

1 1/2 lb. Large Shrimp, shelled, de-veined, cleaned

1 Medium Onion or 2 shallots- chopped

2 Tbsp. Tomato Paste

1 c. Rosé or Rosato Wine

2 Tbsp. Chopped Fresh Basil Leaves

8 oz Mascarpone Cheese

Salt and Pepper to taste

Lots of Chopped Fresh Basil Leaves for garnish

Cook onion in butter and olive oil  about 3 minutes. Add raw shrimp and cook about 2 minutes. Add wine with tomato paste mixed in and dissolved. Reduce down  – takes just a few minutes. Add the 2 Tbsp. Chopped Fresh Basil.Turn off heat and add the mascarpone. Stir in.

Serve over Orzo with a little olive oil, fresh Basil, salt and pepper OR Serve with Risotto and Peas (Risi E Bisi) (recipe below)

RiSOTTO WITH PEAS

(RISI E BISI)

This lovely and light risotto from the Veneto region is great on its own or as the ideal companion to the Shrimp With Rosato Sauce. It is usually made with English Peas – fresh or frozen. In this presentation, I have used the Southern Lady Peas – sweet and fresh.

Serves: 4-6

2 Tbsp. Butter

2 Tbsp. Olive Oil

1 Chopped Onion

2 c. Arborio Rice

1 c. Fresh or frozen Peas or Fresh Lady Peas

6 c. Warm Chicken Broth

2 Tbsp. unsalted butter

1/2 c. Parmigiano-Reggiano or Montasio Cheese – grated

Salt and Pepper to taste

Saute onion in butter and olive oil for about 5 minutes. Add Arborio Rice, stirring to coat well and slightly toast – about 5 minutes. Add the peas. Begin ladling in the warm broth starting with a cupful. Let the risotto absorb it. Then add another ladle of broth. Keep stirring  on medium high heat until absorbed. Do not let dry out. Continue this adding and absorbing process until the broth is gone. Taste the rice. It should be tender with a slight “bite”. Turn off heat and add the butter. Stir until melted butter. Pour in the grated cheese, stir and it’s ready!

SALMON WITH ROSATO SAUCE

Salmon with Rosato Sauce

If you like Salmon, you’ll love this one! This is a great presentation for a light Salmon meal with just a little something extra.

Serves: 4 ( Just cut the recipe if making less)

4 Fresh Salmon Fillets

Rosato Sauce ( as in the Shrimp With Rosato Sauce above with a couple of changes below)

3 Fresh Ripe Roma or 3 Medium Tomatoes – chopped

Chopped Fresh Basil for garnish

This is so simple! Just make your salmon your favorite way – grilled, baked, or broiled. You can even poach it if you like. If grilling or baking, I like to drizzle it with just a little olive oil and add Kosher Salt and Fresh Pepper. That’s it!

Make the Rosato Sauce as you see it above in the recipe for Shrimp With Rosato Sauce – except omit the shrimp. It makes enough sauce for about 4 servings. When I make the sauce for salmon, I also like to add 3 chopped fresh ripe tomatoes ( I like Romas). I add them just after the saute of the onion. Let the tomatoes cook with the onion until soft and they emit juices – just a few minutes. Then proceed with the wine etc. to finish the sauce.

Plate the salmon.

Pour a little of the sauce over each fillet. Top with chopped fresh Basil Leaves.

PARLA COME MANGI!

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Spicy Hot Shrimp Pizza

September 9, 2012 by Leave a Comment
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Pizza di Gamberi Arrabiata-

 

Spicy Shrimp Pizza_5

Buon giorno!

Pizza has endless possibilities. For me, when I go to the trouble to make a pizza, it needs to be memorable. Just plain pizza will never do. Often when I am in the mood for something hot or spicy, my preference is SPICY HOT SHRIMP PIZZA or Pizza di Gamberi Arrabiata. This is a fun pizza and one that you will remember eating!

Arrabiata generally means angry. However, it can run the gamut from mad to enraged or infuriated depending on how passionate you want to be. In the case of pizza, that would include how hot and spicy you want to be. Arrabiata Sauce is a hot pasta sauce that is most often attributed to Rome or Central Italy. When you want heat, this is the sauce, baby, and the amount of heat is up to the chef. Of course, the more gentile among us might prefer a little less intensity and can enjoy the sauce with less hot pepper. It’s your call.

The good news is that this is an easy pizza to make. It is one of the more interesting ones and satisfies both the need for pizza as well as seafood.

The best and easiest pizza dough or crust I can recommend – one that you can make ahead and freeze – is the recipe from my post Pizza-That’s Amore. 

I always keep a couple of loaves in the freezer. They thaw quickly. That way I can have perfect pizza anytime I crave it.

You’ll see me break one of the rules with this pizza – you know – the one about no cheese with seafood. In this case the mild mozzarella provides a creamy base for the shrimp and does not overwhelm it. I think it has something to do with the presence of the hot pepper also. It all seems to make sense.

OK! So let’s put on our red hot shoes and reach for the large container of red pepper flakes for this occasion—and prepare to be infuriated, or enraged, or — WHATEVER!

SPICY HOT SHRIMP PIZZA

(Pizza di Gamberi Arrabiata)

Makes: 1 pizza

Ingredients

1 loaf pizza dough – See recipe: Pizza—That’s Amore

1 C. Marinara Sauce or Sauce Pommodoro (Olive Oil, fresh garlic, San Marzano Tomatoes, salt, pepper, Fresh Basil)

1/2-3/4 Tsp. Red Pepper Flakes

1/4 C. Heavy Cream

1/2 lb 16-20 Count Raw Shrimp, cleaned and peeled

1 1/2 C. Fresh Mozzarella Cheese (grated or sliced thinly)

1/2 C. Chopped Fresh Basil

A few capers – optional

Instructions

Make a simple Marinara Sauce (this is a basic recipe – make as much or as little as you like): Add some garlic to a little Olive Oil in a pan. Cook a couple of minutes. Add some San Marzano Tomatoes, crushed with your fingers. Add Salt, Pepper and Fresh Basil. Add the Red Pepper Flakes to the pan, and simmer about 10-15 minutes until the water is cooked out of it leaving a concentrated sauce.

Take 1 cup of sauce and add the heavy cream – Stir.

Take a little of the sauce and add it to the raw shrimp-just enough to coat, mix, and set aside.

Prepare your pizza dough for your pizza and roll or stretch to desired size.

Put a few drops of olive oil on the pizza dough and spread with your fingers coating the dough.

Put some of the remaining sauce on the pizza shell.

Spicy Shrimp pizza process 1

Top with Fresh Mozzarella.

Spicy shrimp pizza process 2

Arrange shrimp around the top of the cheese.

Spicy Shrimp pizza process 3

Sprinkle fresh basil over the top.

Spicy Shrimp Pizza process 4

Add a few Capers for brightness if you like.

Cook your pizza as you normally would indoors or out on the grill. For a step by step method to grilling great pizza, check my post: Pizza On the Grill.

Enjoy your Spicy Hot Shrimp Pizza with your favorite Italian red wine or some ice cold Peroni. As for me, I’d go for a nice Valpolicella with this one.

PARLA COME MANGI!

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LINDA’S ITALIAN TABLE

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January: Stuffed Shrimp

January 1, 2011 by Leave a Comment
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I like to serve my Stuffed Shrimp with Lemon Pasta, a green salad, and a Crisp Orvieto Classico. It has enough star power to serve as an entree serving four, but also is light enough to tease as an appetizer serving eight.

1 1/4 lb Large Shrimp, peeled, cleaned and butterflied – see photo (at least 10-15 count)
Extra Virgin Olive Oil
1 Tbsp Fresh Lemon juice (Meyer if available)
2 Tsp Limoncello
1/4 tsp Kosher Salt
Fresh Ground Pepper – about 3 twists of the grinder

Butterfly shrimp: take a sharp knife and carefully cut up the back where you have removed the vein about halfway – open the top of the shrimp with your fingers and place in oiled baking dish. See below:

Butterflied Shrimp

Drizzle with Extra Virgin Olive Oil, the fresh lemon juice, and Limoncello. Sprinkle the shrimp with the Kosher salt and pepper. Set aside while stuffing is made.

STUFFING

2 Tbsp. Extra Virgin Olive Oil
2 Cloves finely chopped garlic
1/2 Sweet onion chopped
1/2 c. Fennel chopped
Juice of 1/2 Lemon (Meyer if available)
1/4 tsp Kosher Salt
Fresh Ground Pepper – about 4 twists
Dash of Red Pepper Flakes

2 Cups Fresh White Breadcrumbs – preferably Italian Bread
1/4 c. Fresh Basil chopped
3 Tbsp. Fresh Flat Leaf Italian parsley
1/4 tsp Kosher Salt
Fresh Ground Black Pepper to taste
1 Tbsp Parmigiano-Reggiano
1/4 c. Toasted Pignolis (pine nuts)
2 Tbsp. Limoncello

2 Tbsp Butter in small bits
Chopped Fresh Italian Flat Leaf Parsley for garnish
Small Drizzle Limoncello if you like

In Olive Oil, saute garlic, onion, fennel for a few minutes on Medium heat just until tender. Add lemon juice, salt, pepper, and red pepper flakes. Stir and cook one minute more and remove from heat.

Add this vegetable mixture to the fresh bread crumbs, basil and parsley. Mix together and then add the Parmigiano and Toasted Pignolis. Mix again and add the Limoncello. Stir again.

Distribute the stuffing loosely over the top of the shrimp completely covering. I find that my clean hands rather than a spoon achieves a better result. Sprinkle the parley over the top, followed by the bits of butter dotting the top. One last SMALL drizzle of Limoncello if you like completes this lovely dish.

Bake in a 350 degree oven for about 25 minutes. Top should be golden.

PARLA COME MANGI!

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