Published by tony April 15th, 2008
Spaghettini con Granchio
This Sicilian seafood sauce can be prepared up to to 4 hours before serving. Just cover the pan and reheat the sauce over very low heat while the pasta is cooking. If you’re a crab lover this sweet-tasting Italian sauce recipe with just a tingle of hotness is a definite favorite!
Ingredients:
1 lb fresh jumbo lump crab meat
1/4 cup olive oil
1 1/2 cups finely chopped yellow onion
1 can concentrated crushed tomatoes (or 1 can Italian plum tomatoes - coarsely chopped)
2 tbsp fresh minced basil
Salt
1/2 tsp red pepper flakes
1/2 tsp sugar
1 lb spaghettini
2 tbsp minced parsley leaves (to garnish)
Preparation:
1 - Using your fingertips, pick over the crab meat to remove any bits of shells. Set the crab aside.
2 - In a large saute pan, heat 1/4 cup olive oil over medium heat. Add onion, turn heat to low and saute, stirring frequently, until soft but not brown, for about 5 minutes. Stir in the tomatoes, basil, salt, red pepper flakes and sugar. Increase heat to high and bring suace to a boil. Turn heat to low and cook sauce uncovered, stirring frequently, until slightly thickened, for about 20 minutes. Stir in the crab meat and continue to cook, stirring constantly, for about 5 minutes. Remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl and toss quickly. Mix half of the crab meat sauce with pasta and spoon the remaining sauce on top. Garnish with minced parsley and serve immediately.
Serves 6 to 8
Mangiare!
Published by tony March 30th, 2008
Linguine with Shrimp - Linguine con Gamberi
The subtle flavor of lemon sauce mixed with shrimp and herbs makes this easy Italian seafood recipe truly memorable. Enjoy!
Ingredients:
1 1/2 lbs medium shrimp
1/4 cup olive oil
1/4 cup unsalted butter
1 cup thinly sliced scallions
1 tsp minced garlic
1/4 cup fresh lemon juice
2 tbsp minced fresh basil
Salt
Freshly ground black pepper
1/4 cup minced parsley leaves
1 lb linguine
Preparation:
1 - Peel and devein the shrimp. Wash thoroughly under cold water and blot dry with a paper towel. Set aside.
2 - In a large saute pan, heat olive oil over medium heat, then add 1/4 cup butter. Add the scallions and cook, stirring constantly, for about 2 minutes. Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes. Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimp turn pink, about 2 to 3 minutes. Add the lemon juice and basil, turn heat to low and cook, stirring constantly, for about 30 seconds. Season with 1 tsp salt and pepper. Stir in parsley and remove from heat.
3 - Cook pasta in 6 quarts boiling water with 1 tbsp salt until al dente. Drain in a colander, transfer to a bowl containing 1 tbsp butter and toss quickly. Add half of the shrimp mixture to pasta and toss well. Spoon remaining shrimp mixture to top and serve immediately.
Serves 4 to 6
Mangiare!
Published by tony January 7th, 2008
Lobster Risotto
Making this Italian seafood recipe, takes a little extra work to buy the whole lobsters and prep them to retrieve the chunks of meat, but everyone will love the taste and elegance of this creamy and fragrant Italian dish!
Ingredients:
5 (1-pound) whole lobsters, cooked
4 1/2 cups Fish Stock
10 sprigs fresh thyme
1 tbsp olive oil
1 1/2 cups arborio rice
1 cup Pinot Grigio (or any other dry white drinking wine)
1/2 cup shredded fontina cheese
Fresh-cracked black pepper
Preparation:
1 - Split the warm lobsters in half lengthwise. Remove the tail meat from the shell, and dice the meat. Reserve the lobster cavities. Place the lobster meat in a dish or pan with a tight-fitting lid. Pour in a bit of the Fish Stock to keep the meat moist, and cover securely to keep warm. Set aside.
2 - Clean the thyme and remove the leaves. Heat the oil to medium temperature in a large saucepan.
3 - Add the rice, and stir for 1 minute. Add the wine, and stir until fully absorbed. Add the stock 1/2 cup at a time, stirring frequently and allowing each addition to be completely absorbed before adding the next. Continue until all the stock is absorbed and the rice is tender.
4 - Remove from heat, and stir in the cheese.
5 - To serve, place each lobster half on a serving plate. Fill each tail cavity with a large scoop of risotto. Sprinkle with the lobster meat, thyme, and pepper.
Serves 8 to 10
Enjoy this classic Italian seafood recipe!
Published by tony November 25th, 2007
Baccala
Baccala, or salt cod, is a common dish in Italy. Fresh whole cod is boned and its sides salt cured and preserved in wood barrels. This unique Italian recipe is very fragrant, due to the saffron. Serve with plenty of Italian bread for dipping! Enjoy!
Ingredients:
1 1/2 lbs baccala (salted cod)
2 shallots
1/2 bulb garlic
1 lb plum tomatoes
1/2 bunch fresh parsley
1 tbsp olive oil
1 tsp saffron threads
1/2 cup dry white wine (not cooking wine)
1 cup fish stock (or broth)
2 tbsp fresh-grated Parmesan cheese
Fresh-cracked black pepper
Preparation:
1 - Lightly pound the baccala to soften. Soak the baccala in ice-cold water in a large plastic container for at least 2 days (4 days is better) in the refrigerator. Pour off the water every 8 to 12 hours, rinse the fish, and add fresh ice-cold water. Pat fish dry.
2 - Peel and mince the shallots and garlic. Clean and chop the tomatoes. Clean and gently chop the parsley.
3 - Heat the oil to medium temperature in a large saucepan. Add the fish, shallots, garlic, and tomatoes. Saute for 5 minutes. Add the saffron and wine; let the wine reduce by half the volume. Pour in the stock, and cook for approximately 20 minutes, uncovered.
4 - Serve in shallow bowls sprinkled with the cheese, parsley, and pepper.
Serves 8 to 10
Mangiare!
Published by tony October 13th, 2007
Shrimp Scampi
Shrimp Scampi must be served right from the stove for the best texture. If it has to sit for a while, the shrimp becomes slightly soggy as it soaks up the sauce.
Ingredients:
1 lb medium-sized shrimp (20-30 count)
1/2 bulb garlic
1 large lemon
1/2 bunch fresh parsley
2 tbsp olive oil
Fresh-cracked black pepper
1/2 cup dry white wine (not cooking wine)
1/2 cup fish stock
1/4 cup cold unsalted butter
Preparation:
1 - Peel the shrimp (leave the tails intact). Rinse in cold water and pat dry with paper towels. Peel and mince the garlic. Zest and juice the lemon. Clean and chop the parsley.
2 - Heat the oil to medium temperature in a large saute pan. Season the shrimp with pepper and add to the hot oil. Saute for 1 minute, stirring constantly. Add the garlic, then lemon juice and wine, stirring constantly. Saute for 1 minute, then add the stock. Cook for 3 minutes.
3 - Add the cold butter, stir, and remove from heat. Sprinkle with the lemon zest and parsley, and serve.
Servings: 8 to 10
Enjoy this classic Italian recipe with family and friends!
Mangiare!
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