Published by tony July 19th, 2008
Risotto con Pettine
Risotto with sea or bay scallops can be an elegant main course. You can substitute shrimp for the scallops, or use a combination of both. Wash scallops or devein shrimp before making basic risotto. The seafood must be sauteed as soon as the risotto is finished, so that when you add it to the pot the consistency of the risotto will still be creamy when served. Enjoy this classic Italian recipe!
Ingredients:
Basic Risotto
1 1/2 lbs sea or bay scallops
1/4 cup unsalted butter
1 cup thinly sliced scallions
1/2 tsp salt
1/2 tsp pepper
1 tbsp grated lemon grind
2 tbsp finely minced Italian parsley leaves
Freshly grated Parmigiano cheese
Preparation:
1 - Wash scallops several times in cold water to remove sand. Place in a strainer and blot dry with paper towel. If using tiny bay scallops, leave whole; if using sea scallops, cut horizontally into 1/2 inch slices.
2 - In a large saute pan, melt butter over medium heat. Add scallions and saute, stirring constantly, until barely tender, about 2 minutes. Add scallops and cook, stirring constantly, for 2 minutes. Add slat, pepper, and lemon rind; mix well and remove from heat.
3 - Stir scallop into risotto. Cook uncovered over low heat, stirring constantly, until juices from scallops are completely absorbed into rice, about 1 to 2 minutes. Remove from heat and stir in parsley.
4 - Transfer to a heated bowl and serve with freshly grated Parmigiano cheese.
Serves 4 to 6
Mangiare!
Published by tony June 19th, 2008
Gamberi Marinara
This classic Italian recipe is a real quickie! Enjoy it tonight!
Ingredients:
2 lbs fresh or frozen shrimp
1/2 cup olive oil
1 clove minced garlic
2 lbs plum tomatoes, mashed
1 tbsp fresh minced basil (or dry basil)
pinch of oregano
2 tbsp dry white wine
Salt and pepper to taste
Preparation:
1 - Shell and de-vein the fresh shrimp. Wash and drain well.
2 - In a medium-size saucepan, cook the garlic in 1/4 cup olive oil, over low flame, until light brown. Add the tomatoes, basil, oregano, wine, salt and pepper. Cover partially. Simmer for 30 minutes.
3 - In a large skillet, heat the remaining olive oil. Saute the shrimp for about 3 minutes. Discard the oil and add the shrimp to the sauce. Simmer for 3 minutes.
Serves 4 to 6
Mangiare!
Published by tony May 23rd, 2008
Cozze en Bianco
This tasty Italian seafood recipe comes to us by Kristal McKanders from Nashville, TN. People say the way to a man’s heart is through his stomach. Well, women love to eat too! A great way for men to show appreciation for their significant others is by learning to cook their partners’ favorite meal.
Country music artist Vince Gill recently teamed up with Johnny Carrabba, founder of Carrabba’s Italian Grill, to learn to do just that for his wife Amy Grant. Johnny taught Vince how to make Amy’s favorite dish and popular menu item, Mussels in White Wine Sauce, in front of a small audience at the Country Music Hall of Fame in Nashville as part of a fund raiser for a Nashville homeless shelter. Thanks Kristal!
Enjoy!
Ingredients:
2 oz olive oil
1 lb cleaned Canadian Mussels
1/4 chopped yellow onion
6 cloves chopped garlic
1 oz Pernod liquor
8 basil leaves chopped
6 oz lemon butter sauce
Juice of 1 lemon
Preparation:
1 - Heat oil in sauté pan. Add mussels, cover and cook until shells begin to open about 2 minutes. Remove top and add garlic and onions and toss. Cover pan again and cook for 1 minute.
2- Remove top and add remaining ingredients. Reduce heat for 2 minutes with top off. Place in bowl and serve.
Mangiare!
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!
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