Ingredients:
1 Lbs. Raw shrimp, deshelled and deveined
2 T. Olive oil
2 T. Butter
3 T. Chopped Italian flat leaf parsley
2 Garlic cloves, minced
1 t. Fresh Mint, finely chopped
Salt
Fresh ground black peppert
1 1/2 T. Fresh Lemon Juice
1 Lbs. Cooked Fettucine
Procedure:
Heat the oil and butter in a skillet. When the fat is hot, add the
shrimp and cook over high heat, turning shrimp constantly
As soon as the shrimp "turn color", that is turn pink, add the
parsley, garlic and mint
Keep tossing for no more than another minute, remove from heat and
stir in the lemon juice, starting with 1 tablespoon. Taste, and if it
needs more tang, add salt and pepper and add the other 1/2 tablespoon
lemon juice
Place the above shrimp mixture on hot fettucine
Serve and garnish
Notes:
Scampi is a type of Italian prawn (shrimp). Scampi can be cooked in
the oven, fried or sautéed with garlic, grilled (broiled) on
skewers, rolled up in small slices of ham, made in a ragout with other
seafoods, or boiled and served cold with vinaigrette. Scampi fritti
(fried in butter) is the best known preparation. Recipes for langoustine
can be used for scampi
Other types of pasta can be used in place of the fettucine
Garnish with sprigs of fresh Italian parsley, lemon twists, etc.
Ingredients:
1/4 C. Capers, drained
1 Clove Garlic, pressed
1 Shallot, minced
1/2 C. Olive oil
1/2 t. Fresh ground black pepper
1 Dried red chili, sliced
1/2 t. Crushed fennel seed
1 T. White Chianti or dry white wine
2 T. Lemon juice
Procedure:
Combine all the ingredients in a jar with tight fitting lid and shake
well
Refrigerate for service
Notes:
Serve with such items as toss garden salads, etc.
Ingredients:
2Lbs. Boneless lean veal, preferably eye of round
2 Carrots, chopped
1 Stalk celery, chopped
1 Onion, chopped
5 Sprigs Italian parsely, chopped
1 can (3 1/2oz) oil-packed tuna, well drained
3 T. Capers, drained
2 Small sweet pickles, drained and chopped
3 Anchovy fillets, chopped
1/4 C. Mayonnaise
1/3 C. Lemon juice
Fresh ground black pepper
Salt
1/4 C. Olive oil
1/4 c. Corn oil
Italian parsely
Lemon slices
Capers
Procedure:
Put veal, carrots, celery, onion and parsely in a large saucepan and
cover veal with cold water
Bring to a boil, then reduce heat and simmer, covered, for 1 1/2
hours. Cool veal completely
Meanwhile, purée tuna, capers, pickles and anchovies together
in a food processor or blender. Add mayonnaise, lemon juice and oils; mix
until well blended. Add pepper, taste, and add salt if necessary
Slice veal into very thin slices. Arrange on a platter and spoon tuna
sauce over. Veal should be completely smothered in sauce
Serve any leftover sauce on the side
Serve and garnish
Notes:
Garnish with Italian parsely, lemon slices and capers
Zabaglione Over Fresh Raspberries:
Ingredients:
6 Egg Yolks
2/3 C. Sugar
3/4 C. Marsala Wine
Greated Rind Of 1/2 Lemon
1/8 t. Cinnamon
1/4 t. Vanilla extract
5 t. Preserved Ginger, diced
3/4 C. Heavy Cream, whipped
Fresh Raspberries
Procedure:
Beat the egg yolks and sugar in the top of a double boiler until light
and frothy
Add wine, lemon rind, cinnamon and vanilla. Place container over hot,
not boiling, water and continue beating. As soon as the zabaglione
increases in volume and is light and even in texture, remove it from the
heat and continue stirring until it cools
Add ginger and gently fold in the whipped cream
Chill and serve chilled with raspberries and more slightly sweetened
cream
Notes:
Zabaglione is a light foamy dessert of Italian origin, made by
whisking egg yolks, wine and sugar together over a gentle heat
Can also be garnished with lemon, raspberries, sprigs of fresh mint,
etc.
Ingredients:
6 oz. Coffee liqueur
20 Savoiardi (sponge fingers)
1/2 pint Double cream
1 1/2 oz. Powdered sugar
2 oz. Chocolate chips
2 oz. Hazelnuts, chopped and toasted
2 oz. Almonds, chopped and toasted
3 oz. Chocolate pieces
2 T. Cocoa powder
2 T. Powdered sugar
Procedure:
Line a 2 pint round bottomed bowl or pudding basin with damp muslin or
cheesecloth, leaving it hanging over the rim
Put all but 3 tablespoons of the liqueur in a shallow dish, dip in the
sponge fingers one at a time and use to line the bowl or basin, placing
them sugared side outwards
Fill the bottom and any gaps with liqueur soaked trimmings so that the
lining is completely solid. Chill for 30 minutes. Reserve the remaining
sponge fingers and liqueur
Whip the cream with the icing sugar until very thick and standing in
stiff peaks. Transfer three quarters to a separate bowl. Stir the nuts and
chocolate chips into the remaining one quarter, then spread this over the
sponge fingers to make an inner lining
Return to the refrigerator.
Put the chocolate pieces and remaining 3 tablespoons liqueur in a
heatproof bowl. Stand the bowl over a pan of gently simmering water and
heat gently, stirring occasionally, until the chocolate has melted and is
smooth. Remove from the heat and leave to cool slightly, then stir into
the remaining whipped cream. Use to fill the centre of the bowl or basin
and smooth over the surface
Cover with the remaining sponge fingers dipped in the rest of the
liqueur. Press the sponge fingers down firmly, then cover with the muslin
Place a plate with heavy weights on top and chill overnight
To serve, remove the weights and unfold the muslin, then run a palette
knife carefully between the muslin and the bowl or basin
Invert a serving plate over the mould and turn the Zuccotto out onto
it. Carefully remove the muslin
Decorate with alternate sections of sifted cocoa powder and icing
sugar
Fold a circle of greaseproof paper into 8 sections, then cut out each
alternate one. Place over the Zuccotto and sift over the cocoa powder,
then move the paper around so that the cocoa powder is covered and
sprinkle with the icing sugar. If you are in a rush the Zuccotto can, of
course, be simply dusted with either icing sugar or cocoa instead of both
but the decoration is worth the effort for a special occasion
Serve and garnish
Notes:
Serve this recipe as a dessert
Can be garnished with whipped cream, sprigs of fresh min, chocolate
sprinkles or curls, chopped nuts, etc.