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Spaghetti with Shrimp, Arugula, Tomato, and Cream

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On October 10, 2024

In Dr. Michele Carbone, Pasta Dishes

This is a quick recipe with fantastic results. It’s one of my preferred new recipes, and as you can see, I chose to serve it for a group of good friends just a few days ago. All of them loved it!

A dinner party with friends in Calabria featuring spaghetti with gamberi (shrimp), arugula, orange, and cream.

A dinner party with friends in Calabria featuring spaghetti with gamberi (shrimp), arugula, orange, and cream.

Ingredients

  • 1 box of spaghetti 500G
  • 20-25 large shrimp (4-5 per person depending how big they are)
  • ½ cup of olive oil
  • 1 clove of garlic, smashed
  • ¼ of cup parsley, minced
  • 2 – 4 hot red peppers -depending on how spicy you like to it
  • 1 box of arugula of 4 ounces (113grams), or so
  • 1 cup of chopped Italian tomatoes (Pomì or similar)
  • 1/3 of cup white wine
  • ½ cup of orange juice
  • Whipping cream

 

 

Preparation

  1. Make sure you have all the ingredients measured and ready to cook, because this is a sauce made while the spaghetti is boiling. Look at the box to see how long the spaghetti should cook: you will need to remove it from the pot about 2 minutes before it’s fully cooked, because it is finished with the sauce for the last 2 or 3 minutes of preparation, which is about 11 minutes after you have started cooking the sauce. The total cooking time is about 15 – 16 minutes from the time you have started cooking the pasta.
  2. Rinse the shrimp and slice through the back of each shell, but leave the shells on the shrimp because they add more flavor to the sauce.
  3. In a large pot for pasta, put water on to boil. Add a little to the water, if necessary, you can always add salt at the end.
  4. Soon after you put the spaghetti on the pot to cook, prepare the sauce. Use a large skillet to cook the sauce, which will take about 11 – 12 minutes before you add the al dente drained spaghetti.Put the olive oil, garlic and minced peppers, shrimp, arugola, and parsley into the skillet at the same time.  Turn the heat to high.
  5. After 2 minutes, turn the shrimp and continue to cook for another 2 minutes.
  6. Add the chopped tomatoes and wine, lower the heat to medium and cook for 2 minutes. Remove the shrimp from the skillet and put them in a covered bowl.

    Preparing the sauce with shrimp with arugula, tomato, orange juice, and cream.

    Preparing the sauce with shrimp with arugula, tomato, orange juice, and cream.

  7. Add the orange juice to the skillet, stirring well. Let it cook for another 3 minutes so some of the liquid evaporates. If necessary, increase the heat to high.
  8. Bring the heat to low and add the whipping cream a little bit at a time, stirring until the sauce becomes pink –not red, and not white, but pink. Let it simmer gently for another minute or so.
  9. The spaghetti that’s boiling in the pot should be very al dente (firm now). Drain it in a colander and quickly pour it into the skillet containing the sauce.  With the heat on high, stir the pasta in the sauce and cook for another 2 minutes – until the sauce is dense.
  10. Mix the reserved shrimp into the pot and serve immediately.

 

Italiano: Spaghetti con Rucola, Gamberi, Pomodori, e Panna

Ingredients

  • 1 box of spaghetti 500G
  • 20-25 gamberetti grandi (4-5 a persona a seconda della grandezza)
  • ½ tazza di olio d’oliva
  • 1 spicchio d’aglio schiacciato
  • ¼ di tazza di prezzemolo, tritato
  • 2 – 4 peperoncini rossi piccanti, a seconda di quanto ti piace piccante
  • 1 scatola di rucola da 4 once (113 grammi), circa
  • 1 tazza di pomodori italiani a pezzetti (Pomì o simili)
  • 1/3 di bicchiere di vino bianco
  • ½ tazza di succo d’arancia
  • Panna da montare

Preparation

  1. Assicurati di avere tutti gli ingredienti misurati e pronti per la cottura, perché si tratta di un sugo preparato mentre gli spaghetti bollono. Guardate nel riquadro per quanto tempo devono cuocere gli spaghetti: dovrete toglierli dalla pentola circa 2 minuti prima che siano completamente cotti, perché vengono cotti con il sugo negli ultimi 2 o 3 minuti di preparazione, ovvero circa 11 minuti dopo aver iniziato la cottura del sugo.  Il tempo di cottura totale è di circa 15 – 16 minuti dal momento in cui avete iniziato a cuocere la pasta.
  2. Sciacquare i gamberetti e tagliare la parte posteriore di ciascun guscio, ma lasciare i gusci sui gamberetti perché aggiungono più sapore alla salsa.
  3. In una pentola capiente per la pasta, mettere a bollire l’acqua.  Se necessario aggiungetene un po’ all’acqua, potete sempre aggiungere il sale alla fine.
  4. Subito dopo aver messo gli spaghetti in pentola a cuocere, preparate il sugo. Utilizzate una padella ampia per cuocere il sugo, che richiederà circa 11 – 12 minuti prima di aggiungere gli spaghetti scolati al dente.
  5. Mettere contemporaneamente nella padella l’olio d’oliva, l’aglio, i peperoni tritati, i gamberi, la rucola, e il prezzemolo.  Alza la fiamma al massimo. Dopo 2 minuti, girare i gamberi e continuare la cottura per altri 2 minuti.
  6. Aggiungere i pomodori tagliati a pezzi e il vino, abbassare la fiamma a una temperatura media e cuocere per 2 minuti.  Togliere i gamberi dalla padella e metterli in una ciotola coperta.
  7. Aggiungi il succo d’arancia nella padella, mescolando bene.  Lasciare cuocere per altri 3 minuti in modo che evapori parte del liquido. Se necessario, aumentare la fiamma al massimo.
  8. Portare la fiamma al minimo e aggiungere la panna un po’ alla volta, mescolando finché la salsa non diventa rosa, non rossa e non bianca, ma rosa. Lasciamo cuocere dolcemente per un altro minuto circa. Gli spaghetti che bollono in pentola dovranno essere molto al dente (sodi ormai).
  9. Scolatela in uno scolapasta e versatela velocemente nella padella contenente la salsa.  A fuoco alto, mantecate la pasta con la salsa e fate cuocere per altri 2 minuti, finché lo sugo non sarà denso.
  10. Mescolare i gamberetti messi da parte nella pentola e servire immediatamente.

Betti’s No-Knead Bread

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On June 13, 2023

In Dr. Michele Carbone

 

No-knead bread

Home made bread is the best!

We started making bread at home when one of our favorite shops stopped making the type of bread we preferred — a crusty loaf with an airy middle.  After searching for recipes and a fair amount of experimentation, we found that this recipe works best for us.  We make it several times a week, with an extra loaf or two before friends come over for dinner.  It’s always a hit!

  • Yield One 1 loaf of bread (1/2 lb.)
  • Time 1 hour 30 minutes, plus about 20 hours’ resting time

This recipe is largely based on Mark Bittman’s original No-Knead bread recipe, one of the most popular recipes The Times has ever published, courtesy of Jim Lahey, owner of Sullivan Street Bakery (here’s the recipe link: https://cooking.nytimes.com/recipes/11376-no-knead-bread).

While Mark Bittman’s original recipe did not require any kneading, the bread becomes airier when a small amount of kneading is done during the 18+ hour fermentation process.  See my variations on this great original Bittman recipe below.

Cooking Time

  • 45 minutes, plus 18+ hour fermentation

Ingredients if Using Active Dry Yeast

  • 430 grams all-purpose flour, plus more for dusting
  • ¼ teaspoon instant yeast
  • 2-3 teaspoons sea salt
  • 390 ml lukewarm water (between 105°F and 115°F on an instant-read thermometer)
    • I use my kitchen scale to weigh the water as I pour it into the bowl with the flour, salt, and yeast.  One ml of water weighs 1 gram, so it’s easy. I simply zero the scale after mixing the dry ingredients, then turn it on to measure 390 grams of water as I add them to the mixing bowl.

NOTE: If you are making this with all whole-wheat flour, use 420 ml of water, because the whole wheat flour needs a bit more water.

Preparation

  1. In a large glass or metal mixing bowl combine flour, yeast, and salt. Use a whisk to mix the dry ingredients thoroughly.
  2. Add the lukewarm water (105°F to 115°F) and stir with a wooden spoon until  it’s blended; the dough will be shaggy and sticky.
  3. Cover the bowl with a tight-fitting lid or with plastic wrap. Let the dough rise at room temperature for twenty minutes.
  4. Remove the lid/wrap, wet your hands with warm water from the kitchen faucet, and then reach into the bowl to pull the dough from the outside edge to the middle. Rotate the bowl as you pull the dough until you have rotated the bowl completely around (360-degree rotation), and then quickly flip the dough upside down. Re-cover the dough to prevent it from drying out.
  5. Let the dough rise another for another twenty to thirty minutes, then repeat the “pulling” process.  Repeat this “pulling process” another couple of times, for a total of 4 times.
  6. Cover the bowl and put it into the refrigerator for at between 8 to 12 hours.  You can keep it in the refrigerator up to 36 hours, but I like it best after 12 hours.
  7. Remove the bowl from the refrigerator at least 6 – 10 hours before you plan to bake the bread.
  8. Wet your fingers so the dough won’t stick to them,  and then fold the dough over itself once or twice while it remains in the same bowl in which you allowed it to rise in the refrigerator. Cover the dough loosely with plastic wrap (or with the container’s lid) and let it rest another 15 – 20 minutes.
  9. Wet your fingers again, then form the dough into a ball.  Cover the container, or loosely place plastic wrap over it if you don’t have a container, allow it to rise at room temperature for 6-8 hours, until you plan to bake it.
  10. When it is ready, the dough will be at least double in size and will not readily spring back when poked with a finger.
  11. At least a half-hour before you plan to bake the bread, heat oven to 450°F. Put a 6-to-8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. (This is especially important if you are using a ceramic pan because it will break if it does not heat in the oven from cool to 450°F).
  12. When the oven is pre-heated, carefully remove the heated bread pot from the oven. If you don’t have a silicone dough sling (or parchment paper) to lay at the bottom of the bread pan, sprinkle a little bit of flour on the bottom and sides of the pot to help prevent the cooked bread from sticking.
  13. Quickly wet your fings and quickly and gently lift the dough from the bowl where it’s been rising, and place the dough directly into the hot bread pan.   It may look like a mess, but that is okay. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover the pan/ceramic pot with its lid and bake for 30 minutes, then remove the lid and bake another 15 minutes (or so), until the loaf is beautifully browned.
  14. As soon as you remove the bread from the oven, remove it from the hot baking pan. Cool it on a rack (or on the cool burners of your stovetop) so that air can flow around it for at least 10 minutes.Keep in mind that bread making with a non-commercial oven requires that you adapt to circumstances such as your altitude and humidity. If you live at sea level in a humid environment, you may need to reduce the water added to the dough.  If your bread is consistently too “wet” in the middle after cooking it the usual 45 minutes, you can put it back into the oven at 350°F for another 10 minutes.  This usually resolves the problem of it being too “wet.”

Focaccia

By

On June 13, 2023

In Dr. Michele Carbone

Foccacia with rosemary and sun-dried tomatoes

Focaccia with rosemary and sun-dried tomatoes

This is a recipe from Kitchen & Craft, with some very slight modifications.  Check out the excellent video posted on YouTube called Amazing Focaccia Bread | How to make it in 6 easy steps.

Even though there are a lot of steps in this process, each step is easy, and the results are fantastic.

Cooking Time

  • 35 minutes, + start at least 12 hours in advance – for example, start the dough the evening before you plan to cook the focaccia.

Ingredients for one 9” by 13” loaf of focaccia

  • Total flour:  600 grams, or 4 and ½ cups:
    You can use all-purpose flour, or a combination of all-purpose and wheat flour. In the pictured version shown here, I used 400 grams of organic all-purpose flour and 200 grams of wheat flour.
  • Warm Water, 75 – 450g (2 cups)
  • Coarse Sea Salt – 6g (3/4 tsp.)
  • Extra Virgin Olive Oil  – 20g (2 tbsp.)
  • Active Dry Yeast  – 1/4 tsp
  • Handful chopped sundried tomatoes (optional)

Toppings

  • Fresh shredded rosemary
  • Handful freshly grated Parmigiano Reggiano cheese (optional)
  • Coarse salt

Preparation

  1. Watch the video for a quick tour of the whole process.
  2. In a large bowl, combine the flour and active dry yeast. Use a whisk to mix the yeast and flour.
    • If you are adding chopped sun-dried tomatoes or chopped olives, add them now and give the flour, yeast a quick mix to distribute them through the dry ingredient bowl.
  3. In a separate, medium-sized bowl, combine the tepid/warm water with the salt. Stir to combine.
  4. Pour the water and salt into the large bowl containing the flour, active dry yeast, and the optional sundried tomatoes or olives. With a wooden spoon, mix the combined ingredients together in the bowl for a minute or two until you have a doughy ball that is slightly damp.
  5. Add the 2 tablespoons of extra-virgin olive oil, then use your hands to knead the dough for a couple of minutes. You can pinch the dough with your fingers as you gently knead it together until it forms a soft, damp ball.
  6. Coat another large bowl with a bit of olive oil and transfer the dough to the oiled bowl. Cover it with plastic wrap and allow the ingredients to rest for a half an hour.
  7. Now, for a total of 4 times, every twenty to thirty minutes, “pull” or “fold” the dough in a rotating fashion until you have rotated/folded the dough 360°. Re-cover the bowl and allow it to rest until another 20-30 minutes have passed.
  8. After you’ve completed the rotation/folding process at least 4 times, re-cover the bowl with plastic wrap and put it in the refrigerator overnight. In the morning, or a couple of hours before you plan to bake it, take the bowl out of the refrigerator.
  9. Coat a 9” by 13” baking pan  with a layer of extra-virgin olive oil. (I have have experimented with aluminum and ceramic baking pans and have concluded that the aluminum baking pans are best, because the foccacia never sticks to the bottom).   Transfer the dough into it and gently stretch the dough evenly until it is spread through the whole pan.
  10. Cover the baking pan with plastic wrap and put it into an un-heated oven with its light on. The temperature needs to be around 80- 90°F, which is generally the temperature of an oven with its light turned on. If you aren’t confident of the temperature, you can boil a small pot of water and put the steaming pot into the bottom of the oven beneath the bread. Leave the dough to proof for about an hour. This is the second proof.
  11. Remove from the oven, take of the plastic wrap, and with wet fingers, gently press into the dough to dimple it. Re-cover with plastic wrap and pop it into the unheated oven for another 45 minutes.
  12. Take it out of the oven. Bring the oven to 450° F. While the oven is pre-heating, you can finish the focaccia dough by sprinkling the top with fresh rosemary leaves. Add some sea salt on top and then sprinkle some olive oil over the entire surface (I use a plastic squeeze bottle to spread the olive oil evenly).
  13. Put the dough into the pre-heated oven. Bake for 15 to 20 minutes.
  14. Remove from the oven and put the hot pan onto the top of the stove or a rack. Allow to cool for 10 minutes and then gently remove it from the baking pan and let it sit on the rack. (If you wait too long, it will stick, and it’s a devil to get it out of the baking pan!)
  15. Add a little more olive oil to the top surface. Now — avoid temptation and let the focaccia rest on the rack for another 15 minutes.

Enjoy the results!

Confit of Cherry Tomatoes

By

On May 15, 2023

In Dr. Michele Carbone

This is one of the easiest and most delicious recipes I’ve tried. I think the reason it’s so delicious is because the flavor of the cherry tomatoes is dominant, and the combination of sweet and tart reminds us of summer days at any time of the year.  It’s great on its own, as a simple sauce for pasta, gnocchi, or a slice of crusty bread.  But it can also be used as a basis for many other recipes, including a mussel soup.

The confit can be stored in your refrigerator for up to two weeks, so I always buy several pounds of the cherry tomatoes and make a big batch. I’ve never actually made it to the two-week mark without using all the confit in one recipe or another.

Tomatoes, basil, olive oil, and garlic

The ingredients all go into one pot at the same time.

Ingredients

  • 4 lbs. of cherry tomatoes (I use a mix of red, yellow, and orange tomatoes because they each have different levels of acidity. The brand “Wild Wonders,” available almost anywhere in the US, works very well.)
  • Good quality extra virgin olive oil
  • 2 full head of garlic, skin on, sliced horizontally
  • 2 bunches of fresh basil
  • Salt and black pepper to taste

If you want to prepare a lot, just buy more tomatoes, and use a larger casserole dish!

Preparation

Pre-heat your oven to 250° F.

After cooking, the cherry tomatoes are still whole. the sauce is a combination of juice and olive oil.

Cooked confit of cherry tomatoes. After cooking, the cherry tomatoes are still whole. the sauce is a combination of juice and olive oil.

  1. Wash the cherry tomatoes and put them into a deep-dish casserole or a Dutch oven.
  2. Pour enough olive oil to fill about 1/3 of the casserole containing the tomatoes.
  3. Add salt and black pepper, then mix the tomatoes gently so that each one is coated with oil and the salt and pepper are distributed.
  4. Now insert the garlic heads and basil into the casserole, covering them with the tomatoes.
  5. Put the casserole into the oven uncovered and cook for about one and a half hours.
  6. Cover the dish without disturbing the contents and let them cook for another 30 minutes.
  7. Remove the casserole dish from the oven. You’ll see that the tomatoes remain whole, but a lot of the juice from the tomatoes will fill mix with the olive oil, creating a delicately flavored sauce. Allow to cool and then remove all the garlic cloves from the mixture. (Leaving in the garlic will change the flavor of the dish because it overpowers the tomatoes.) That’s it!  I like it best when I prepare the confit the day before and then refrigerate it overnight.  The flavors combine into a more subtle sauce.

Mussel Soup with Cherry Tomato Confit

This is a wonderful, fast recipe. I recently hosted a dinner party, and everyone loved it and asked for more!

Ingredients

  • Confit of cherry tomatoes (4 cups)
  • 3 lbs. fresh mussels, cleaned and bearded
  • Fresh minced parsley (as a garnish)
  • Black pepper and salt to taste
  • 1 bunch of fresh basil

Preparation

  1. In a medium-sized pot with a tight lid (for example, a 15-quart pot), add the confit of cherry tomatoes.
  2. Bring them to a gentle boil on medium heat. As soon as they start to boil, add the fresh mussels and the basil. Gently stir to combine them with the confit. Cover the pot.
  3. Allow them to boil, covered, for 3 minutes. Open the lid and stir the mixture again, trying not to break too many tomatoes. Re-cover the pot cook another 3 minutes or so – you can tell when they are ready: when they all open their shells. Be careful to avoid overcooking them!
  4. Ladle into soup bowls, sprinkle with minced parsley, and serve with a crusty bread.

Confit di Pomodori

Ricetta semplicissima, con questo sugo potete farci tante cose, di sotto suggerisco una zuppa di cozze buonissima.

Ingredienti

  • Circa 2 kg di pomodorini piccoli (latterini).
  • 2-3 mazzi di basilico, lavato e fatto a pezzetti con le mani
  • Olio d’oliva di ottima qualità
  • Sale

Preparazione

  1. Forno a 125 C
  2. Mettete i pomodori e il basilico e un po’ di sale in una pentola da forno, aggiungete olio d’oliva a coprire fino a 1/3 dalla base della pentola I pomodori -cioè tanto olio!) e infornateli scoperti per un ora e mezza, poi togliete il coperchio e cuocete per altri 30 minuti.
  3. FATTO! Vedrete che i pomodori sono ancora interi.
  4. Togliete l’aglio, poi potete farli raffreddare e conservare in frigo per 1-2 settimane, o surgelarli per uso future.

Ricetta con le Cozze

Ingredienti

  • 5 Kg di confit di pomodori
  • 5 Kg di cozze
  • 1 mazzo di basilico fresco
  • Pane di giornata

Preparazione

  1. Portate a ebollizione il pomodoro, aggiungete 1.5 Kg di cozze e un mazzo di basilico fresco, e coprite.
  2. Girate dopo 3 min, aspettate altri 3 minuti circa, appena le cozze si aprono portate a tavola e buon appetito (serve naturalmente pane fresco da intingere nel sugo).

Risotto alla Milanese

By

On July 17, 2022

In Dr. Michele Carbone

Risotto alla Milanese (with saffron)

There are many “interpretations” of this risotto. I found this recipe in an old 1950s magazine and maybe over the years I modified it a little bit.  It is one of my preferred risotto dishes, and best made together with Ossobuco (see recipe) since for an outstanding risotto you need the veal bone marrow – buccbut is excellent without it, too.

Time: it takes about 22 minutes from the time you pour the rice in the casserole pan.

Ingredients for 6 people:

  • About 500 ml of either meat broth – that is what I usually use; or chicken broth, which also works also very well. Bring to a boil before you start cooking then lower heat to a simmer.
  • 50 grams of butter and 1 TB olive oil
  • 500 grams of risotto, “Carnaroli” best, alternatively “Vialone nano.”
  • 1 medium red onion, minced
  • ½ cup dried porcini – which you will put in a cup of warm broth before you start cooking – or 50 grams or so of fresh porcini or some good fresh mushrooms cut into ½ inch thick slices
  • 1 cup of red wine (Nebbiolo grape is best)
  • About 2 grams of saffron dissolved in 1 cup of warm broth. You will dissolve the saffron before you start cooking as it takes some time to completely dissolve
  • Bone marrow from about 3-4 osso buchi
  • 1/3 cup freshly grated Parmigiano (about 50 grams); more can be grated on the plate

Preparation:

  1. In a good round pot, La Creuset, Staub, etc., or in a copper pot, melt the butter and oil.
  2. Bring the heat to medium-high and add the minced onions. As soon as they start to soften, add the risotto. While constantly stirring it, cook for about 3 minutes.
  3. Add the mushrooms, stirring constantly for 1 more minute.
  4. Add 1 cup of red wine, and allow it to evaporate almost entirely
  5. Add the hot broth, 1 ladle at time. As it is incorporated into the risotto, add more.  You need to stir continuously as the risotto, mushrooms and onions cook in the hot broth.
  6. When you are close to 20 minutes of cooking time, add the broth in which you have dissolved the saffron. How much saffron? Well different saffron have different power, so 2 grams/500 grams of rice is a suggestion that may need to be modified depending on the type of saffron you use.  Anyway it is pretty simple: The rice should turn yellow orange: if is pale yellow you need to dissolve more saffron in broth and add more, if it starts turning orange, as soon as that happens, stop adding broth with saffron and continue instead with broth without saffron
  7. Once the rice is ready –taste it to know when is ready–add the bone marrow, mix well, turn off the heat and move the pot on a cold burner.  Add the Parmigiano, mix well, taste for salt and eventually add more as needed (it depends if the broth had or did not have enough salt).  Black pepper? Tell your guests to add it if they like.
  8. Buon appetito!

 

Italiano: Risotto alla Milanese

Tante “intepretazioni” questa ricotta l’ho trovata in una vecchia rivista degli anni 50 a casa dei miei nonni, l’ho copiata e probabilmente modificata un po’ nel corso degli anni.  È uno dei miei risotti preferiti.  Suggersco di offrirlo insieme all’ossobuco, perchè per un risotto alla Milanese perfetto serve un po di midollo di vitello, ma va bene anche senza, non perfetto, ma ottimo.

Tempo: Ci vogliono circa 22 minuti dal momento in cui buttate il riso in casseruola.

Ingredienti per 6 persone:

  • Circa mezzo litro di brodo di carne o se non lo avete di pollo che mettete sul fuoco finchè bolle, poi abbassate al minimo
  • 50 grammi di burro e 1 cucchiaio di olio d’oliva
  • 500 grammi di risotto, “Carnaroli” oppure “Vialone nano”.
  • 1 cipolla media a pezzettini
  • 1-2 pugni di porcini secchi messi a mollo in circa 200 ml di brodo tiepido
  • meglio circa 50 grammi di porcini freschi o altri funghi buoni a pezzetti
  • 1 bicchiere vino rosso (nebbiolo meglio)
  • Circa 2 grammi di zafferano dissolto in circa 250 ml di brodo tiepido –ci vuole un po perchè i dissolva perciò mettetelo a dissolvere appena cominciate, quando mettete il brodo a scaldare.
  • Il midollo di 3-4 ossi buchi
  • Circa 50 grammi di parmigiano –poi chi vuole ne mette altro

 

Preparazione

  1. In una buona pentola rotonda, La Creuset, Staub, etc., o di rame, squagliate il burro con olio –fuoco basso.
  2. Alzate il fuoco e aggiungete cipolla a pezzetti e riso girando costantemente, 3 minuti.
  3. Aggiungete i funghi, girare 1 altro minuto.
  4. Aggiungere 1 bicchiere vino rosso fare evaporare quasi completamente.
  5. Aggiungere 1 mestolo di brodo per volta fino a cottura – circa 20 minuti.
  6. Quando il riso è quasi cotto, 5 minuti prima di spegnere il fuoco, aggiungere il brodo in cui avete dissolto lo zafferano. Quanto zafferano? Quando il riso è giallo/arancione (colore mandarino) è la quantità giusta: se è solo giallo serve più zafferano, come diventa un po’ arancione, fermatevi.
  7. Quando il riso è quasi pronto aggiungere il midollo di vitello che avrete preso dagli ossibuchi mischiare, spegnere il fuoco spostare la padella su fornello freddo aggiungete il parmigiano e mischiate. Sale? Dipende se il brodo lo aveva, comunque assaggiate e se necessario aggiungetelo. Pepe nero? Un po’ ci sta bene, ma fate fare ai commensali a gusto proprio.
  8. Buon Appetito.

 

My Favorite Roasted Rabbit Recipe

By

On March 3, 2022

In Dr. Michele Carbone, Entrees

Roasted Rabbit

One day a few years ago, my wife Betti called me from Whole Foods. “They have frozen rabbit,” she said. “Didn’t you tell me that you wanted to cook something different?”  I told her to buy it, and then began looking through my cookbooks for a good recipe.

After going through several of my favorite books, including the one my mother gave me in college (Il Cuoco Gentiloumo), I decided that none of them were quite right.  I decided to create my own recipe, and it turned out to be one of my best.

Ingredients

  • 1 rabbit cut in 8-12 pieces (ask the butcher to do it if you do not know how)
  • Extra virgin Italian olive oil
  • 1 green bell pepper, sliced into in 8 wedges
  • 1 large ripe tomato, Heirloom preferred, sliced into 8 wedges
  • 2 teaspoons of capers
  • 2 tablespoons of good-quality green olives (pitted)
  • 5 cloves garlic
  • 1 bunch of Italian parsley
  • 4 bay leaves
  • 1 bunch of basil
  • 2 sprigs of fresh rosemary, just the leaves
  • ¾ of a cup white wine
  • Juice from 3 lemons
  • Balsamic vinegar, ¼ of a cup
  • ½ cup all-purpose flour
  • 1 hot spicy pepper

 

Preparation

  1. Marinate the rabbit with:
    • 1/3 of cup olive oil
    • 3 cloves of garlic, smashed
    • The juice of 3 lemons
    • 2 sprigs of rosemary –needles only
    • 8-10 basil leaves
    • The green bell pepper in 8 pieces
    • Salt and black pepperTurn the pieces over every 20 minutes or so, for about 1 hour.
  2. Start oven convection roast 475 – 480 F
  3. In a roasting pan, or Dutch oven (for example, Staubb or Le Crueset), add 1/4 cup of olive oil, 1 minced red pepper (for example, a Calabrian red pepper or a Thai pepper), 2 cloves of smashed garlic, some coarse salt. Add the rabbit pieces and half of the marinade.
  4. Cook for 10 minutes on high, mixing every so often to brown the rabbit.
  5. After 10 minutes, add the rest of the marinade and continue to brown for 5 more minutes.
  6. In the meantime, get a medium sized bowl and mix together ¾ of a cup of white wine, ¼ of cup of balsamic vinegar. Add half of the remaining minced parsley.
  7. Remove the pan from the fire, and add ½ cup of flour, the wine and balsamic vinegar mix, and 1 cup of water to the pan. Mix the liquid well and then add the slices of tomato and the rest of the parsley.  Put the pan into the oven and lower the heat to 400 F.
  8. After 15 minutes, add the 2 teaspoons of capers and the 2 tablespoons of green olives. Cook for 5 more minutes.The total roasting time is 20 minutes, or 25 minutes if you cook a large rabbit or double this recipe.
  9. Remove from the oven, sprinkle with the remainder of the minced parsley, a handful of fresh basil and serve with excellent, crusty bread.
  10. Buon Appetito!

 

Italiano: Coniglio di Miguel

Ricetta che ho inventato perché tutte quelle che trovavo non mi piacevano.  È venuto il miglior coniglio che ho mai mangiato e da allora è uno dei miei piatti preferiti.

Ingredienti

  • 1 coniglio intero tagliato in 8-12 pezzi. Se non sapete tagliarlo chiedete al macellaio di farlo per voi
  • Olio extravergine di oliva italiano
  • 1 peperone verde, tagliato in 8 spicchi
  • 1 pomodoro grande maturo, preferito Heirloom, tagliato in 8 spicchi
  • 2 cucchiaini di capperi
  • 2 cucchiai di olive verdi di buona qualità (denocciolate)
  • 5 spicchi d’aglio
  • 1 mazzetto di prezzemolo italiano
  • 4 foglie di alloro
  • 1 mazzetto di basilico
  • 2 rametti di rosmarino fresco, solo le foglie
  • ¾ di bicchiere di vino bianco
  • Succo di 3 limoni
  • Aceto balsamico, ¼ di tazza
  • ½ tazza di farina per tutti gli usi
  • 1 peperoncino piccante

Preparazione

  1. Mettere il coniglio a marinare per circa 1 ora in una pentola con: 3 limoni spremuti, 3 spicchi d’aglio schiacciati, ½ tazzina di caffè di olio d’oliva, 1 peperone verde tagliato in 8 pezzi, 4 foglie di lauro, 1 rametto di rosmarino (solo gli aghi), un pugno di basilico, sale e pepe nero. Girare ogni 20 minuti circa.
  2. Accendere forno a 250C.
  3. In una buona pentola di alluminio o di ferro, 1/3 di tazzina di caffè d’olio d’oliva, 1 peperoncino piccante, quelli calabresi sono i migliori, 2 spicchi d’aglio schiacciati, un po’ di sale grosso. Aggiungere il coniglio e mezza marinata, fuoco forte fate rosolare per 10 minuti.
  4. Passati 10 minuti, aggiungete il resto della marinata e continuate a rosolare per 5 minuti a fuoco forte.
  5. Preparate 1 bicchiere 3/4 di vino bianco 1/4 di aceto balsamico e tagliate in 4 pezzi un grosso pomodoro. Tritate 1/2 mazzetto di prezzemolo.  Prendete la farina.
  6. Spegnete il fuoco, aggiungete due pugni di farina, il bicchiere vino e aceto, e lo stesso volume di acqua, rimestando per sciogliere la farina, aggiungete metà del prezzemolo e il pomodoro a pezzi, infornate scoperto abbassando il forno a 200.
  7. Dopo 15 minuti aggiungere 2 cucchiai di capperi e due di olive verdi (buone non olive in barattolo.) Infornate per altri 5 minuti (tempo totale in forno 20 minuti che diventane 25 se il coniglio è grosso o se state cuocendo due conigli).
  8. Togliere dal forno spruzzarci sopra un po di prezzemolo, e basilico fresco e buon appetito!

Tiramisu by Betti

By

On January 31, 2022

In Dr. Michele Carbone, Fun Stuff

Tiramisu is one of the classic Italian desserts, a delicious combination of cream, coffee, sugar and egg.   A good tiramisu is difficult to find, but I’ve been able to prepare this one for very large crowd…just a little piece goes a long way!

Tiramisu

A delicious slice of tiramisu

This is based on Giancarlo Gottardo’s recipe, but it has less sugar and  adds whipped egg whites to the custard for the tiramisu.

I also add a chocolate-flavored rum to the zabaglione (custard) that is the basis for the tiramisu. The alcohol in the rum cooks off, but it leaves a delicious flavor.

The tiramisu has a layer of custard on the bottom, topped by a layer of coffee-dipped ladyfingers, with another layer of custard, another layer of coffee-dipped ladyfingers, and then topped with a final layer of custard sprinkled with powered chocolate.  This recipe makes enough of the custard for a 13.5 inch by 9 inch  rectangular baking pan.

Because it’s so rich, a small piece is just right, and this recipe can serve 40 people easily.  That said, I always give the leftover tiramisu from a smaller gathering to my mom, who eats a couple of pieces each day for almost a week.  She assures me that the tiramisu seems to get better with each passing day.  So don’t worry, even if this seems like a lot of tiramisu, none will go to waste.

When you assemble the ingredients, you need to make sure that you make each part separately and then combine them quickly into the baking pan.

Make the recipe one day in advance so that the ingredients combine together fully before serving it.

Ingredients

  • 5 egg yolks, with 3 TB sugar for the zabaglione
  • 3 egg whites, with 3 TB sugar (or just use all 5 egg whites, using 1 TB sugar for each). You can reserve the extra whipped egg whites for your coffee the following morning.
  • 2 cups heavy cream
  • ¼ tsp vanilla extract
  • 2 packages of ladyfingers: You need enough to create two layers of ladyfingers in the baking pan
  • 3/4 cup fresh espresso, mixed with 2 TB sugar. You can optionally add 1/4 cup of chocolate-flavored rum to the coffee if you are okay with serving a dessert that has a small amount of alcohol in it.
  • 2 cups of mascarpone
  • 1/4 cup of chocolate-flavored rum (optional) for the zabaglione, plus an additional 1/4 cup that you can add to the coffee if you are okay with
  • 1/4 cup of ground dark chocolate (I use my coffee bean grinder to create the powder that dusts the top of the tiramisu)

Preparation

You will need several large mixing bowls ready for this recipe, as well as space in your refrigerator to store each bowl as you complete the steps below.  I have found that it’s best to start with the zabaglione, then whip the heavy cream, followed by the whipped egg whites.

Start by taking the two cups of mascarpone from the refrigerator so that they are at room temperature when you mix everything together.

Espresso

  1. Make 3/4 cup espresso and add 2 TB sugar. You an optionally add about 1/4 cup of chocolate-based rum, if you and your guests are okay with having some alcohol in the dessert.  If you prefer it non-alcoholic, make about 1 cup of espresso.
  2. Refrigerate until you need to assemble the tiramisu.

Zabaglione

The zabaglione is the egg-yolk-based custard that is key to making an excellent tiramisu.  You need to be prepared to devote at least 15 minutes of your full attention – and both hands – to the process of making zabaglione.  Turn off your phone, make sure you are listening to some good music!

  1. Prepare a Dutch boiler by putting water high enough to cover the bottom of the inserted pan. If you don’t have a Dutch boiler, select a pot that can hold a heavy Pyrex bowl comfortably, with the bottom part of the bowl immersed in the water.It’s best if you have a pan or bowl with a curved bottom, because you will need to whisk the eggs and sugar, and the curved surface makes the task easier and prevents sticking.
  2. Turn on the heat to medium/medium high to start heating the water. In the top pan, combine the 5 egg yolks with 3 TB sugar. With a large whisk, begin whisking the egg yolks and sugar, as the water comes to a light boil/simmer.You want to regulate the heat so that the water doesn’t boil too hard.  The goal is to make sure that the zabaglione cooks into a thick sauce over the next several minutes.
  3. Using a whisk, rapidly froth the egg yolks and sugar. Continue mixing over the Dutch oven for about 10 – 14 minutes. If you wish to add the chocolate-based rum, add it in 2-3 increments as you continue to whisk the eggs, sugar, and rum.If you don’t add the rum, add about 1/4 cup of the boiling water in small increments.
  4. When the mixture becomes thick, like a mayonnaise, the eggs have become pasteurized, and the zabaglione is ready.
  5. Remove the top part of the Dutch oven (or the Pyrex bowl) from the heat and continue to whisk for a couple of more minutes. This allows the custard to cool down and become slightly thicker.  Once it has cooled to a tepid temperature, you can stop whisking and place the bowl/pan you’re your refrigerator while you prepare the rest of the ingredients.

Whipping Cream

  1. In a cold mixing bowl, add the whipping cream and vanilla extract.
  2. Mix until the whipping cream is light and fluffy.
  3. Put into the refrigerator. Clean the blades on your blender before starting the next step.

Egg Whites

  1. Just before combining ingredients for the tiramisu, make the egg white mixture. In a mixing bowl, add the 3 egg whites and 3 TB sugar.
  2. Whip until the egg whites form stiff peaks.

Combining All Ingredients

  1. With a silicon/rubber spatula, lightly fold—by hand—the mascarpone with the whipping cream in your largest bowl. Do not overmix – the mixture should be a combination of lumpy and fluffy, like summer clouds.
  2. Now fold the zabaglione mixture into the combined mascarpone/whipping cream.
  3. Next, gently fold approximately 1/2 to 2/3 of the whipped egg whites into the mixture.
  4. Spoon a layer of the zabaglione/mascarpone/egg white mixture into a rectangular baking pan.
  5. Now add the first layer of coffee-soaked ladyfingers. I usually line up the ladyfingers, a flat-bottomed bowl containing the coffee, and the rectangular baking pan.Working quickly, one ladyfinger at a time, I dip a ladyfinger into the coffee, then place it gently on the layer of custard.  I create a layer of ladyfingers, lined up like little soldiers, over the custard.
  6. Add a layer of custard over the ladyfingers.
  7. Next, add a second layer of ladyfingers, following the same process as above – dip each ladyfinger in coffee, then gently place it over the custard in the baking dish.
  8. Layer the last of the custard over the ladyfingers.
  9. Sprinkle the powdered chocolate over the top of the pan.
  10. Cover with aluminum foil and place in the refrigerator at least 8 hours to allow the custard to set.

 

Gnocchi  (recipe for 4 – 6 people)

By

On September 30, 2021

In Dr. Michele Carbone

Gnocchi are a classic dish that have been served since Roman times.  If you want good gnocchi go to Sora Lella, one of the best Roman restaurants on the Isola Tiberina in the center of Roma (https://www.trattoriasoralella.it/it/).

There are various kinds of gnocchi, but the most commonly-known in the United States are those made with potatoes.  And while we don’t have the exact types of potatoes in the US as are used in Italy, I decided to try to replicate the flavor and texture of those delicious little “knuckles.”

For some reason I had never made gnocchi, which sounds bad if you think of yourself as a good Chef! Betti and I experimented with a recipe in Mario Batali’s Molto Italiano cookbook –that is generally a good cookbook.  Well, not for gnocchi! After replicating his recipe (somewhat faithfully), we made a new version that works much better.  First of all, instead of boiling the potatoes, as suggested by Batali, we roasted them.  And his recipe recommends boiling the gnocchi and then putting them in a bowl with canola oil to refrigerate, then re-boil the gnocchi immediately before adding a sauce.  This doesn’t work!  Even with utmost care, the gnocchi that have been pre-boiled turn into soft fragments the minute you try to re-boil them.  (Also –  canola oil? Please never use that, only olive oil!)

Naturally, I called my mother.  “No! You don’t cook them and then put them in the refrigerator!,” she said in horror.  “You make them and then you immediately eat them.”  So we tried some experiments with this process and learned that you can make them in advance, but with some caveats.

Another part of gnocchi adventure is that I found that I couldn’t bring myself to throw away the delicious cooked potato skins.  Betti and I came up with two fantastic (and easy) recipes to use the skins of those roasted potatoes:

  • Potato-skin frittata (omelette)
  • Twice-baked potato-skins with anchovies, parsley, grated Parmigiano, and red pepper – or anything else you want to add!

Here’s my recipe for simple potato gnocchi. This is enough for four (4) servings as a main course, and eight (8) servings as an appetizer.   This recipe works best if you have a potato press or ricer because it allows you to mash up the cooked potato to a very consistent, fine texture (here’s a link to different varieties of ricers: https://robbreport.com/lifestyle/product-recommendations/best-potato-ricer-masher-amazon-2919928/) – I have to confess that I have a very simple one with fine holes that cost me $3, so you don’t need to spend much money to buy one.

Ingredients

  • 3 pounds of Russet potatoes (these are the best for gnocchi)
  • 1 to 2 cups of organic all-purpose flour; you will need to judge the amount as you make the pasta (dough) for the gnocchi
  • 1 large egg
  • 1 teaspoon of fine sea salt

Preparation

  1. Pre-heat the oven to 450 F. While it’s heating, scrub the potatoes and use a fork to poke holes all over each surface.  Once the oven has reached 450 F, put a large baking pan on the bottom rack of the oven to catch drippings, and then put the potatoes directly on the middle oven rack.
  2. Cook them for 45 – 50 minutes. They are cooked when you can reach in with an oven mitt and gently squeeze a potato and feel it give slightly “give” under the pressure of your mitt.
  3. Remove the potatoes from the oven, and turn off the oven. Allow the potatoes to cool for a few minutes so that they are still warm, but not impossible to handle (15 – 30 minutes should be enough).
  4. Peel the potatoes with your fingers, placing the peel into a medium-sized bowl. If you want to experiment with my potato skin recipes, put the bowl aside for later. Put the remainder of the potatoes in large bowl, or onto the baking pan you used for the drippings.
  5. Set up a clean, large work surface — I use a flour-dusted silicone pad on my kitchen counter. Using your potato ricer, mash all of the warm potatoes onto the work surface and form a well in the center.
  6. Beat the egg with a teaspoon of fine sea salt, then pour it into the potato well. Now, working with about 1/2 cup of flour at a time, begin to mix the flour with the potato and egg.  Gently mix, continuing to add more flour, until you have a dough that feels flexible and soft, but not sticky.  Form a ball of the dough.
  7. Knead it very gently for 3 to 4 more minutes until you have a consistent, smooth texture.
  8. Now divide the dough into even pieces or wedges. Roll each into a ball.

    Gnocchi Dividing And Cutting 1

    A dough made of cooked russet potatoes, egg, and flour is divided and shaped into gnocchi

Gnocchi Cutting And Shaping 1

Cutting the rolled potato dough

9. Starting with the first ball, roll it gently into a long log that is about 3/4 inch in diameter. Cut it into 1-inch pieces, and then using a fork or your fingers, roll down the back of each segment to create the characteristic “knuckle” shape.

Gnocchi Cutting And Shaping 3

10.  Gently place the shaped gnocchi onto a flat, parchment-lined baking dish. Continue creating all of the gnocchi.

At this point, you can either cook the gnocchi in a pot of boiling water (no salt, please, because it will cause the gnocchi to break down) and serve with a delicious sauce –see below- or you can cover the gnocchi with plastic wrap and refrigerate for up to 1 day before cooking.

Alternatively, you can freeze your gnocchi, and then cook them in the boiling water after taking them from your freezer.

 

Risotto with Saffron and Artichoke (for 4)

By

On August 16, 2021

In Dr. Michele Carbone, Risotto

This is a wonderful recipe: it will make an impression! but…saffron is expensive!

Risotto With Wild Artichoke And Saffron 1

Michele finalizing the Artichoke and Saffron Risotto in Calabria

I modified this recipe from something I read in a magazine, basically I replaced the butter with olive oil, changed the type of onion and artichoke, and added the rosemary to the rice.

Artichokes: ideally you want the small wild artichokes.  About 20 of them for 4 people –also those found in jars under olive oil are good.  If you cannot find these type of artichokes, you can use fresh artichokes (1 or 2 per person after you cleaned them very well). You can also use one and half jar of Italian artichokes in olive oil (“Seggiano,” for example, are great).  If you use a jar of regular artichokes, drain the oil from the jar and throw it away, because that oil will not taste good if cooked, and cut each artichoke in 4.

Ingredients

  • Artichokes (see above for quantity)
  • 175 ml (¾ cup) Italian extra virgin olive oil
  • 300 grams of risotto Carnaroli (or Vialone Nano)
  • 2 grams of saffron, not more not less.
  • 1 sweet onion, preferably a Tropea onion, alternatively a Vidalia or a Maui onion, minced
  • 4 sprigs of rosemary, divided. Remove the needles from two of the sprigs to cook with the artichoke; reserve the other whole sprigs for the risotto.
  • ½ glass white wine
  • About 1.25 liters (4-5 cups) of chicken broth, preferably homemade (see recipe)
  • 50 – 70 grams freshly grated Parmigiano Reggiano
  • 60 ml (¼ cup) of finely chopped Italian parsley

Preparation

  1. Put the saffron in about 1 cup of warm broth and let it dissolve for several minutes. It will help if you mix it periodically with a fork
  2. Put the rest of the broth on high heat, covered, till it boils. Then put the pot on simmer.
  3. In a separate large skillet, add ½ cup of extra virgin olive oil, the rosemary needles, and turn the heat to high. Add the artichokes and fry until they are golden, approximately 5 minutes.  Remove from heat and set aside after pouring off the olive oil used to cook the artichokes.
  4. Now you are ready to start the risotto. In a risotto pot (Staub or Creuset enamel are the best), add 1/3 of cup of olive oil, the minced onion, and the remaining two sprigs of rosemary and cook on high heat for about 2 minutes, until the onion just begin to become translucent.
  5. Add the risotto, and stir constantly on high heat with a wooden spoon for 2 minutes.
  6. Add the white wine, allow it to evaporate for about 30 seconds, and start adding chicken broth ½ cup at the time, of course stirring it continuously.
  7. Taste for salt and add it if necessary, which means if the broth had little salt, add some.
  8. After about 20 minutes when the risotto is almost ready. Add the broth that contains saffron; now the risotto will turn yellowish/red. Keep stirring.
  9. Once the risotto is done, which means it is still al dente and the broth absorbed almost entirely, turn the heat off, add the Parmigiano and mix well.
  10. Put the cooked artichokes on top of the risotto (do NOT add the olive oil in which you cooked the artichokes), sprinkle with the chopped parsley and serve.
  11. Buon Appetito!

Risotto Carciofi e Zafferano

Ottimo, semplice, ma caro perché lo zafferano costa!

Adding Parmigiano to Risotto Wild Artichoke And Saffron

Michele adds the Parmigiano to the risotto.

Carciofi: se trovate i carciofini selvatici, freschi o in scatola meglio, altrimenti i carciofi normali, 1-2 a testa oppure anche quelli in scatola con i c

arciofi sott’olio per esempio I carciofi chef a “Seggiano” sono ottimi (non quelli in acqua per carità).  Se usate i carciofi in barattolo, un barattolo e mezzo per 300 g di riso che basta per 4 persone.  Attenzione l’olio che usano per inscatolarli di solito è scadente, perciò scolatelo e friggeteli con del buon olio d’oliva. Come sempre la qualità dell’olio è fondamentale per la buona riuscita del piatto.

Ingredienti

  • Carciofi (vedi sopra)
  • Olio d’oliva extra vergine Italiano
  • 300 grammi Risotto Carnaroli (o Vialone Nano)
  • Zafferano 2 grame, né più né meno.
  • 1 cipolla di Tropea, o altra cipolla dolce a pezzettini.
  • 4 rametti di rosmarino
  • ½ bicchiere di vino bianco
  • Circa 1 litro e mezzo di brodo di pollo fatto in casa (vedi ricotta)
  • 50-70 grammi di parmigiano grattato fresco
  • Un pugno di prezzemolo tritato

Preparazione

  1. Mettere lo zafferano in 1/3 di litro di brodo di pollo tiepido e con una forchetta girare un po’ e lasciarlo li per circa mezzora che si sciolga. Il più possibile girando spesso.
  2. Mettere il resto del brodo a bollire e come bolle abbassare il fuoco al minimo
  3. Mettere 1/2 bicchiere d’olio in padella, gli aghi di due rametti di rosmarino, fuoco alto, aggiungere i carciofi e fare cuocere finche dorati da entrambi I lati, circa 5 minuti.
  4. In una buona pentola, di ferro, di rame o tipo Staub o Le Creuset per esempio, mettere 1/3 di bicchiere d’ olio, la cipolla a pezzettini, e gli aghi di due rametti di rosmarino, fuoco forte, fate soffriggere 2 minuti, al massimo e aggiungete il riso.
  5. Girate continuamente con un cucchiaio di legno per circa 2 minuti, aggiungete mezzo bicchiere di vino bianco, lasciate evaporare 30 secondi, sempre girando, e cominciate ad aggiungere il brodo un mesto alla volta finché non si incorpora. Assaggiate di sale, se il brodo è insipido dovrete aggiungere un po’ di sale.
  6. Dopo circa 20 min quando il risotto è quasi pronto, aggiungete il brodo con lo zafferano –anche quello che non si è sciolto -e continuate a girare fino a completa cottura.
  7. Spegnete il fuoco, togliete la pentola dai fornelli bollenti, aggiungete il parmigiano rimestate bene, e metteteci sopra i carciofi presi dalla pentola in cui li avete soffritti. Quindi saranno unti, non dovete asciugarli dall’olio ma non dovete aggiungere l’olio in cui avete fritto i carciofi. Aggiungete il prezzemolo e portate la padella a tavola così che tutti vedono quanto è bello questo risotto, poi fate le porzioni e…
  8. Buon Appetito!

Shrimp, Calabrian Style

By

On April 29, 2021

In Dr. Michele Carbone

This recipe is enough for four people.

Note: This recipe will work with other crustaceans, you just need to adjust for amount of time and ingredients.

Ingredients

  • 20 shrimp with head and everything else, not peeled!
  • ½ cup extra virgin olive oil
  • 3 cloves of garlic, smashed
  • 1 bunch of parsley, chopped very fine
  • Hot red pepper (better fresh southern Italian hot peppers, or Hawaiian hot peppers, or Thai peppers, or whatever dry red pepper you have)
  • 1 glass white wine

Preparation

  1. Using scissors, cut lengthwise along the spine of the shrimp, starting from the junction of the head-body down toward the tail–but leave the head and the shell on! Carefully pull the black cord from the shrimp and rinse under cold water. Set aside until all the shrimp have been sliced.
  2. In a large pan, add ½ cup olive oil, and turn the heat to high. When the oil is hot, add the garlic. Turn the flame off, and allow the garlic take on a golden color.
  3. Remove and discard the garlic.
  4. Turn the flame back to high and add ½ of the minced parsley, red pepper to taste, and immediately add the shrimp. Cook about 1 minute per side, add 1 glass of white wine, and cook for 2 more minutes (i.e. 1 additional minute per side).
  5. Remove from heat.
  6. Pour the sauce from the skillet over each plate, add the shrimp on top forming a circle, then garnish with the remaining minced parsley.
  7. Buon appetito!

Italiano: Gamberi alla Calabrese

Questa ricetta è sufficiente per quattro persone.

Nota: questa ricetta funzionerà con altri crostacei, devi solo regolare la quantità di tempo e gli ingredienti.

Ingredienti

  • 20 gamberetti con la testa e tutto il resto, non pelati!
  • 120 ml di olio extravergine di oliva
  • 3 spicchi d’aglio, schiacciati
  • 1 mazzetto di prezzemolo tritato molto fine
  • Pepe rosso piccante (meglio peperoncino piccante dell’Italia meridionale, o peperoncino hawaiano, o peperoncino thailandese, o qualunque altro peperoncino secco tu abbia)

Preparazione

  1. Tagliare il guscio dei gamberi dorsalmente con le forbici, senza rimuovere né guscio né la testa.
  2. Versare circa un bicchiere d’olio d’oliva in una padella grande.  Fuoco forte.
  3. Soffriggere l’aglio, rimuoverlo appena imbiondisce, aggiungere un pugno di prezzemolo tritato, peperoncino rosso, a gusto vostro, a me piacciono molto piccanti, e immediatamente anche i gamberi.
  4. Soffriggere 1 minuto per lato.  Aggiungere 1 bicchiere vino bianco.  Cuocere altri due minuti, sempre fuoco forte, 1 minuto per lato.
  5. Rimuovere padella dal fuoco, aggiungere un pugno di prezzemolo tritato, e servire i gamberi con la loro salsetta.
  6. Buon appetito!

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