Pikkio Pakkio Conzato
Add all the ingredients for the Pikkio Pakkio sauce to a large salad bowl. Cover and place in the refrigerator for 1 hour. Add the shrimp, tortellini, and remaining Conzato ingredients to the sauce. Mix well to incorporate all of the
Shrimp with Garbanzos, Arugula & Sundried Tomatoes & a Chardonnay Sauce
Make the Chardonnay Sauce (see directions below) and keep warm. To prepare the Garbanzos, Arugula & Sundried Tomatoes: Add the butter to a sauté pan together with the garlic, red pepper flakes and onion. Cook over medium-low heat, stirring well, for 3
Grilled Shrimp with Stewed Peppers
Make the Peperonata (see related recipes) the day before. Mix the marinade ingredients in a food processor and process to a cream-like consistency. Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill
Crab Cakes with Shrimp Sauce & Truffled Confit of Peppers
Start by making the Shrimp Sauce and the Truffled Confit of Peppers. (See confit recipe below.) To prepare the Shrimp Sauce: Heat the olive oil over medium heat in a large saucepan. Sauté the vegetables and the garlic in the oil
Parmesan Nut Rolls
Mix the sugar with 1/4 cup of the warm water in a glass measuring cup of bowl. Sprinkle in the yeast and set in a warm, draft-free place, for 10 minutes, until the yeast is foamy. Combine the flour, salt and
Pita Bread
Mix the yeast with 1 1/4 cups of the warm water and let sit to dissolve for a few minutes. Stir in 1 1/2 cups of the flour, cover with a damp towel and place in a warm location for
Sardinian Cracker Bread
Mix the flour and salt together in a large bowl. Gradually stir in the water, until a firm dough that isn't sticky starts to form. Turn out onto a lightly floured board and knead for a few minutes, until the
Roasted Garlic
Slice the top 1/3 off the head of garlic, brush with the olive oil and place the slice tops back on. Wrap the garlic in aluminum foil and bake in a 400 F oven for 35 minutes. When cool enough
Olive Bread
In a medium bowl, mix 1 cup of the all-purpose flour with the sugar and yeast. Stir in 1 cup of the warm water. Don't worry if there are a few lumps, just stir until reasonably smooth. Cover and let
Bread Fritters
In a large bowl, mix the eggs, bread crumbs, Parmigiano Reggiano cheese, Provolone, salt and pepper. Heat half the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. When the oil is ready, reduce the