Linguine with Prawns

linguine with prawns December 31 2017I made this on New Year’s eve and served it with a glass of white wine. Happy New Year!

Serves 3 -4

Ingredients:

12 shrimp (26/30 per pound size)

1 1/4 cups water

1 Tb olive oil

1 onion, chopped fine

1 large bell pepper, chopped

3 cloves garlic, thinly sliced

1 tsp dried oregano

1 tsp dried basil

1 tsp sugar

28 oz can crushed tomatoes

8 oz can tomato sauce

1/4 tsp red pepper flakes

several grinds black pepper

3/4 tsp salt, to taste

8 oz bottle clam juice

1/4 cup chardonnay or other dry white wine

14 oz can artichoke hearts in water

4 cups baby spinach

To cook linguine:

8 – 10 oz linguine pasta (depending on how hungry your guests are)

1 gallon boiling water

Garnish:

3 Tb pine nuts (approximately)

1/2 cup minced cup parsley

3 Tb finely grated Parmesan

Directions:

Defrost shrimp if using frozen shrimp.

Bring 1 1/4 cups water to boil in a small pot. Peel shrimp and add shells to the boiling water. Let cook for 15 minutes.

While shells are cooking, boil 1 gallon water in a large pot.

Dice onion, bell peppers and thinly slice garlic. Heat oil in a heavy pot and stir fry the onions and bell peppers until soft. Stir in sugar, garlic, oregano and basil.

Add tomatoes and tomato sauce. Strain shrimp-shell broth into the larger tomato can and swish it around to get all the tomato juices out, then pour into the smaller can and do the same, and then add to the pot. Stir in clam juice, red pepper flakes and black pepper. Bring to a boil, then simmer while you finish preparing the other ingredients, about 10-15 minutes.

Slice the artichoke hearts into quarters and add to the sauce. Stir in the shrimp.

Stir in the linguine and a bit of salt to the boiling water, lower heat to medium and cook according to package directions.

Wash and mince the parsley and wash the baby spinach.  Stir in the white wine and baby spinach to the sauce. Drain the linguine and place on each plate. Spoon sauce over the linguine. Garnish with parsley, Parmesan and pine nuts. Mange!

 

 

 

 

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Eggplant Parmesan – Aubergine Parmigiana

???????????????????????????????Our Roman airbnb houseguest, Cinzia, kindly demonstrated her traditional Italian version of Eggplant Parmesan, called Aubergine Parmigiana in Italian. I enjoyed making it with her and it was delicious, but a bit heavy due to the fact that she deep-fried the eggplant. I lightened her recipe by baking the eggplant slices with olive oil spray instead.

I use Cinzia’s recipe for Fantastically Fresh Tomato Sauce, which she made for this Aubergine Parmigiana. It makes about a cup of sauce.

DSC03129                                                                                     Cinzia

Serves 4:

???????????????????????????????Ingredients: (We bought the meat from Genova Deli in Oakland)

1 large globe eggplant

kosher salt

olive oil spray

1 tsp olive oil

2 slices of Mortadella salami. (it looks like bologna, but is much better)

5 slices of Salami Milano

1 cup grated Parmesan cheese

1 large ball (4 oz) of fresh mozzarella cheese

???????????????????????????????Cut ends off eggplant and peel it.

???????????????????????????????Use a large knife to slice eggplant thinly: about 1/2 inch thick.

???????????????????????????????Place slices in a colander or salad spinner basket and sprinkle with kosher salt. Layer more slices on top, sprinkling with more salt. Let sit while you make the sauce and grate the cheese, etc, for about 30 minutes. The salt will draw the bitterness from the eggplant and drops of moisture will appear on the surface.

???????????????????????????????Rinse the salt off of the eggplant and pat dry with a paper towel. Spray a couple of baking sheets with olive oil spray. Cut the larger eggplant slices in half. Place the eggplant slices on the sheet. Spray them with olive oil spray , then turn and spray the other side.

Bake at 450 degrees for about 20 minutes until soft, but not dried out.

Assembly:

???????????????????????????????Spray sides and bottom of a flat casserole pan with olive oil spray, then pour about 1 tsp of oil  on the bottom, add a bit of the tomato sauce and spread it on the bottom.

DSC03205Place about 1/2 the eggplant slices in the pan and cover them with half the tomato sauce. Cut up the fresh mozzarella and place the pieces evenly on top of the eggplant.

DSC03206Cut the sliced meat into wedges and place on top of the mozzarella. Sprinkle about 1/3 of the freshly grated Parmesan cheese on top of the meat.

???????????????????????????????Cover the meat and cheese with the rest of the eggplant slices. Spread the rest of the sauce over them. Sprinkle evenly with the rest of the Parmesan cheese.

DSC03208Bake at 350′ for 30-40 minutes, until cheese is bubbly and beginning to brown. Mangia!

Fantastically Fresh Tomato Sauce

DSC03130This is truly the best tomato sauce I have ever tasted. The recipe comes from our Roman airbnb house guest, Cinzia. She made it simply with fresh tomatoes, sliced onion, olive oil and a few basil leaves. I added a bit of garlic, bay leaf and fresh oregano. We used Phat Beet’s farmer’s market tomatoes along with some dry farmed tomatoes from Monterey Market here in Berkeley. But it would be good even with grocery store tomatoes.

Makes 2 cups sauce:

8 ripe medium tomatoes

1 Tb olive oil

1/3 medium onion, sliced. We used a purple onion.

½ tsp kosher salt to taste

3 cloves garlic

1 bay leaf

5 leaves of fresh oregano

10 small leaves basil (or 4 large leaves, cut up)

???????????????????????????????Fill a medium pot half-way with water and bring to a boil. Wash the tomatoes and de-stem them using a paring knife, then plop them into the boiling water. Boil for 3 minutes, and then drain in a colander to cool a few minutes.

???????????????????????????????While cooking the tomatoes, slice the onion.

???????????????????????????????

While tomatoes are cooling, pour oil into the same pot, heat a minute, and then add sliced onion and salt. Stir with a wooden spoon over medium heat until onion softens. Mince the garlic and stir in.

DSC03134Put tomatoes in a food processor with a steel blade, and pulse until the tomatoes become liquefied.

DSC03139Stir tomatoes into onions. Let sauce cook for a few minutes, and then add bay leaf and fresh basil and oregano. If you are using large basil leaves, tear them up first. Cover pot and let cook for 20 minutes, stirring occasionally.

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