Shrimp with Pistachio Sauce

(Serves 6 to 8)

Shrimp with Pistachio Sauce

1 pound large shrimp in shell

2 ounces shelled pistachios

4 anchovy fillets

1 tablespoon capers, rinsed

3 tablespoons olive oil, divided

1 tablespoon lemon juice

2 tablespoons water

Cook shrimp in boiling water until pink, about 3 minutes.

Drain the shrimp and allow them to cool enough to handle them.

Remove shells (leaving tails on) and devein the shrimp.  Set aside.

In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice.

Puree to a smooth consistency.

Add water and puree again to incorporate the water.

Put cooked shrimp together with sauce in a bowl; toss gently.

Sprinkle the top with the remaining tablespoon of oil.

Serve warm with slices of Italian bread.

Saffron Sauce For Seafood

Ingredients

1/2 cup finely minced shallots

1/2 cup dry white wine

1 pinch saffron threads

2 tablespoons heavy cream

1 stick of cold unsalted butter, cut into pieces

2 teaspoons fresh lemon juice 

 Salt and pepper

-

Peel shallots and mince - Set aside

Squeeze fresh lemon juice. Remove any seeds - Set aside

Cut butter into 8 pieces. Return to refrigerator until you are ready to use it.  Butter must be very cold when added.

-

Put wine and shallots into a small, heavy pot

On medium-high heat bring wine and shallots to a boil. Continue to boil everything down to about 2 Tablespoons. About 5 minutes.

Lower heat to medium - low and add the saffron.

Add the heavy cream.

Whisk in the butter. Add each piece before the last one has completely melted.

Stir constantly! Don’t allow mixture to come to a boil.

Add 2 teaspoons fresh lemon juice. Add some salt and pepper to taste.

Strain the sauce and discard the cooked shallots or retain the shallots and puree sauce before serving. 

Serve over a variety of seafoods.  

Cover opened oyster with sauce and heat until top begins to golden. 

Drizzle over crab cakes.

Enjoy over chilled baked salmon.

ITALIAN VEGETABLE SOUP

AND

RIBOLITA

SERVES 10 -12

2 1/4 CUPS DRY WHITE BEANS

OR 

8 CUPS FRESH WHITE BEANS

1 HEAD OF GREEN LEAF CABBAGE

½ HEAD SAVOY CABBAGE

1 BUNCH SWISS CHARD

3 VERY RIPE TOMATO’S

2 STALKS CELERY

2 CARROTS (UN-PEELED) 

1 LARGE RED ONION

1 MEDIUM LEEK

2 CLOVES GARLIC

1/3 CUP OLIVE OIL

2 - 3 SPRIG’S OF FRESH THYME

1 LOAF ITALIAN BREAD

(SAVE THE BREAD FOR DAY #2 LEFT OVERS)

SALT & PEPPER TO TASTE

13 ½ CUPS WARM WATER

***NOTE THAT ON CABBAGE CHOICES YOU CAN SUBSTITUTE 2 OR 3 CABBAGES FROM YOUR PERSONAL FAVORITES, BUT NO “RED” CABBAGE***

PREPARE BEANS AS SHOWN IN THE PASTA FAGIOLI RECIPE.

KEEP ½ OF COOKED BEANS WHOLE, AND PUREE ½.

THINLY SLICE YOUR CABBAGES.  COARSELY CHOP THE SWISS CHARD.

SAUTE THE CABBAGE IN HEATED OLIVE OIL UNTIL TENDER.

ADD CHOPPED SWISS CHARD AND THYME ABOUT HALF WAY THROUGH.

ADD WARM WATER.

COARSELY CHOP CARROT’S, CELERY, ONION, LEEK AND TOMATO’S.  ADD TO SOUP.

SIMMER AND REDUCE FOR 1 HOUR.

ADD COOKED AND PUREED BEANS.

SIMMER 20 MINUTES.

ADD SALT AND PEPPER TO TASTE.

THIS COMPLETE’S THE RECIPE FOR THE “VEGETABLE SOUP”.

-

IT BECOMES THE “RIBOLLITA” (LEFT OVERS) THE NEXT DAY.

SLICE YOUR ITALIAN BREAD INTO 10 OR 12 PIECES, DEPENDING ON HOW MUCH SOUP YOU HAVE LEFT TO MAKE

THE RIBOLLITA.

RUB EACH SLICE OF BREAD WITH GARLIC.

BUTTER OR USE NON STICK SPRAY IN A LARGE BAKING DISH.

LAY SLICES OF BREAD ACROSS THE BOTTOM OF THE BAKING DISH, COVERING THE DISH COMPLETELY.

ADD SOUP, ANOTHER LAYER OF BREAD, AND THE REMAINDER OF SOUP.

THINLY SLICE SOME RED ONION ON TOP OF THE DISH, ADD SALT & PEPPER TO TASTE AND DRIZZLE WITH OLIVE OIL.

BAKE AT 350 DEGREES FOR 20 - 30 MINUTES.

ZUPPA DI PASSATELLI 

MEAT BROTH

3 ½ LBS. BONES AND MEAT SCRAPS FROM BEEF, CHICKEN AND/OR VEAL

½ CUP FLAT LEAF ITALIAN PARSLEY

2 CARROTS - CHOPPED

2 STALKS CELERY - CHOPPED

1 MEDIUM ONION - SLICED

2 MEDIUM TOMATOES - CHOPPED

(CAN BE SUBSTITUTED WITH 1 HEAPING TBS. TOMATO PASTE)

4 QTS. WATER 

1 TBS. SEA SALT

PLACE ALL INGREDIENTS, EXCEPT THE SALT, INTO A LARGE SOUP POT.  COVER AND BRING TO A ROLLING BOIL.  REDUCE HEAT TO LOW AND SIMMER COVERED FOR 3 HOURS.  

SKIM THE SURFACE SEVERAL TIMES WITH A SLOTTED SPOON TO REMOVE THE FOAM THAT ACCUMULATES.  

ADD THE SALT AT THE END OF THE COOKING PROCESS.

STRAIN BROTH AND IT’S READY TO USE.  IF YOU WOULD LIKE TO FREEZE THE BROTH, ALLOW TO COOL THOROUGHLY BEFORE FREEZING.

IF PURCHASING YOUR MEAT STOCK/ BROTH YOU WILL REQUIRE 12 CUPS.

INGREDIENTS FOR PASSATELLI:

12 CUPS MEAT STOCK/BROTH

3/4 CUP FRESHLY GRATED PARMESAN CHEESE

½ CUP FINE UNFLAVORED BREAD CRUMBS

½ TSP. FRESHLY GRATED NUTMEG

2 LARGE EGGS

ADDITIONAL PARMESAN CHEESE

IN A LARGE BOWL COMBINE 3/4 CUP PARMESAN, BREADCRUMBS AND NUTMEG.  MIX WELL WITH YOUR HANDS.  ADD EGGS.  AGAIN, MIX WELL WITH YOUR HANDS AND FORM A SMOOTH BALL.

BRING BROTH TO A BOIL IN A LARGE SOUP POT.

PLACE YOUR DOUGH INTO A RICER OR FOOD MILL AND RICE DIRECTLY INTO THE BROTH.  

REDUCE YOUR HEAT AND SIMMER FOR ONLY 2 MINUTES.

SERVE PIPING HOT WITH ADDITIONAL GRATED PARMESAN ON THE SIDE FOR GARNISH.

SERVES 8 PERSONS

Crispelli with Bechamel

(Savory Crepes)

Serves 8

Crispelli Batter

1 cup whole milk (cold)

1cup flour

2 eggs

Pinch of salt

1 cube unsalted butter - melted

Whisk flour and eggs together. Gradually add cold milk and a pinch of salt. Whip until smooth.

You will know your batter is the correct consistency when the batter coats the back of a metal spoon. 

Heat a small flat bottom fry pan and brush light coating of melted butter to pan each time to prepare a crepe. 

Using a 1/3 cup ladle, add batter to buttered hot pan, rotating the pan as you add the batter to evenly coat the pan. 

Be sure to give a quick stir to the batter before each crispelli because ingredients separate easily.

When edges are set and dry use a small spatula to lift and turn the crispelli over. When lightly goldened be brave and flip your crispelli free style!

Set aside on baking sheet or board. Do not stack crispelli or they will stick.

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Bechamel Sauce

½ gallon whole milk -cold

1 stick unsalted butter

4 heaping Tbs. flour

½ tsp. white pepper

1 tsp. nutmeg

Melt butter in medium pot. Slowly add flour, whisking until mixture is smooth.

Add cold milk slowly to butter mixture using wire whip. Add pepper and nutmeg. Continue to whip constantly until sauce thickens. 

~

Crispelli Filling

1 lb. frozen chopped spinach cooked per directions

1 1/2 lb. Ricotta cheese (imported Italian)

1 egg

½ cup grated fresh Parmesan cheese

1 tsp. Nutmeg

Sea salt & pepper to taste

Squeeze all moisture out of cooked spinach my hand or the easier method of placing in the center of a non-terry kitchen cloth and wringing (like laundry) to remove excess water.

In large bowl mix spinach, ricotta, egg, nutmeg, salt and pepper. Mix well.

Lightly butter or oil large baking sheet or baking dish.

Spoon small amount bechamel into thin layer in bottom of sheet or dish. 

Spread 1/4 cup spinach mixture onto one side of crispelli. Fold crispelli in half and in half again. Lay crispelli side by side prepared sheet or dish. Cover with bechamel, sprinkle with freshly grated Parmesan and bake at 400 degrees for 20 minutes or until cheese is golden and bubbly.

You can also roll each crispelli like a small burrito and lay side by side in the baking dish. 

NOTE: IF YOU WOULD LIKE TO MAKE CRISPELLI FOR DESSERTS SIMPLY ADD A COUPLE TABLESPOONS OF SUGAR TO THE BATTER AND OMIT SALT