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.

Shrimp in Tomato, Caper and Pine Nut Sauce

(Serves 6)

2 pounds large shrimp, peeled and deveined

1/2 cup olive oil

1 medium onion, finely chopped

1 fennel bulb, thinly sliced

2 garlic cloves, minced

2 cups diced canned tomatoes, drained

Salt and pepper

3 tablespoons pine nuts

6 tablespoons capers, drained and rinsed

4 bay leaves

Juice of 1 lemon

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

Heat olive oil in a large saucepan over medium heat.

Add the onion and fennel.  

Sauté for 15 minutes, until the vegetables are tender.

Add the garlic and cook for 1 minute.

Add the tomatoes and cook for 15 minutes, stirring often.

Season with salt and pepper.

Add pine nuts and capers and cook for 10 minutes.

Arrange the shrimp on top of the sauce.

Insert the bay leaves among the shrimp.

Drizzle the lemon juice over the top.

Cover and cook for 3 to 5 minutes, until the shrimp are cooked through.

Remove and discard the bay leaves.

Transfer to a serving platter.

Distribute the basil and parsley over the top and serve.

SPAGHETTI WITH BREAD SAUCE

SERVES 8

INGREDIENTS FOR SAUCE:

1 CUP DAY OLD UNSALTED BREAD MADE INTO CRUMBS (DON’T TOAST BREAD) 

1/4 CUP EXTRA VIRGIN OLIVE OIL

½ CUP FRESH CHOPPED PARSLEY

SALT & PEPPER TO TASTE

POUR OLIVE OIL INTO COLD FRY PAN.  ADD BREAD CRUMBS TO OIL AND SAUTE ON LOW.  ADD PARSLEY AND SALT & PEPPER TO TASTE AND SAUTE UNTIL GOLDEN BROWN AND CRUNCHY.  SET ASIDE 

INGREDIENTS FOR SPAGHETTI:

16 OZS. TRADITIONAL STYLE SPAGHETTI

1 CUP FRESH GRATED PARMESAN CHEESE

LARGE POT OF SLIGHTLY SALTED BOILING WATER

1/3 CUP EXTRA VIRGIN OLIVE OIL

BOIL SPAGHETTI AL DENTE IN LIGHTLY SALTED WATER.  KEEP THE WATER AND SET ASIDE.

DRAIN SPAGHETTI AND PLACE IN 1/3 CUP OLIVE OIL IN LARGE FRY PAN AND SAUTE ON LOW FOR 2 MINUTES.  ADD 2 CUPS SALTED WATER FROM PASTA BOIL. AND SIMMER 2 MINUTES.  DRAIN AGAIN.

PLACE BREAD SAUCE ON LOW FIRE TO WARM.

FILL LARGE INDIVIDUAL RAMEKINS WITH SPAGHETTI USING THE TRADITIONAL TWIRLING METHOD UNTIL SPAGHETTI IS PACKED FIRMLY INTO RAMEKIN.

INVERT EACH RAMEKIN ONTO THE CENTER OF A WARM SERVING PLATE.  LEAVE IN PLACE 1 MINUTE TO “SET”.

CAREFULLY REMOVE RAMEKIN AND YOU WILL HAVE A SPAGHETTI “TOWER”.  TOP TOWER WITH FRESH GROUND PEPPER TO TASTE AND DRIZZLE LIBERALLY WITH OLIVE OIL IN AND “X” PATTERN ACROSS THE TOWER AND PLATE.

ON ONE SIDE OF THE TOWER MAKE A LONG STRIP OF GRATED PARMESAN AND ON THE OTHER SIDE OF THE TOWER A LONG STRIP OF THE BREAD SAUCE.

SERVE IMMEDIATELY AND PLAY WITH YOUR FOOD!!  DRAG YOUR BITES OF SPAGHETTI THRU THE CHEESE AND BREAD SAUCE WITH EACH BIT.  HAVE FUN!!

Saffron Sauce 

(For Chicken)

Ingredients

4 Tbs. unsalted butter

1 lg. leek - white and light green parts only - thinly sliced

1 glove garlic minced finely

½ cup white wine

1 ½ cups chicken broth

1/4 tsp. saffron threads (or equivalent in powder)

½ cup heavy cream

3/4 tsp. sea salt

1/4 tsp. pepper

Directions 

In warm pan melt butter.  Add leeks and garlic. Cook until tender about 5 minutes.

Deglaze the pan with white wine. Cook until wine is reduced by ½.

Add broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add cream, salt, and pepper. Stir to combine and simmer for 5 minutes:

Remove from heat and whip with hand blender just until creamy, with no chunks.  If too thin add more cream, if too thick, a bit more broth.

Pour over chicken and garnish with bits of parsley if you like 

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.

FILETTO DI AGNELLO FRITTO AL LIMONE

(Fillet of Lamb with Lemon)

8 rib lamb chops

Flour

3-4 eggs

Sea Salt

Unseasoned Breadcrumbs

Salt

Extra Virgin Olive Oil

Fine Zest From 1 Lemon

~

Mix lemon zest into breadcrumbs

Trim fat from lamb chops and remove meat from bone

Flatten each fillet with a meat pounder 

Beat eggs and season with a pinch of Sea Salt

Dip each fillet generously through the flour, egg and then breadcrumbs, in this order.

Add olive oil to a skillet so it’s about 1/3" deep.  Oil should bubble up around sides of the meat, but they should not be deep fried.

 Heat oil until it is moderately hot and add the fillets. Fry gently until golden brown on each side. Make sure oil is only moderately hot so as not to over cook

As fillets are done, transfer them to a rack or dish lined with paper towels. 

Sprinkle with sea salt and a drizzle of Extra Virgin Olive Oil 

Serve hot or at room temperature

TUSCAN CURRY POWDER

INGREDIENTS

½ TSP. CORIANDER SEED

1 TBS. JUNIPER BERRIES

2 PINCH’S CUMIN SEEDS

1/4 TSP. GROUND GINGER

PINCH DRIED RED PEPPER FLAKES

PINCH OF GROUND CINNAMON

PINCH SEA SALT

PINCH FENNEL SEED 

2 WHOLE CLOVES

USING MORTAR & PESTLE OR SPICE GRINDER CRUSH TO A FINE POWDER.