Lasagna Verde

Lasagna Verde

Lasagna Verde is a delicious and decadent pasta dish from Emilia-Romagna in Northern Italy. I have only been making this dish for about five years. Prior to that, I did not make lasagna because it was not my favorite pasta dish. As a matter of fact, it was not a family favorite growing up.  My mother only made it once or twice a year in the traditional Italian-American style layered with a meat sauce, ricotta, mozzarella, and pecorino cheeses, which was very good, just not a family favorite.

About nine years ago I became friends with Roberta, a young Italian woman from the region of Emilia-Romagna, in Northern Italy. The region is considered by many to be the gastronomical capital of Italy. Roberta and I worked together, and I was studying the Italian language and culture at the time, so it was common for us to discuss the food of Italy, and specifically the food of her region. Through these discussions, I learned how lasagna was made in Modena. She never actually gave me the recipe, but she did tell me how to make the béchamel sauce and what ingredients were typically used in the lasagna.

Her mother, Franca, visited her every summer in New York and usually made trays of lasagna for Roberta to keep in her freezer. One summer I was the lucky recipient of one of those trays. It was the best I had ever eaten. The layers of pasta verde (pasta made with spinach), béchamel sauce, and ragù alla Bolognese (meat sauce) blended together to form a luscious, creamy and savory pasta dish that melted in my mouth. I had ever eaten lasagna like this before. Eating her lasagna gave me the model for my own. After a few attempts, I successfully made a traditional lasagna verde that I am proud to share with you now.

The recipe I am sharing with you is entirely made from scratch, including the pasta. You can certainly choose to use store bought lasagna noodles made with spinach. It will also be delicious, although I think the homemade pasta makes it extra special. If you choose to make everything yourself, you can do it in steps. I usually make the sauce a couple days before I plan to make the lasagna. If you choose to make it farther in advance you can freeze it. The pasta can be made the day before and kept in the refrigerator until the next day when you are ready to make it. This way you don’t have so much to do all at once. I suggest, though, that you make the béchamel sauce the day you assemble the lasagna.

What you need…

Bolognese Sauce:  The first thing you need is the Bolognese sauce (meat sauce). I have already posted Ragù alla Bolognese in another post, so instead of repeating it in this post, just click here for the recipe.

Béchamel Sauce: I have also posted Béchamel sauce previously. You can find it under Essential Recipes here.

Parmesan Cheese (I recommend Parmigiano Reggiano)

Next you need to make the pasta.

Spinach Pasta:
This pasta is used to make the sheets for the Lasagna Verde.  You can also use this pasta for ravioli or tagliatelle (ribbon-cut pasta).

Ingredients:
4 – oz. fresh baby spinach
2 ½ – cups all-purpose flour
3 – eggs
1/4 – cup water
1 – tsp. salt

Directions:
Add a couple tablespoons of water to a large skillet, and add the washed baby spinach and sprinkle a little salt over it. Cook over a medium flame for about 2 minutes until the spinach is tender. Drain the spinach in a colander and set aside to cool. Once it is cool enough to handle, use paper towel or a clean dishtowel in which to roll the spinach and wring out the excess water. Next, on a cutting board, chop the spinach into tiny bits or use a food processor to chop finely.

Place the flour on a large board or your countertop and make a well in the center. (You can use a large mixing bowl if you prefer.)

Add the eggs, water and salt into the center of the well.

Take a fork and whisk the eggs until the yolks are broken, then add the spinach.

Continue to whisk the egg and spinach mixture, and gradually incorporate some of the flour into it with the fork. Once you have incorporated enough flour to make a sticky dough, you can start to mix the dough with your hands.

Once the dough takes form (if using a bowl), turn the dough out onto a floured, flat surface and knead the dough until it feels smooth and silky. Add flour as needed.

Cover the dough with plastic wrap and place in the refrigerator for at least 30 minutes before rolling out the noodles.  You can keep the dough in the refrigerator overnight for use the next day if you choose.

While the pasta is resting in the refrigerator you can make the Béchamel sauce.

Time to assemble the Lasagna

Put a large pot of water on to boil. Once it comes to a boil, add a teaspoon of salt.

Remove the pasta dough from the refrigerator and knead on a floured surface for about one minute.  Cut the dough into four or five pieces.  With a rolling pin roll out one piece of dough in order to put it through the pasta machine.

Be sure to put a little flour on the rollers of the pasta machine before you insert the dough. Put the setting on number 1 and pass the dough through twice, then move on to setting number 2, then 3 and so on until you reach setting number 6.  This will give you the right thickness for the pasta sheets.

Lay the finished sheet on a floured surface until you have rolled out all of the dough.

Cut the longest pieces in half and place the two pieces in the boiling water. Stir so that the pasta does not stick together.  Let come back to a boil and cook about 4 minutes. Remove the pasta and place on a clean dish towel.

Place a little sauce on the bottom of a 9 x 13 baking dish.

Measure and cut the cooked pasta to fill the bottom of the dish.

Put several spoons of sauce on top of the pasta and spread it evenly.

Next pour some Béchamel sauce and spread evenly, then sprinkle with Parmesan cheese.

Repeat the process until you fill the dish, which should be 5 layers.

Cover with foil and bake in a preheated 375° oven for one hour. Check after 45 minutes and remove foil. Cook until it get golden brown and bubbly.

Let rest at least 30 minutes before serving.

Buon appetito!




Beef Braciole with Peppers and Onions

Beef, braciole

Beef braciole is a common Italian-American meal, stuffed with cheese, herbs, and bread crumbs, made into rolls and cooked in tomato sauce. Growing up my mother prepared it in the same manner.  The sauce was used to dress the pasta and the braciole were served on the side along with the meatballs. Braciole can be made of any meat you prefer, beef, pork, lamb, and even chicken. My favorite is pork, but today I decided to use beef with a simple breadcrumb stuffing like Mom used to do.

Braciole is not only a great accompaniment to spaghetti, it also makes a great main dish. Today, instead of cooking the braciole in tomato sauce, I am making it with peppers and onions.  This recipe is easy and fast.

Ingredients:
1 – lb. flank steak (sliced into four thin slices)
2 – cloves garlic
2 – green bell peppers
1 – medium onion
1/2 – cup dry red wine
1/2 – cup chicken stock
Salt
Ground black pepper

Ingredients for stuffing:
1 – cup panko
1/2 – cup seasoned bread crumbs
1 tsp. – Herb de Provence
1 tsp. – oregano
1/2 tsp. – black pepper
1/4 tsp. – salt
1/2 cup pecorino romano
1 tsp. – garlic
1/4 – cup olive oil
1/4 – cup water
1/4 – cup fresh parsley

Directions for stuffing:
Mix all the ingredients together. The stuffing should be moist enough to hold together when you squeeze it in your hand. Add a little more water if it needs it.

Assemble the braciole:
Sprinkle salt and pepper on both sides of the steak. Spread stuffing down the center of the beef slices, leaving a one-half inch border all around.

Start at the widest end of the steak and roll tightly. Insert two toothpicks into the roll to hold it together.

In a large skillet, add a little olive oil and the garlic. Once the oil is hot add the braciole and brown it on all sides.

In the meantime, cut the peppers into medium sized slices, and slice the onion in half and then make thin half moon slices.

Once all sides of the braciole are browned, remove them to a bowl and set aside. Add the peppers and onion to the skillet, sprinkle with salt and black pepper, and sauté about 5 minutes until they start to soften.

Deglaze the pan with the wine, scraping the bottom of the pan to loosen all the brown bits. Cook about one minute to cook off the alcohol then add the chicken stock and stir, then return the braciole to the pan.

Cover and cook on a low flame for 15-20 minutes until the peppers are tender. As the peppers cook down, the wine and chicken stock will make a delicious sauce.  Stir occasionally and turn the braciole to cover it in the juices.

Remove the toothpicks and serve the braciole over the peppers and onions, and pour some of the sauce on top.

Buon appetito!

Beef Braciole, Peppers, Onions, Stuffing




Pizza with Proscuitto and Arugula

Pizza, Proscuitto, Arugula

 

 

Who doesn’t like Pizza? My favorite is Napolitano style Pizza with Proscuitto and Arugula. Living in New York City, pizza is available practically on every corner.  Some of the best pizza in the world can be found here, but my favorite style is Napolitano. Even though New York pizza is so good, I sometimes prefer to make my own.  This way I can control the quality of the ingredients, and the result is a lighter, healthier pizza.

I tried for years to make my own pizza, but I was never satisfied with the pizza dough.  It was never quite right, until my friend, Roberta, gave me her recipe.  It is easy to make, and it comes out perfect every time for me.

Give it a try! Be creative–use any toppings you prefer.

Ingredients for pizza dough:
4 – cups all purpose flour
4 – tbls. olive oil
3 – tbls. sugar
1 1/4 -cups water
1 – envelope of dry yeast*
1 1/2 tsp. salt

Toppings:
Marinara Sauce
1/2- lb. Proscuitto (thinly sliced)
1 – lb. fresh mozzarella
3 – tbls. Pecorino Romano cheese (optional)

*I use an Italian brand of yeast called Livieto di Birra, by Paneangeli. This is the secret to my success with pizza dough. If you can’t find the yeast, however, you can substitute any brand you prefer.

Directions:
In a large bowl, add 4 cups of flour, and make a well in the center. Add the package of yeast, sugar, salt, olive oil, and 1 cup of water.

Mix with a fork to incorporate the ingredients and add the rest of the water if needed to bring the flour together. Turn the dough out onto a floured board and knead until smooth and soft about 4 minutes.

Rub a little oil in the same bowl and place the ball of dough in the center. Top with a drizzle of oil on top of the dough to prevent it from getting hard.

Cover with a towel and set in a warm area to rise for two hours.

After about 2 hours, the dough should at least double in size, then you are ready to make the pizza.

Doubled in size

Time to Assemble the Pizza:

Place a ceramic pizza stone in the oven and preheat it to 500° (Use the Convection setting if you have it).

Divide the dough into three equal portions.  Spread a little flour on a board or countertop, and with a rolling pin, roll out the dough into a 12″-14″ roundshape.

Place the dough on a piece of parchment paper.  Spread a little marinara sauce, sprinkle with a little pecorino romano cheese (optional), and place small pieces of fresh mozzarella all over the surface.

Using a pizza paddle, slide it under the parchment paper and place it  in the preheated oven on top of the pizza stone.  Cook until the crush starts to brown and the cheese is melted and bubbly.  Do not leave the pizza unattended.  It cooks quickly.  It takes about 4-6 minutes depending on your oven.  Using the pizza paddle, lift the edge of the pizza to check the bottom.  It should be browned lightly.

Napolitano Pizza, Mozzarella

Remove the pizza and place it on a cutting board.  Place thin slices of prosciutto over the pizza and top off with arugula.  It’s ready to serve!

Buon appetito!

Pizza, Napolitano, Proscuitto, Arugula

 




Farro Vegetable Casserole

Farro, Cheese, zucchini, cannellini beans

You may have noticed by now that I like Farro. I am always trying to come up with new ways to serve it. My family likes casserole dishes because they are all-in-one meals, and easy to eat.  So I decided to create a casserole using Farro as the star.

This farro vegetable casserole is packed with flavor. It has everything that you could want.  The nutty flavor of the farro, combined with the vegetables, cannellini beans, and melted mozzarella cheese will delight your taste buds. It is truly a comfort food without all the guilt.

Ingredients:
1  1/2 – cups farro
1 – red bell pepper
10 -oz. white mushrooms
3 – cups diced zucchini
1 – can cannellini beans
1 – medium onion
2 – cloves garlic
3/4 – tsp. salt
1/2 – tsp. Herbs de Provence
1/2 tsp. oregano
1/3 tsp red pepper flake
1/2 – tsp. black pepper
1/2 – cup pecorino romano
2 – cups mozzarella cheese
1/2 – cup chicken broth

Directions:
Cook the farro according to package directions, but do not over cook (be sure to add salt to the water). When the farro is ready, drain and place it in a medium sized baking dish, and add a little olive oil and the chicken broth so it does not stick together.

While the farro is cooking, dice the red bell pepper, mushrooms, zucchini and onion, and peel the garlic. Heat 2 tablespoons olive oil to a large skillet, add the garlic and red pepper flakes, and cook on a medium-low flame about 2 minutes until the garlic starts to brown. Now add the diced vegetables and season with the salt, black pepper, oregano, Herbs de Provence and sauté until tender, about 5 minutes.

When the vegetables are ready it is time to assemble the casserole. Add to the farro in the baking dish the pecorino romano cheese and 3/4 cup of grated mozzarella cheese, and mix well. Next, add the cannellini beans (drain first) and sautéd vegetables. Stir to distribute the vegetables evenly.

Top off the casserole with the remaining grated mozzarella cheese.

Bake at 375° for 30 minutes, until the cheese starts to become golden brown.

Serves 6

Buon appetito!




Stuffed Zucchine with Riced Cauliflower, Spinach and Sausage

 

Zucchine and cauliflower are two wonderful summer vegetables.  What better way to enjoy both than to stuff one into the other.  This recipe is easy, nutricious, and delicious.

Riced cauliflower makes the perfect base for the stuffing because it easily absorbs the flavors from the ingredients you add to it.

While this recipe is heavy on vegetables, it is also enhanced with flavorful Italian sausage.  You can easily make this a vegetarian dish by substituting the sausage with beans for added protein, and use vegetable stock in place of the chicken stock.

Ingredients:
2 – medium zucchini (approx. 8″ long)
1 – small head cauliflower
1 – cup chicken broth
8 – oz baby spinach
3 – cloves garlic
1 – tsp. Adobo Seasoning
1 – tsp. oregano
1/4 – tsp. salt
1/2 – cup pecorino romano cheese
3 – italian sausage links
Olive oil
Ground black pepper

Directions:
Rinse the zucchini and pat dry.  Cut off the ends and slice it down the middle lengthwise. With a spoon, scrape out the seeds in the center to make a pocket to hold the stuffing.

Place the zucchini halves in a baking dish and drizzle with a little olive oil.  Sprinkle with salt, ground black pepper, and oregano.  Place in a pre-heated 375° oven to pre-cook for 15 minutes while preparing the stuffing. Remove from oven until stuffing is ready.

While the zucchine pre-cooks, remove the leaves from the cauliflower, rinse and cut into small pieces. To turn the cauliflower into rice sized pieces you can either grate it on a box grater or use a food processor with the grating blade.

Once the cauliflower is riced, add it to a pot with one cup of chicken stock, the Adobo, salt, and oregano. Bring to a boil and cook on a medium-low heat for about 10 minutes until tender. Turn off heat and set aside.

While the cauliflower is cooking, heat 2 tablespoons olive oil in a skillet and sautè the garlic cloves until they start to brown.  Add the spinach and stir to coat all the leaves with the oil. Sprinkle with a little salt and cook until tender, about 2 minutes.

When the spinach is ready, remove it from the skillet and set aside.

Remove the sausage from its casing and add a little olive oil to the same skillet.  Crumble the sausauge and cook until no longer pink.

Now combine the cauliflower, spinach, sausage, and pecorino cheese and mix well.

Stuff the zucchini with the cauliflower mixture. Sprinkle the top with some more pecorino cheese.

Return to the oven and bake for 30 minutes or until the zucchini is fork tender and the top is lightly browned.

You can serve it with a side of marinara sauce, but it is not necessary.

Serve immediately.




Caprese Salad

Caprese Salad, Mozzarella, Tomatoes, Basil

Caprese Salad

Prep Time: 20 minutes
Serves: 4-5

Caprese salad is made with only four main ingredients, so it is important that you use the best ingredients possible.  I like to use mozzarella di bufala (mozzarella made with buffalo milk). You can find an imported Italian brand in most warehouse clubs. Otherwise buy the best fresh mozzarella you can find from an Italian cheese store. I have been craving this salad since my recent trip to Italy. I went with my sister, niece and cousins. We had a great trip, but the one thing that my niece, Jasmine, had to have every day was Insalata Caprese. We visited Capri where this salad originates. The tomatoes were at their peak, and the mozzarella di bufala was the best we ever had. So, with this traditional Caprese recipe, I am reliving my trip to Italy.

Ingredients:
1 – lb. ripe Campari or vine ripened tomatoes
10 – oz. mozzarella di bufala
Extra Virgin Olive Oil
2 – fresh basil leaves
1/4 – tsp. dried oregano
Salt

Directions:
Slice tomatoes in 1/4 inch thick slices. Arrange them on a plate in a single layer. Sprinkle with salt and oregano, then drizzle about 2 tablespoons of olive oil over the tomatoes.

Campari tomatoes

Slice the mozzarella in 1/4 inch thick slices, and arrange them on top of the tomatoes. Sprinkle with a little salt and a pinch of oregano. Taste the mozzarella before you add salt to determine how much is needed. Drizzle a little olive oil over the cheese and top with pieces of basil. Tear the basil with your hands; do not cut it with a knife.

Tomatoes, mozzarella, basil

Serve immediately.

Buon appetito!
Caprese, Salad, Tomatoes, Mozzarella




Farro and Tuna Salad

Farro, Tuna, Tomatoes, Capers

Farro and Tuna Salad
This is a great any time meal that is healthy, hearty, and delicious. This recipe is easy to make and packs a lot of nutrition. Farro is my favorite whole grain. It has a nutty flavor with a nice bite to it. Not only is it delicious, but it is also high in fiber and protein and is a good source of vitamins and minerals.

Prep Time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients:
1 cup farro
6 oz. can Italian tuna in olive oil
1/3 cup diced shallot
1/3 cup diced celery
1 cup grape tomatoes
1 tbls. capers
1 tsp. fresh thyme
2 tbls. fresh parsley
1/2 cup extra virgin olive oil
1 tsp. oregano
salt
ground black pepper

Directions:

Bring a small pot of water to a boil, add 2 teaspoons of salt, and cook the farro according to package directions. Do not over cook. It should be al dente. In the meantime, dice the shallot, celery and set aside. Chop the parsley and thyme, and slice the tomatoes in half.

When the farro is ready, drain it and place it in a large bowl. Add 1/4 cup extra virgin olive oil and set aside to cool for about 15-20 minutes.

When the farro is cooled, add the rest of the ingredients and another 1/4 cup extra virgin olive oil. Mix well. Taste it to see if it needs salt. Add salt and black pepper to taste.

Buon appetito!

Farro, Tuna, Salad, Capers, Tomatoes




Italian Potato Salad

When I was growing up my mother would make Italian Potato Salad during the summer months. This potato salad is lighter and healthier than traditional potato salad with mayonnaise, and you don’t have to worry about the mayo going bad in the heat.

This dish reminds me of July 4th celebrations during my childhood. I grew up in a small town in Western Pennsylvania. The town was built around a steel mill that extended the length of the town, which is about 1 1/2 miles long. We lived on the Main Street of town, and on July 4th the parade was held there. People came from all over Beaver Valley and even from parts of Ohio to watch the parade. Everyone lined up along the Main Street to watch as the floats and marching bands went by, and the children waited anxiously to grab the candy and treats that were thrown into the crowd by the fire trucks.

Our prime location for the parade route turned our house into the place to be. Family and friends came from all over to celebrate the holiday with us. Mom put on a big spread and the celebration lasted from morning until after the fireworks that night. It was a special day.

Make your celebration special, and try this recipe.

Ingredients:
28 – oz. baby red potatoes
1 – cup thinly sliced yellow bell pepper
1/3 – cup diced red onion
1 – cup grape tomatoes
1 – tsp. chopped fresh lemon thyme
1 – tsp. salt
1/2 – tsp. ground black pepper
1/3 – cup extra virgin olive oil
1/3 – cup red wine vinegar
4 – fresh basil leaves
1/2 – tsp. dried oregano
1/2 – tsp. garlic powder

Directions:
Clean the potatoes in cold water. Bring a pot of water to a boil then add 1 teaspoon of salt. Add the potatoes and boil them whole for about 10 minutes until they are fork tender. Drain the potatoes and let cool until you can handle them.

Dice the onion, slice the tomatoes in half, and cut the pepper into thin slices. Add the vegetables to a large bowl.

 

In a small bowl, mix the olive oil, vinegar, salt, black pepper, oregano, and thyme.

Now slice the potatoes in half or in quarters if they are a little bigger.  Add the potatoes to the bowl with the vegetables. Pour the dressing over the potato mixture and mix well.  Roughly chop the basil leaves and toss in to the potato salad.

Let stand about one hour before serving.
For the best flavor serve at room temperature.

Buon appetito!




Tiramisù

Tiramisù is a classic Italian dessert that is found throughout Italy. Every bite is creamy and delicious. Make this recipe and it will always be a hit at any occasion.

Ingredients:
For best results, I suggest that you use authentic Italian products such as Gelmini Mascarpone, Balocco Savoiardi Lady Fingers, or Ferraro Cacao. These products are not hard to find, but if you can not find them, you can use domestic substitutes.

5 – large eggs (be sure they are very fresh)
1 – cup sugar
16 – oz. Mascarpone (at room temperature)
1 – 14 oz. package Savoiardi (Lady Fingers)
32 – oz. very strong coffee
Cocoa Powder
3 – oz. coffee liquor (such as Kahlua)

Some recipes do not call for liquor, but I like to add the coffee liquor to enhance the flavor.

Directions:
Make 4 cups of very strong coffee and set aside to let cool.

Add about two inches of water to a medium sized sauce pan that you can use as a double-boiler and heat to a boil.

Separate the eggs, placing the yolks into a stainless steel mixing bowl that will fit on top of the sauce pan, and place the whites into a large mixing bowl for use later.

Before placing the bowl of egg yolks on the double boiler, add 3/4 cup of the sugar to the egg yolks and whisk until smooth. Turn down the heat on the boiling water to a simmer and place the bowl of egg yolks on top of the sauce pan. Whisk the yolks constantly for about 5 minutes until the yolks and sugar become frothy, forming a sponge (or zabaglione). Continue to cook the sponge a couple minutes more whisking constantly, until it is thick enough to form ribbons. Now remove it from the heat and let it cool.

Add the remaining 1/4 cup of sugar to the egg whites and whip with an electric mixer until stiff.

Next, place the room temperature mascarpone in a large mixing bowl and mix it with a spoon until smooth. Fold in the cooled egg yolk sponge a little at a time to the mascarpone.

Fold in sponge a little at a time.

All the sponge has been incorporated.

Now fold in the whipped egg whites a little at a time until well blended.

Cream is ready

Now assemble the Tiramisù. You should have enough cream and lady fingers to make two 8″ square Pyrex dishes or one 8″ x 12″ dish.

Spread a small amount of the cream on the bottom of the dish.

Pour the cooled coffee and liquor into a shallow dish in which you can dip the lady fingers. Dip the cookies one at a time into the coffee mixture by rolling them quickly to cover all sides. Do not leave the cookie in the coffee too long or it will fall apart.

Place the dipped lady fingers to make a complete layer. You will need to cut some of the cookies to make them fit properly.

Spread cream on top of the lady fingers to cover the cookies completely. Then make a second layer of dipped cookies and top with cream. Two layers will fill the dish to the top.

Cover with plastic wrap, but be careful not to let the plastic rest on top of the cream. You may want to insert toothpicks to keep the plastic wrap from sticking to the cream. Be sure to remove the toothpicks before serving. Let the tiramisù  chill in the refrigerator for at least 6 hours before serving.

Just before serving, sprinkle cocoa powder on top.

Buon appetito!




Shrimp Scampi with Basmati Rice

Shrimp are always welcome in my house.  There are many different ways to prepare shrimp, so we never get bored with them.  Shrimp Scampi is an Italian-American dish that can be found in almost every Italian or Sea Food Restaurant.

I’m not sure how the name of the dish, Shrimp Scampi came about, because it is a bit redundant; in fact, scampi are langoustines or lobster-like crustaceans found in Italy. Our American version is modeled after an Italian dish made with olive oil, garlic, onions and white wine, but we substitute the scampi with shrimp. No matter what the origins, this is a delicious meal.

This recipe is easy and fast to prepare, especially if you buy the shrimp already deveined.  The rice takes about 25 minutes to prepare, but even so you can have dinner on the table in about 45 minutes.

Ingredients for Basmati Rice:
1 1/2 – cups basmati rice
1/3 – cup diced shallot
2 – tbls. canola oil
3 – cups chicken stock
1/2 – tsp. salt

1/2 – tsp. Adobo seasoning
Fresh ground black pepper to taste

Directions:
Heat canola oil in a large skillet then add the diced shallot and cook on medium heat until tender, about 2 minutes. Add the rice and stir to coat each grain with the oil.

Cook about 3-4 minutes until the rice starts to toast. Stir it often to prevent it from burning.

Now add the chicken stock, salt, black pepper and Adobo. Stir and cover with a lid to bring to a boil. (I use a low-sodium chicken stock. Go easy on the salt, you can always add more later.) Once it is boiling, reduce the heat to a simmer and let cook until the liquid is absorbed. This takes about 20 minutes. The rice should be tender and flakey.

Take off the heat and set aside until the shrimp are ready.

Ingredients for Shrimp:
1 – lb. extra large shrimp with tails, cleaned and deveined. (Buy them already cleaned and deveined from the market)
4 – cloves garlic
1/4 – cup olive oil
1/4 – cup unsalted butter
1/4 – cup diced shallot
1/3 – cup dry white wine
1/4 – tsp. red pepper flake
1 – lemon
Fresh Italian flat parsley
Salt to taste
Fresh ground black pepper to taste

Directions:
Heat the oil and butter in a large skillet, then add the garlic cloves and sauté until they begin to soften, about 3 minutes. Be sure not to let them burn. Meanwhile, rinse the shrimp in cold water and drain. Once the garlic is ready add the shrimp and sprinkle with a little salt and ground black pepper.

Cook until they just start to turn pink. Stir often to cook all sides. This should take only about 4 minutes.

With a slotted spoon, remove the shrimp to a bowl and set aside, but leave the garlic in the skillet. Add the shallot and red pepper flake, and sauté about 2 minutes until they start to soften.


Now add the juice of the lemon and the wine and cook about 2 minutes until the alcohol cooks out.  Add about one tablespoon of butter and return the shrimp to the skillet.

Toss and cook about one minute more. Sprinkle with fresh chopped parsley.

Serve the shrimp over the rice and drizzle the sauce over the shrimp and the rice.

Makes 4 servings.

Serve immediately.

Buon appetito!