Your Life A to Z

Tonarelli Neri alla Puttanesca with Shrimp, Veal Sharon and Frutti di Bosco

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Tonarelli Neri alla Puttanesca with Shrimp    serves 4            
extra virgin olive oil    1/4 cup            
garlic, thinly sliced    1 Tbsp            
salt packed anchovies, rinsed and chopped    6 filets            
Calabrese pepperoncini, or red chile flakes    2 tsp            
salt packed capers, rinsed and soaked    2 Tbsp            
gaeta olives, pitted and halved    1/2 cup            
heirloom tomatoes, chopped    3 cups            
white wine     1 cup            
fresh shrimp, cleaned    1 #            
tonarelli neri (squid ink spaghetti, or your favorite pasta)    1 #            
fresh basil, torn    1/4 cup            
                
in a large saute pan, heat oil over med-hi heat                
add garlic, chiles, and anchovies and saute until garlic begins to toast slightly            
add capers, olives, and rock shrimp and toss                
add tomatoes and white wine and simmer until shrimp are just cooked through, about 3-4 minutes    
                
Meanwhile, bring 6 qts of salted water to a boil and add pasta                
Cook to al dente (3-4 minutes for fresh pasta, 7-9 for dried pasta or as instructed on package)        
Drain and add to saute pan with shrimp and tomato mixture and 2 oz of pasta cooking water        
Simmer, tossing frequently for about 1 minute                
                
divide among 4 pasta bowls, top with torn basil, and a drizzle of extra virgin olive oil.            

Veal Sharon    serves 4             
                  
veal top round or striploin, sliced and pounded thinly 3 oz each    8 each (1.5 #)            
seasoned flour    1.5 cups            
olive oil    1/4 cup            
garlic, thinly sliced    2 tbsp            
shiitake mushroom, thinly sliced    3 oz            
fingerling potatoes, roasted until tender, sliced    4 oz            
artichokes, roasted or canned, quartered    5 oz            
salted capers, rinsed     2 Tbsp            
white wine    1 cup            
lemon juice    1 oz            
butter, cold, cut into cubes    3 oz            
flat leaf parsley, chopped    2 Tbsp            
                  
                
Lay veal flat on work surface, and season lightly with salt and pepper            
Dredge veal in flour and shake off excess                
Heat a large frying pan over medium-high heat, and add olive oil to coat the bottom, about 2 Tbsp    
Working in batches to avoid overcrowding, lay the veal in the pan and cook until golden brown        
Carefuly flip veal over and cook on other side for about a minute                
Remove cooked veal to a plate and keep warm.  Repeat until all veal is cooked.            
Heat 2 Tbs oil in the same pan that the veal was browned, and add garlic and mushrooms, and quickly saute
Add potatoes, artichokes and capers and toss                
Deglaze pan with white wine and add veal back to the pan and bring to simmer            
Add lemon juice and swirl in butter, simmer until slightly thickened            
Divide among four warm plates and finish each with fresh chopped Italian parsley            

Frutti di Bosco     serves 4
butter    2 oz
sugar    1/3 cup
grappa    2 oz
red wine    2 oz
raspberries    1 pt
blackberries    1 pt
blueberies    1 pt
strawberries    1 pt
black pepper, freshly ground    1/4 tsp
vanilla gelato    4 scoops
cocoa powder    1  tsp
      
      
    
Melt butter in a large saute pan over medium-high heat    
Add sugar and stir and alow to melt slightly    
Remove from heat and add grappa, carefully ignite     
Add red wine and bring to a boil, and add black pepper    
Add berries and toss to heat through     
Divide among four glass bowls or red wine goblets    
Add a scoop of vanilla gelato (or your favorite flavor) and sprinkle with cocoa powder
 

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