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Shrimp, Roman Style

Shrimp, Roman Style

This dish is not only simple to prepare, relatively easy to cook, it is also irresistible! The sauce has garlic, chilies and mint and these marry so well with shrimp. What a perfect topping for pasta!

Serves 4

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 3 garlic cloves, peeled and coarsely chopped
  • 3 red chilies, fresh or 6 dried
  • 1 jar Marinelli’s Tomato & Basil sauce
  • Salt and freshly ground black pepper
  • 1 lb shrimp, size 16-20, peeled and deveined
  • 1 cup mint, fresh, chopped

Chef's Cooking Instructions

  1. Over medium heat, add the olive oil in a deep skillet. Add the garlic and chilies. When the garlic begins to color, add the tomato sauce.
  2. Turn the heat to medium-high and bring to a boil, then reduce the heat to medium, and simmer 5 minutes, stirring occasionally. Adjust seasoning to taste.
  3. Add the shrimp and cook, stirring occasionally, until they are pink, 5 to 10 minutes. Taste, and adjust seasoning; the sauce should be quite strong. Stir in the mint and serve over your favorite pasta.

Boun appetito!

Poached Eggs in the Style of 'Puttanesca'

Poached Eggs in the Style of 'Puttanesca'

An all time favorite of mine is Pasta alla Puttanesca – pasta and sauce in the 'Harlot' style. This is a robust southern Italian sauce with chili peppers, capers, olives and anchovies. Here we play on the 'quickness' of making the sauce, add mushrooms and make this a meal with the addition of poached eggs.

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 garlic clove, minced
  • 2 cups mushrooms, assorted, sliced
  • 1/3 cup black olives, pitted
  • 8 oz Marinelli’s Tomato & Basil sauce
  • 4 eggs
  • 2 Tbsp capers, rinsed
  • 2 anchovy, fillets
  • ½ cup basil leaves, slivered
  • 4 slices Calabrese bread, thick, toasted

Sea salt and freshly ground pepper to taste

Chef's Cooking Instructions

  1. Heat the olive oil in a skillet over medium heat and add the garlic and onion. Cook for 2-3 minutes. Add the mushrooms, olives and tomato sauce. Simmer for 10 minutes.
  2. In the meantime, bring a small pot of water to boil with a splash of vinegar. Lower to a simmer and poach the eggs until the whites are set and the yolk is still runny, about 3 minutes.
  3. Stir in the capers, anchovies and basil leaves into the mushroom mixture and season to taste. Spoon the mushroom mixture onto the bread and top with a poached egg.

Serve with a robust red wine and enjoy. 

Boun appetito!

Halibut with Tomato Basil Sauce, Olives and Onions

Halibut with Tomato Basil Sauce, Olives and Onions

Fresh seafood is always a treat and this dish exemplifies the flavours of a seaside port. Halibut has a nice semi firm flesh and the accent of tomato sauce with olives and onions brings out the best of this fish.

Ingredients

  • ¼ cup extra-virgin olive oil

  • 1 yellow onion, peeled and slivered

  • 4 halibut filets, 8 oz each, skin on

  • ¼ cup dry white wine

  • 1 jar Marinelli’s Tomato & Basil sauce

  • ¼ cup     black olives, pitted and halved

  • 1⁄2 bunch     parsley, chopped

  • Pinch red pepper flakes

  • Sea salt to taste

Chef's Cooking Instructions

  1. Heat oil in a large skillet over medium heat, Add onions and cook, stirring occasionally until slightly soft, about 2 minutes.
  2. Add halibut, skinned side up and cook until lightly golden, about 2 minutes. Turn fish and cook other side another 2 minutes.
  3. Add wine, tomato sauce, olives, half the parsley and red pepper flakes to the pan with the fish. Season to taste with salt and bring to a simmer over medium heat. Reduce heat to medium-low and simmer, partially covered, until fish is just cooked through, 8 – 10 minutes, spooning sauce over fish as it cooks.
  4. Adjust seasonings and sprinkle with remaining parsley.

Enjoy with a vibrant Rosé wine.

Boun apetito!