3. Pastas/Starches
Shrimp Scampi
Shrimp Scampi over Linguine 1lb shrimp, deveined and shelled (preferably Mexican gulf shrimp) 1lb fresh linguine ¾ stick of lightly salted butter 4 cloves garlic, finely shopped 2 tablespoons of olive oil 1 cup dry white wine Juice of half a lemon. Pinch of red pepper, none of the seeds. Chopped parsley Salt and pepper
Tortellini Carbonara “Impasta Pasta”
Tortellini Carbonara 1lb cheese tortellini 1/2lb bacon, cut into small pieces 8 ounces heavy cream 3 tablespoons onion, diced ½ cup of peas ¼ cup of pecorino romano cheese ½ teaspoon salt In a small pot, cook bacon until crisp. Remove bacon from pan and discard all but 3 tablespoons of bacon fat (goodness).
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Pasta e Patate
Pasta e Patate I russet potato, large, peeled and diced small 2 celery stalks, washed and diced small ¼ red onion, diced small 2 garlic cloves, peeled and thick sliced 2 tablespoons of olive oil 1lb pasta shells, medium size 7 cups of water 1 1/4 teaspoon of salt 1/8 teaspoon of black pepper
Putanesca Sauce Raw
Raw Putanesca 1 ¼ lb diced, heirloom tomatoes or ripe Roma tomatoes 3 tablespoons of finely diced, red onions 3 cloves of finely chopped, garlic ¼ lb of pitted kalamata olives, halved 2 tablespoons of capers, in brine, rinsed 4 ounces of extra virgin olive oil 1 ounce of white wine vinegar ¼ teaspoon of
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Rolls Royce
Rolls Royce Ribs: 2lbs- beef short-ribs boneless 3 tablespoons of olive oil 1 onion, finely chopped 2 cloves of garlic, thinly sliced 1 6oz can of tomato paste 2 cups of red wine or beef broth 2 cups of water Salt and pepper to taste Filling: 8 oz heavy cream 8oz chopped spinach (frozen
Bolognese Sauce
Bolognese Sauce 1 lb of beef or beef/pork combo, chopped 2 stalks of celery, finely diced 1 carrot, finely diced 1 small onion, finely diced 4 cloves of garlic, thinly sliced 2 cans of tomato paste (6oz can) 1 cup of whole milk 3 cups of water 1 cup of dry white wine ¼
Spaghetti Pie
Spaghetti Pie 1 lb spaghetti 1 lb ricotta, whole milk 8 ounces mozzarella, shredded 3 tablespoons of Pecorino Romano, grated 4 ounces of sopressata sliced, then cut into strips ½ cup frozen peas 2 eggs, lightly beaten 2 teaspoons of salt ½ teaspoon of black pepper Pre-heat oven to 350 degrees. Cook spaghetti
Shrimp and Grits
Shrimp and Grits 1 cup stone –ground grits Salt and freshly ground black pepper 2 tablespoons of butter 1 pound of shrimp, peeled and deveined ½ pound of bacon, chopped into small pieces 1 tablespoon of lemon juice 2 tablespoons of scallions 2 teaspoons of Worcestershire sauce 1 clove of garlic, minced In saucepan,
Paulie’s Pasta Pico Paco
Paulie’s Pasta Pico Paco 2 tablespoons of butter 2 ounces of olive oil 6 cloves of garlic, lightly smashed 3 large tomatoes cubed, halve and squeeze out seeds before cubing 1 cup of chicken broth 10 fresh basil leaves, torn in halves 2 tablespoons of pecorino romano cheese Salt and black pepper to taste 1
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