How To make Olive Garden Shrimp Cristoforo
BASIL BUTTER:
2 oz Fresh basil leaves (about
- 2 bunches 10 oz Butter, softened
- (2-1/2 cubes) 1 ts Minced garlic
1/4 ts Salt
1/8 ts Black pepper
3 tb Grated parmesan cheese plus
- additonal for garnish 1 tb Grated romano cheese
REST OF DISH:
1 lb Fresh Linguine or angel
- hair pasta 1 lb Medium shrimp, shelled
Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. SOURCE: General Mills' Olive Garden Restaurant Chain. Shared by Cate Vanicek
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Aquitaine - Home of the chilli powder famed by gourmets across the world | At our Neighbour's Table
The French part of the Basque Country lies in the Aquitaine region and stretches from the Atlantic along the Spanish border. A lot of rain makes the landscape at the foot of the Pyrenees shine in vibrant green - an ideal climate for the Gorria chillies. According to legend, one of Christopher Columbus' sailors brought the chilli seeds from Mexico to the Basque Country. They have been cultivated here since 1650 and harvested from mid-August until November.
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Thierry Hiriart's family has been growing the pods for many generations, and today they have around 20,000 plants. The pods are dried for two to three weeks, put in an oven for two more days and then ground into a chilli powder that is known to gourmets beyond the borders of France: Piment d'Espelette, named after the village of Espelette. It has had a protected designation of origin since 2000. It is milder than cayenne pepper, smells of ripe tomatoes, peppers and has a subtle grill note. It is even used in chocolate, cheese and jam. But above all in Basque cuisine. Thierry's wife Marie-Laure prefers to use her Espelette chilli instead of pepper to season her dishes such as piperade, a Basque omelette made of tomatoes, onions, garlic and peppers, and chilindron, a lamb dish. Her three small children are also already used to the mild spiciness. Her friend Maritxu Amestoy likes to use it on her kale chips. For a dinner together, the women bake a Basque cake with cream filling for dessert.
At our Neighbour's Table - Aquitaine | Season 2019 - Episode 235
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Pesce all'Acqua Pazza | Easy recipe to make at home | Video Recipe Pesce all'Acqua Pazza.
Pesce all'Acqua Pazza | Easy recipe to make at home | Video Recipe Pesce all'Acqua PazzaIngredients:-
5 flounder/lemon sole pieces of fish
4 tablespoons extra virgin olive oil
2 cloves of garlic whole or sliced
10 oz of fresh cherry tomatoes (300 grams)
1 chili pepper (optional)
Salt to taste
Parsley sprigs
Pesce all’acqua Pazza Directions:-
1. In a large sauté pan add your oil, garlic and on medium heat start cooking.
2. After a few minutes add your tomatoes cut in half and parsley. Cook for about 5 minutes.
3. Now add your fish fillets and add about 1/4 cup of water.
4. Add salt to taste and cover with a lid.
The fish should take about 10 minutes to cook. If you want it a little spicy you can garnish with the hot pepper cut in thin slices.
Enjoy!
Buon Appetito!Pesce all'Acqua Pazza | Easy recipe to make at home | Video Recipe Pesce all'Acqua Pazza
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