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Local Sounds — Why Now?
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1 comment

1 Kryten42 { 09.18.08 at 12:20 pm }

A good selection Bryan. 🙂 I was listening to ZZ Top yesterday, and played La Grange. 🙂

Well… this is as good a place as any to post another family recipe I found. LOL Actually… it’s a dinner set. 🙂 4 courses. 😉

Gamberetti alla Salvia
(Shrimps in Sage)

Carciofi e Pisellini alla Romana
(Roman Artichokes with Peas)

Spaghetti Aglio, Olio e Peperoncino
(Spaghetti in Garlic and Oil with Peperoncini)

Dolce di Ricotta
(Roman Cheese and Cream Tart)

Gamberetti alla Salvia (Shrimp in Sage)

450g (1 lb.) small raw shrimp
15 tablespoons extra virgin olive oil
10 fresh sage leaves
Salt and fresh ground pepper

Rinse shrimp in cold water and then dry off on a folded paper towel.

Heat the olive oil in a heavy pan at medium temperature.
Sauté the sage leaves for two minutes.
Add the shrimp, cover the pan and simmer for two more minutes.
Remove the cover; add salt and pepper and lower heat.
Let shrimp simmer without cover for two more minutes.

Garnish shrimp with sage and serve on a warm plate.

Carciofi e Pisellini alla Romana (Roman Artichoke with Peas)

6 Italian artichokes (2” diameter)
1 large lemon, quartered
1 large onion, finely chopped
4 slices of raw ham, finely chopped
5 tablespoons olive oil
3 sprigs fresh mint, finely chopped
3 garlic cloves, finely chopped
Salt and freshly ground pepper
300g (2/3 lb.) fresh peas

Cut the outer layer of leaves off the artichokes and then remove the hard points on the others. Cut in half and remove the fuzz (if any). Put quartered lemon and artichokes in cold water and soak for 30 minutes.

Sauté the finely chopped onion and ham slowly in a large pan, adding oil. Add finely chopped garlic and mint and simmer for 5 minutes on low heat.

Drain artichokes and put in pan.
Add salt and pepper and simmer for 15 minutes.
Occasionally pour some water over the artichokes until they are almost tender and then add the peas.
Simmer for 10 more minutes and serve.

Spaghetti Aglio, Olio e Peperoncino (Spaghetti in Garlic and Oil with Peperoncini)

400g (3/4 lb.) spaghetti
3 garlic cloves, finely chopped
1 small hot Peperoncini pepper, finely chopped
5 tablespoons olive oil
Italian flat parsley, finely chopped

Chop the garlic, parsley and pepper.
Cook spaghetti in salted water until al dente.
Sauté garlic and pepper in oil, and then add salt and sprinkle with parsley.

Spaghetti should be done at the same time as the sauce.
Drain spaghetti, add to pan and mix.
Serve immediately.

Dolce di Ricotta (Roman Cheese and Cream Tart)

700g (24 oz.) fresh ricotta cheese
200g (1 cup) powdered sugar
4 eggs
4 tablespoons white rum
1 teaspoon vanilla extract
1/2 liter (2 cups) heavy cream
30g (2 tablespoons) bitter dark-chocolate (high cocoa content), grated
12 candied cherries

Combine ricotta cheese, powdered sugar, eggs, rum and vanilla extract in a large bowl.
Whip heavy cream and fold 3/4 of it into the first ingredients.
Rinse a clean glass bowl with cold water, pour cream mixture into bowl and refrigerate for at least six hours.

Before serving, overturn contents of the bowl onto a plate and garnish with remaining whipped cream, grated chocolate and cherries.


BTW… This is meant to be eaten as a set menu for a family or group of friends. It tastes better that way. 😉