Food Minia

Shrimp with Pistachio Sauce (Serves 6 to 8) Shrimp with Pistachio Sauce 1 pound large shrimp in shell 2 ounces shelled pistachios 4 anchovy fillets 1 tablespoon capers, rinsed 3 tablespoons olive oil, divided 1 tablespoon lemon juice 2 tablespoons water Cook shrimp in boiling water until pink, about 3 minutes. Drain the shrimp and allow them to cool enough to handle them. Remove shells (leaving tails on) and devein the shrimp.  Set aside. In a food processor, combine pistachios, anchovies, capers, 2 tablespoons of oil, and lemon juice. Puree to a smooth consistency. Add water and puree again to incorporate the water. Put cooked shrimp together with sauce in a bowl; toss gently. Sprinkle the top with the remaining tablespoon of oil. Serve warm with slices of Italian bread.

Saffron Sauce For Seafood Ingredients 1/2 cup finely minced shallots 1/2 cup dry white wine 1 pinch saffron threads 2 tablespoons heavy cream 1 stick of cold unsalted butter, cut into pieces 2 teaspoons fresh lemon juice   Salt and pepper - Peel shallots and mince - Set aside Squeeze fresh lemon juice. Remove any seeds - Set aside Cut butter into 8 pieces. Return to refrigerator until you are ready to use it.  Butter must be very cold when added. - Put wine and shallots into a small, heavy pot On medium-high heat bring wine and shallots to a boil. Continue to boil everything down to about 2 Tablespoons. About 5 minutes. Lower heat to medium - low and add the saffron. Add the heavy cream. Whisk in the butter. Add each piece before the last one has completely melted. Stir constantly! Don’t allow mixture to come to a boil. Add 2 teaspoons fresh lemon juice. Add some salt and pepper to taste. Strain the sauce and discard the cooked shallots or retain the shallots and puree sa...

ITALIAN VEGETABLE SOUP AND RIBOLITA SERVES 10 -12 2 1/4 CUPS DRY WHITE BEANS OR  8 CUPS FRESH WHITE BEANS 1 HEAD OF GREEN LEAF CABBAGE ½ HEAD SAVOY CABBAGE 1 BUNCH SWISS CHARD 3 VERY RIPE TOMATO’S 2 STALKS CELERY 2 CARROTS (UN-PEELED)  1 LARGE RED ONION 1 MEDIUM LEEK 2 CLOVES GARLIC 1/3 CUP OLIVE OIL 2 - 3 SPRIG’S OF FRESH THYME 1 LOAF ITALIAN BREAD (SAVE THE BREAD FOR DAY #2 LEFT OVERS) SALT & PEPPER TO TASTE 13 ½ CUPS WARM WATER ***NOTE THAT ON CABBAGE CHOICES YOU CAN SUBSTITUTE 2 OR 3 CABBAGES FROM YOUR PERSONAL FAVORITES, BUT NO “RED” CABBAGE*** PREPARE BEANS AS SHOWN IN THE PASTA FAGIOLI RECIPE. KEEP ½ OF COOKED BEANS WHOLE, AND PUREE ½. THINLY SLICE YOUR CABBAGES.  COARSELY CHOP THE SWISS CHARD. SAUTE THE CABBAGE IN HEATED OLIVE OIL UNTIL TENDER. ADD CHOPPED SWISS CHARD AND THYME ABOUT HALF WAY THROUGH. ADD WARM WATER. COARSELY CHOP CARROT’S, CELERY, ONION, LEEK AND TOMATO’S.  ADD TO SOUP. SIMMER AND REDUCE FOR 1 HOUR. ADD COOKED AND PUREED BEANS. SIMMER 20...

ZUPPA DI PASSATELLI  MEAT BROTH 3 ½ LBS. BONES AND MEAT SCRAPS FROM BEEF, CHICKEN AND/OR VEAL ½ CUP FLAT LEAF ITALIAN PARSLEY 2 CARROTS - CHOPPED 2 STALKS CELERY - CHOPPED 1 MEDIUM ONION - SLICED 2 MEDIUM TOMATOES - CHOPPED (CAN BE SUBSTITUTED WITH 1 HEAPING TBS. TOMATO PASTE) 4 QTS. WATER  1 TBS. SEA SALT PLACE ALL INGREDIENTS, EXCEPT THE SALT, INTO A LARGE SOUP POT.  COVER AND BRING TO A ROLLING BOIL.  REDUCE HEAT TO LOW AND SIMMER COVERED FOR 3 HOURS.   SKIM THE SURFACE SEVERAL TIMES WITH A SLOTTED SPOON TO REMOVE THE FOAM THAT ACCUMULATES.   ADD THE SALT AT THE END OF THE COOKING PROCESS. STRAIN BROTH AND IT’S READY TO USE.  IF YOU WOULD LIKE TO FREEZE THE BROTH, ALLOW TO COOL THOROUGHLY BEFORE FREEZING. IF PURCHASING YOUR MEAT STOCK/ BROTH YOU WILL REQUIRE 12 CUPS. INGREDIENTS FOR PASSATELLI: 12 CUPS MEAT STOCK/BROTH 3/4 CUP FRESHLY GRATED PARMESAN CHEESE ½ CUP FINE UNFLAVORED BREAD CRUMBS ½ TSP. FRESHLY GRATED NUTMEG 2 LARGE EGGS ADDITIONAL PARME...

Crispelli with Bechamel (Savory Crepes) Serves 8 Crispelli Batter 1 cup whole milk (cold) 1cup flour 2 eggs Pinch of salt 1 cube unsalted butter - melted Whisk flour and eggs together. Gradually add cold milk and a pinch of salt. Whip until smooth. You will know your batter is the correct consistency when the batter coats the back of a metal spoon.  Heat a small flat bottom fry pan and brush light coating of melted butter to pan each time to prepare a crepe.  Using a 1/3 cup ladle, add batter to buttered hot pan, rotating the pan as you add the batter to evenly coat the pan.  Be sure to give a quick stir to the batter before each crispelli because ingredients separate easily. When edges are set and dry use a small spatula to lift and turn the crispelli over. When lightly goldened be brave and flip your crispelli free style! Set aside on baking sheet or board. Do not stack crispelli or they will stick. ~ Bechamel Sauce ½ gallon whole milk -cold 1 stick unsalted butter 4 he...