Years ago I found an article on risotto, which described step by step how to prepare this delicious dish. Risotto is an Italian dish that developed in the regions between the Alps and Tuscany, and is now appreciated all over the world.
The type of rice best suited for cooking a good risotto is the Carnaroli, but Vialone Nano and Arborio are good choices as well. Depending on the ingredients used, risotto can be a first course, a complete meal, or a dessert. It can easily be prepared in about 30 minutes.
Carnaroli Rice
Vialone Nano Rice
Arborio Rice
The base for a risotto is made using one of the three types of rice mentioned above, oil or butter, and a battulo, which is an ingredient used t0 flavor a recipe and can include chopped onion, garlic, celery and/or carrot. You also need a cooking liquid and one or more types of cheese.
With this base you can make many different risotto dishes depending on your choice of ingredients such as beef, chicken or pork, fish or seafood, vegetables, legumes, or truffles.
Making a risotto is as easy as following six simple steps. I like to make risotto with seafood. The following recipe also includes one of my favorite vegetables, asparagus.
Risotto with Shrimp and Asparagus
1 1/2 cups of rice
1 lb of large shrimp, peeled and deveined
1 onion, finely chopped
1 cup white wine
4 cups seafood stock
1 bunch of asparagus
1/2 cup finely chopped basil and parsley
2 tbsp butter
1/4 cup Parmigiano Reggiano cheese
salt and pepper to taste
Prepare the shrimp by removing the shell and deveining, if necessary. Rinse under cold water, pat dry, and set aside.
Set a few asparagus stalks aside to use as a garnish. Cut the rest of the asparagus into 1-inch pieces on the diagonal, discarding the bottoms. Steam all of the asparagus for 5 minutes, then place under cold water to stop cooking. Pat dry and set aside.
Place the seafood stock in a saucepan and heat, keeping it warm while you begin the risotto.
In a deep skillet, warm the olive oil. Add the onion (which is the battulo in this recipe) and sauté till translucent.
Add the rice and toast for 3 minutes .
Deglaze the pan with the wine and cook until the liquid evaporates. Add the warmed stock in 1/2 cup increments, allowing each addition to be absorbed before adding more. Continue to cook, stirring, until the rice is tender and creamy, about 20 minutes in total.
Add the shrimp and cook till pink. Add the cut asparagus.
Add finishing ingredients, including the butter, cheese, basil, and parsley. Season with salt and pepper. Stir well to combine. Place the few whole asparagus on top of the dish with some parsley sprigs for garnish.
Serve this dish with your favorite crusty bread and a salad. Enjoy!
Everyone who knows me knows I don’t cook. I wish I had the time for it! My mom and grandma are amazing home chefs though. They take risks and are willing to try new things. I appreciate the craft of cooking well and hope my children follow in their grandmother’s footsteps when it comes to preparing food rather than mine!
If my daughters were to pursue cooking as a career, they would certainly have some impressive role models to follow. The world of professional cooking is still a male-dominated place, but thanks to women like Julia Child who paved the way for others, many female chefs have become household names and even celebrities in their own right. Three I really enjoy are Lidia Bastianich, Giada de Laurentiis, and Ina Garten, better known as Barefoot Contessa.
Lidia Bastianich is so much more than a famous television chef. She is a woman who turned her passion for food into a thriving entertainment business. She is the author of several cookbooks and founder of Tavola Productions, an entertainment company that produces great broadcast productions. Along with her son Joe, also a well known chef, Mario Batali, and Oscar Farinetti, Lidia opened Eataly, one of my favorite NYC spots. She teaches culinary classes and has her own line of high quality kitchen products as well as Nonna’s Foods, a platform which allows her to distribute her own food products. As if all that must not keep her busy enough, Lidia also produces award-winning wines at Bastianich Vineyard in Friuli and La Mozza Vineyard in Maremma, Italy. The sheer amount of drive Lidia must have to accomplish so much from her love of good food is so inspiring!
Lidia Bastianich
Lidia’s recipe for Sole Meuniere.
Lidia’s Favorite Recipes, one of the author’s most popular cookbooks.
I’m also a big fan of Giada de Laurentiis. My mom often uses Giada’s recipes and I think the appeal lies in her simple, easy-to-follow techniques for preparing amazing food. She really helps you feel like you can prepare something fantastic without a lot of complicated steps. Giada was born in Rome and grew up in a family that placed great importance on time in the kitchen. Her grandfather was a film producer as well as a restaurant owner, so perhaps Giada was destined to become a popular television chef. She was professionally trained at Cordon Bleu in Paris and eventually started her own catering company. She was “discovered” by a Food Network executive who read an article in Food and Wine Magazine about the de Laurentiis family in 2002. Her show “Everyday Italian” earned an Emmy and turned Giada into one of the most recognizable chefs in America today. She has also authored several cookbooks and has her own line of cookware. Giada’s enthusiasm for the food she prepares is infectious!
Giada de Laurentiis
Giada’s recipe for Spaghetti with Swiss Chard and Pecorino Cheese.
Everyday Italian by Giada de Laurentiis
Ina Garten, better known as Barefoot Contessa, is another noteworthy woman of the culinary world. Unlike most well known cooks, Ina never trained to be a professional chef. In fact, she used to work in the White House Office of Management and Budget but felt the desire to do something more creative. One day, she read about a specialty food store for sale in the Hamptons, drove out to see it, and on a whim made the owners an offer she didn’t expect them to accept. They did accept, and Ina began the career that eventually led to her becoming a household name. After 18 successful years with her Barefoot Contessa food store, Ina sold the place to two employees and set about writing her first cookbook. It was a hit that she followed up with several more cookbooks before earning her own Food Network show. I think Ina Garten’s popularity with home cooks comes from her healthy approach to real food, using whole, fresh ingredients rather than anything artificial. She has a talent for making everything she prepares look delicious and simple. She also has a beautiful blog where she shares recipes and experiences. If you can’t travel the world to experience great food, Ina’s blog is the next best thing!
Ina Garten, also known as Barefoot Contessa
Greek Panzanella Salad recipe by Ina Garten
Barefoot Contessa Cookbook
Whatever my girls decide to pursue in life, I hope they go after it with the same drive, passion, and creativity as these three talented chefs!
Not long ago, Jessica, my project manager, discovered a store in Montclair, New Jersey called Olive That and More. Specializing in olive oils, balsamic vinegars, and sea salts from around the world, Olive That and More is a foodie’s dream come true, but the store’s cleverly designed interior is the icing on the cake. With shelves and other components from the location’s previous tenant (a garden store) along with custom light fixtures created by the owner, Olive That exudes a rustic and welcoming atmosphere that encourages shoppers to taste, sample, and learn about all of the incredible products on display.
The staff at Olive That are very helpful and more than willing to answer any questions about their products or offer suggestions for cooking, serving, or buying gifts. In addition, the store hosts events such as tastings and sometimes partners with local chefs for special dinner events. Even their Facebook page is a great resource for recipes and ideas!
When you walk into Olive That, you immediately notice how many of the products are available for tasting. There are bowls of bread for sampling different oils and vinegars as well as salt shakers that allow you to taste different salts before purchasing. One of the more unique items available at Olive That is truffle salt. Jessica seems to have become addicted to the stuff, even keeping some on her desk at work to sprinkle over her lunch or add to a bowl a popcorn!
You may be thinking, “What is truffle salt?” The description from Olive That sums it up perfectly: All-natural Fusion Black Truffle Salt combines the distinct taste of black truffles with pure sea salt crystals to create an uncommonly delicious flavoring. A creative chef’s dream, black truffle salt adds a hint of earthy, mushroomy flavor to beef, eggs, potatoes and pasta.
Truffle salt is used as a finishing touch or garnish for cooked food, not an ingredient to add while cooking. It has an intense, strong flavor that truffle lovers are sure to appreciate! It’s lovely when sprinkled on vegetable soup or seafood; just keep in mind that a little goes a long way! Olive That offers two “strengths” of truffle salt: their original version as well as a stronger truffle salt. These salts are stored in large containers, and when the staff refills the smaller bottles of salt, the aroma fills the entire store!
I hope you have the opportunity to visit Olive That soon to experience their amazing products and learn from their knowledgeable staff!
February is American Heart Month. Keeping this in mind, I went to the Web MD website with a list of the 25 Top Heart Healthy Foods. These foods are loaded with heart healthy nutrients that help protect your cardiovascular system. By eating a variety of foods, including fresh fruit, vegetables, whole grains, fish, nuts and more, you are getting the different nutrients which are needed to protect your heart and
blood vessels. I am very conscious of the meals I prepare and the ingredients I use in those meals. I buy fresh herbs, produce, and vegetables and use olive oil when I cook. We eat fish more than once a week and eat plenty of fresh fruit, so I am definitely into eating healthy.
I decided to highlight a few of the foods they recommended in the Web MD article. It would be well worth your time to read the entire article. You might be surprised to see that many of the foods are ones you probably already eat regularly!
Tuna is a good source of Omega-3s.
Asparagus has B-complex vitamins and heart protective antioxidants.
Carrots are a top cholesterol fighting food and may help control blood sugar levels and reduce the risk of developing diabetes.
Walnuts: a small handful a day may lower your cholesterol and reduce inflammation of the arteries of the heart.
Oatmeal can help your heart by lowering LDL, the bad cholesterol.
Blueberries have an extensive list of nutrients that support heart health.
I have a great recipe featuring a popular heart-healthy food. This tuna dish is a favorite in our house, especially when my husband returns from an offshore fishing trip with fresh tuna. The original recipe is from a Williams Sonoma cookbook titled “Essentials of Grilling,” a great book to have! I have changed it some to suit our tastes, of course, and I hope you enjoy it!
Tuna with Wasabi Creme
Ingredients
Soy sauce, less sodium preferred
½ cup White Sesame seeds
½ cup Black Sesame seeds
4 Ahi Tuna Steaks, 6oz each, 1 inch thick
Wasabi Creme
1 cup crème fraiche
2 tsp. wasabi powder, or to taste
Chopped chives for garnish
In a shallow dish, add the soy sauce. On a piece of wax paper, mix the white and black sesame seeds. Dredge each piece of tuna in the mixture, then place in soy sauce, turning to coat. Add any left over sesame seeds to tuna, cover, and refrigerate for 1 to 2 hrs.
To make wasabi crème, in a small bowl stir together the crème fraiche and wasabi powder. Cover and refrigerate until ready to serve. Add chives just before serving.
Grill your fish, turning once, until it is seared on the outside and rare on the inside, 3-5 minutes per side. If you prefer your tuna cooked through, leave it on the grill for 1 – 2 minutes longer per side. You can also cook the fish in a heavy skillet on high heat.
Transfer the tuna steaks to warm individual plates. Garnish the wasabi crème with the chives, and pass at the table.
Serve with grilled or lightly steamed asparagus, dressed with an olive oil and herb mixture of chopped basil, parsley, and black pepper. Enjoy!
I know it’s still a while off, but I am already looking forward to House Beautiful’s Kitchen of the Year. It’s a great opportunity to see new products and appliances.
Last year’s Kitchen of the Year by Mick De Giulio featured a design that I absolutely loved. It was so simple and beautiful.
Bright and open with a touch of glamor!
A stunning custom cabinet.
Including a cozy seating area in the kitchen is genius.
Love the casual, mismatched chairs in the dining area.
Another past Kitchen of the Year that made an impression on me was designed by Christopher Peacock in 2008. His use of CaesarStone allowed clients and other designers to feel OK with using man-made materials. In general, I think the Kitchen of the Year is a good gauge of the direction kitchen design is moving and which brands are reliable and comfortable for both client and designer.
Christopher Peacock’s kitchen design with CaesarStone.
I’d imagine House Beautiful’s Kitchen of the Year will be on display and open to the public at Rockefeller Center in NYC as in years past. Show kitchen visitors will be able to enjoy demos and tastings from a variety of chefs, making this much more than a display kitchen. It needs to be as functional as it is beautiful.
The 2008 Kitchen of the Year in Rockefeller Center.
NY Chef Marc Murphy cooks for a crowd in last year’s Kitchen of the Year.
I can’t wait to see this year’s kitchen!
Here we are at the start of the New Year, when many people are feeling more health conscious! Between the television shows, tabloids, and fitness club offers, we’re all reminded of our options for eating and staying healthy. Hopefully, the motivation to create healthier eating habits and consistent exercise routines will turn into long-term commitments that last throughout the year.
I recently came across a recipe for kale and knew I wanted to try it. Then I thought, “Why not write about healthy eating in general?” While looking through magazines and websites for ideas and recipes, I came across a Cooking Channel article called Superfoods: Nutrient-Rich Foods to Eat Every Day. These superfoods are known to prevent disease, help control weight, and maintain overall health.
Here are a few of the 21 foods recommended by the Cooking Channel. To see the rest of the list, click here for the full article.
Kale: High in lutein and several vitamins, lowers the risk of cancer, and helps detoxify the body.
Sweet Potato: Great source of Vitamin B-6 and dietary fiber as well as Vitamin A. Good for eye and skin health.
Wild Salmon: Omega-3 fatty acids provide a number of important health benefits. Salmon is also a good source of Vitamins D and B-12, selenium, and protein.
Almonds: Protein, healthy fats, calcium, magnesium, antioxidants, and Vitamin E. Enjoy them whole, raw, and without salt for maximum benefit.
Dark Chocolate: A powerful antioxidant with many benefits for the heart.
I hope you enjoy this recipe for kale from Giada DiLaurentiis. She is a favorite chef and author of mine! Her cookbooks are great, and her recipes are delicious and easy to follow. Her Spicy Parmesan Green Beans and Kale will convince you that eating healthy doesn’t mean eating bland or boring!
A beautiful and healthy side dish!
Ingredients
Directions
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.
SERVES: 6 (SIDE); Calories: 138; Total Fat: 8 grams; Saturated Fat: 2 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 5 grams; Fiber: 4 grams; Cholesterol: 1 milligram; Sodium: 830 milligrams
Guest Post from Debbie Aidinis
Cacciucco is one of my favorite meals, especially when the weather turns colder. I originally had this for dinner years ago in a restaurant and loved it. I always try to make meals I enjoy, so I searched through cookbooks and found a few recipes that were close to the restaurant meal I’d liked. This is a hearty stew that tastes just as good -if not better- the next day. I serve it with crusty bread seasoned with an olive oil mixture and placed in oven until it is crispy. This bread is delicious when dipped in the Cacciucco broth.
Crusty Bread
For this recipe, I prefer to use prawns, when available, with the shells still on. The flavor is superb in the stew. Another option is using lobster tails with the shells on. I also like to use Halibut as the fish, which is a very mild white fish. As always, everyone has preferences when cooking with seafood and this dish lends itself to many variations in the type of fish used. The amount of seafood used can also be adjusted to your own liking.
Cacciucco — Mediterranean Fish Stew
Ingredients:
1 large onion, finely chopped
1 stalk of celery with leaves, finely chopped
1 large carrot, finely chopped
2 oil packed anchovies
1 can (14 ½ oz) San Marzano plum tomatoes, drained, liquid reserved
Pinch of Saffron threads
¼ cup extra virgin olive oil
1 tsp dried thyme
½ tsp red pepper flakes
1 cup white wine
4 cups fish stock (see Note)
1 cup water
1 bay leaf
1 sprig rosemary
1 ½ to 2 lb white fish fillet, such as Halibut, skin removed
12 little neck clams, cleaned
12 black mussels, cleaned
8 jumbo shrimp or prawns shelled and deveined
Sea Salt
Black Pepper
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
Warm Crusty Bread
Optional:
Sea Scallops
Lobster Tails with shells, cut in half lengthwise
Note: If fish stock is not available, you can substitute 2 cups (16fl oz) bottled clam juice plus 2 cups vegetable stock.
Heat the olive oil in a heavy deep skillet. Add onion, celery with leaves, and carrot to skillet and sauté. Add red pepper flakes and thyme. Chop anchovies and add to skillet. Sauté until anchovies have melted, about 3 minutes. Add wine and simmer until reduced by half, about 5 minutes. Add tomatoes, breaking them up with your hands or a wooden spoon. Add the fish stock and 1 cup of water. Add the saffron, bay leaf, rosemary, basil, and parsley. Season with salt and pepper. Reduce heat to medium-low and simmer for 15 minutes. Add some of the reserved tomato juice if you want more liquid or tomato flavor. Adjust seasoning if needed.
Cut the fish into 2 inch pieces, add to broth, and simmer for 5 minutes. Add clams, mussels and shrimp. If using any additional seafood, add to mixture at this time. Cover and cook until shrimp is pink and clams and mussels have opened. Discard the bay leaf before serving.
Slice bread in half to open, and spread with a mixture of olive oil, chopped basil, parsley, black pepper. Place in the oven at 400 till crisp and brown. Cut bread into long pieces.
Ladle the stew into bowls, place bread on the side, and serve.
Saffron
Enjoy!
I’m sure I’ve mentioned this before, but cooking is not something I often find time for in my busy schedule. As a matter of fact, I do so little cooking that I’ve been teased about burning water! The truth is, I can cook, I just can’t usually fit it into my daily routine of family and work.
On those evenings when I do have some more free time to plan and prepare a nice dinner, I usually turn to my Williams-Sonoma cookbooks. I love the imagery in these books as well as the recipes themselves.
Williams-Sonoma Salad
Williams-Sonoma Grilling
These dishes can be prepared by anyone and really make you feel like an accomplished cook. There’s such a nice sense of satisfaction that comes with presenting your family with a meal that looks and tastes amazing! Williams-Sonoma has a great brand in general, from the cookbooks to cookware to prepared foods, they offer high quality products that both look great and perform very well.
Grilled Pears
Chicken with Mustard and Walnut Coating
Spices, oh my! My mother uses basil in almost everything she prepares.
Browsing through all of the gadgets and kitchen products offered by Williams-Sonoma just makes you crave the idea of cooking. From a design perspective, I can easily imagine filling a kitchen with these great items. They are thoughtful and smart, and just so well presented.
Le Creuset Signature Deep Saute Pan in Ocean: What a great color!
Bamix Professional SliceSy Attachment
Littledeer Cooking Utensil Set
Rösle Vegetable Chopper – Quick and easy!
Le Creuset Winged Corkscrew Wine Opener, Antique Chrome – The best gadget we should all have in our kitchen drawer!
Cuisinart Soup Maker & Blender
Do you have a favorite source for recipes and/or kitchen gadgets?
Guest Blog by Debbie Aidinis
With the cooler weather upon us, we start to look forward to meals that are warm and hearty. Veal Rollatini is a great dish for this season. It may take a little time to prepare, but it is well worth the effort. For those who do not eat veal, this dish can also be done with chicken. I like to serve this with a marsala sauce and a mushroom risotto on the side. There are many good packaged risottos available, so you do not have to make your own from scratch unless you have the time to do so.
Mushroom Risotto
With this recipe, I have found that using specific ingredients is a must. For example, the cheese. I use an Italian Scamorza, belonging to the same family as Mozzarella, but it is firmer, drier and has more flavor. It melts evenly, making it perfect for this dish. You will probably have to go to an Italian deli that carries specialty items to buy this cheese. Make sure it is hard; if the cheese is soft, it is not ready to use. I also use Prosciutto di Parma, but not a domestic brand, which can be too salty. The Veal Demi Glace gives the sauce a good flavor, but if you can’t find any you can use 1 cup veal stock in place of the water called for in the recipe.
Scamorza Cheese
I always enjoy going to Arthur Avenue in the Bronx to shop for the food I need. Mike’s Deli in the market is where I find the cheese and prosciutto, plus many other items. Biancardi’s is my stop for meats, and Madonia Bakery for excellent breads. On 187th Street, you will find Borgatti’s for fresh pasta and, of course, you cannot miss Egidio’s for some delicious Italian pastries. With so many stores to choose from, you definitely will not come home empty handed! It is a true culinary experience and well worth the trip in order to stock up on the best ingredients to make this Veal Rollatini dish a truly authentic and memorable meal.
Veal Rollatini
Veal Rollatini
Ingredients:
8 Veal cutlets, sliced and pounded very thin
1 Scamorza, sliced thin and cut in half or thirds, depending on size of the veal cutlets
½ to ¾ lb Procciutto di Parma, or enough to use 2 slices per cutlet
½ cup Seasoned breadcrumbs
¼ cup Grated Parmesan cheese
½ cup Marsala wine
¼ lb Shitake Mushrooms, sliced
2 Shallots, chopped
8 oz Vegetable stock
½ tsp Veal demi glace
1 cup Water
3 tbsp Butter
2 tbsp Olive oil
¼ cup Basil, finely chopped
¼ cup Parsley, finely chopped
1 Sprig of Rosemary
Salt and Pepper to taste
4” skewers
Directions:
In a bowl, mix together the breadcrumbs, Parmesan cheese, black pepper, and a small amount of the basil and parsley.
Place one veal cutlet on a flat surface and spread the breadcrumb mixture on the cutlet. Place 2 slices of prosciutto di Parma on top of the breadcrumb mixture, then place a slice of scamorza cheese on top, covering cutlet but not hanging over the sides of the cutlet. If the cheese is cut too thick, it will make the cutlet difficult to roll. Roll the cutlet and secure with skewers. Repeat with remaining cutlets.
In a large, deep skillet, melt 2 tbsp of butter with 2 tbsp of olive oil over medium heat. Season veal rolls with black pepper and place in skillet. Cook, turning rolls to brown on all sides. The total cooking time will depend on the size of the rolls, but typically a few minutes per side or total of not more than 15 minutes is sufficient. Remove rolls and keep warm.
To the same pan, add 1 tbsp of butter, the shallots, and the mushrooms and sauté until tender. You may need to add a bit more butter while they cook. Next, add the marsala wine and cook for a few minutes. Stir in the vegetable stock, 1 cup water, and veal demi glaze. Let mixture cook, stirring often. Season with salt and pepper, add rosemary sprig, remaining basil and parsley, and let simmer for 5 minutes.
Place veal rolls and juices they’ve exuded into the sauce, turning to coat, then let simmer for about 30 minutes. You may need to add more water or stock, especially if your rolls are on the large side. Before serving, remove the rosemary sprig.
Place Veal Rolls on a platter with mushroom sauce. Serve with a risotto, salad, and a warm crusty bread.
Enjoy!
Guest post from Debbie Aidinis.
One of my favorite meals to make anytime of the year is Linguine with Seafood. This is one dish that we all enjoy as a family. I typically prepare this meal with clams, shrimp and lobster. When the local fish market has fresh cleaned calamari, I will add it as well. Mussels and scallops can also be used. I like that this dish can be done with a variety of seafood, with any combination being used depending on availability and preference.
Growing up, we always had the benefit of a garden with fresh vegetables, herbs and fruit. My Grandfather immigrated here from Reggio Calabria, Italy, and brought his knowledge of gardening, which has been passed down through the generations, with him. My family still has the garden, though it’s not as large as the original and there are always fresh tomatoes and vegetables to go around.
Knowing what a difference it makes, I like to use the freshest ingredients when I cook, using garden herbs that I grow. In the summer, I will use fresh plum tomatoes or cherry tomatoes. Using cherry tomatoes will give you a much lighter sauce, but you will need quite a lot. There is nothing like using fresh pasta and I highly recommend cooking with it. As always, I do not measure my ingredients so the following amounts are estimated and may need to be adjusted. The amount of seafood used may also be adjusted according to what is being used to make the dish.
Ingredients:
½ cup Olive Oil
A large bunch of Green Onions or one large Yellow Onion, chopped
½ tsp Crushed Red Pepper Flakes
Course Black Pepper, to taste
Salt, to taste
1 cup of White Wine
½ cup chopped Parsley
½ cup chopped Basil
3 dozen Littleneck Clams, scrubbed
1 lb cleaned and deveined Large Shrimp
½ to ¾ lb cooked Lobster Meat {usually 3 cooked Lobster Tails)
3 to 4 lbs fresh plum tomatoes, chopped, or 1 can 35oz San Marzano Plum Tomatoes
Or
3 to 4 pints fresh cherry tomatoes, whole, or 3 14oz cans Cherry Tomatoes
1lb Linguine
Locatelli Romano Cheese, freshly grated
1 loaf Ciabatta or crusty Italian Bread of choice
Optional:
Clove of minced garlic
1 to 2 lbs of Mussels
1lb of Sea Scallops
½ lb of cleaned Calamari sliced into ½ inch rings
Directions:
In a large, heavy skillet, heat the olive oil over medium heat,then add the onions (and garlic if including) and cook till tender. Add the coarse black pepper, and red pepper flakes. Let mixture cook for few minutes, then add wine and tomatoes and bring to a boil, then simmer. If using cherry tomatoes, leave them whole and let them cook until they eventually break apart. Add the parsley, basil, and salt to mixture and let cook, occasionally stirring sauce.
Wash clams and steam in a separate pot. Clean shrimp and set aside. Cut Lobster into bite-sized pieces and set aside.
Once the sauce has cooked for about 30 minutes, add the shrimp and cook until pink, then add lobster meat and transfer the steamed clams with shells into the sauce. If using mussels, calamari or scallops, add them in with the shrimp
Boil water for pasta and cook as directed, reserving some liquid from the pasta. Place the pasta into a large, shallow bowl; add just enough of the reserved liquid to coat the pasta. Spoon seafood with sauce onto pasta and mix. Sprinkle some fresh chopped basil on top.
Ladle into individual bowls and top with fresh grated cheese. Serve with your favorite crusty bread. Enjoy!
b Spoke is a blog that mixes what happens when life experience and interior design are combined. As a designer, I come across things that inspire my creativity almost constantly, whether it's the vibrant color of moss growing on a stone wall or that perfect find at a local antique dealer. Taking that inspiration and sharing it with a wider audience is how bSpoke came into existence. ~ Amy Hirsch
Copyright ~ 2013
