Bite with Belkys: Pappardelle Romeo Salta and Shrimp

The Chef: Gregorio Garcia
The Owner: Hernan Oriolo
The Restaurant: Cafe Ragazzi
The Dish: Pappardelle Romeo Salta and Shrimp

Ingredients:

1 Tbs. of extra virgin olive oil
1 tsp. of garlic
2 oz. of spinach
1 Tbs. of chicken broth
1 Tbs. of white wine
2 Tbs. of butter
1 Tbs. of chicken base
1/2 pound of pappardelle (spinach pasta)
4 oz. of shrimp
1 oz. of sun-dried tomato
1 Tbs. of grated parmesan cheese
touch of white truffle oil
salt and pepper, to taste

Method of Preparation:

-Start by making the sauce. In a hot pan, sauté minced garlic with spinach. Then, add chicken broth, white wine, butter and chicken base.

-Next, Chef Gregorio likes to cook his homemade pasta in a stainer inside a pot of boiling water. Then, he adds sun-dried tomato and shrimp. Make sure to occasionally stir the pasta to keep it from sticking together.

-Then, strain out the water and toss the pasta goodness into the sauce. Season with a little salt and pepper.

-Finish the dish with some parmesan cheese and white truffle oil.

To Plate:

You can garnish this dish with chopped parsley.

Serving Suggestion: Chianti

Serves: 1

FOR MORE INFORMATION:

Cafe Ragazzi
9500 Harding Ave
Surfside, FL 33154
(305) 866-4495