Wednesday, October 27, 2010
Bite with Belkys: Pappardelle Romeo Salta and Shrimp
If you get home late from work, you may like cooking foods that are quick and easy. So tonight, one local chef is showing us how to make his signature dish. Time to grab a Bite with Belkys.
The Chef: Gregorio Garcia
The Owner: Hernan Oriolo
The Restaurant: Cafe Ragazzi
The Dish: Pappardelle Romeo Salta and Shrimp
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.
You can garnish this dish with chopped parsley.
Serving Suggestion: Chianti
FOR MORE INFORMATION:
9500 Harding Ave
Surfside, FL 33154