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An Italian in The English Kitchen
by
Marie Rayner
Calificación: 4.0
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%3C/p%3E%3Cp%3EGiuseppe%20is%20a%20handsome%20Italian%20Chef%20who%20cooks%20and%20works%20in%20Parma,%20Italy%20and%20has%20very%20kindly%20offered%20to%20step%20into%20my%20place%20while%20I%20am%20away.%20%20%20He%20has%20a%20degree%20in%20Gastronomic%20Sciences,%20and%20is%20a%20trained%20Pasta%20Chef,%20and%20works%20as%20a%20manager/trainer%20in%20the%20Food%20and%20Beverage%20Industry%20in%20Italy.%20%20I%20hope%20you%20will%20give%20him%20a%20very%20warm%20welcome%20and%20go%20and%20visit%20his%20page%20in%20return.%20%20Remember%20that%20English%20is%20not%20his%20first%20language,%20nor%20is%20Italian%20mine!%20%20I%20think%20together%20we%20have%20done%20very%20well%20with%20this%20presentation,%20%20so%20for%20now%20here%20is%20the%20first%20dish%20he%20wishes%20to%20share%20with%20us.%3C/p%3E%3Cp%3EThis%20is%20a%20dish%20he%20cooked%20for%20a%20Michelin%20Starred%20Restaurant%20in%202004.%20%20A%20delicious%20looking%20dish%20of%20pasta%20with%20vegetables%20and%20shellfish.%20%20Shellfish%20is%20not%20something%20you%20find%20very%20often%20on%20here%20as%20both%20the%20Toddster%20and%20I%20are%20allergic,%20so%20do%20enjoy%20a%20rare%20treat!%3C/p%3E%3Cp%3E*Spaghette%20alla%20Chitarra%20tiepidi%20con%20verdure%20croccanti%20e%20crostacei,%20olio%20allo%20scalogno%3C/p%3E%3Cp%3E(Narrow%20stripped%20spaghetti%20with%20crispy%20vegetables,%20shellfish%20and%20shallow%20oil)%3C/p%3E%3Cp%3ELooks%20to%20serve%204%3C/p%3E%3Cp%3EA%3C/p%3E%3Cp%3Etasty%20recipe%20from%20Giuseppe%20Salvador%20Paladino%20of%20%20the%20blog%20Il%20Paladino%3C/p%3E%3Cp%3Edel%20Gusto.%20%20A%20little%20taste%20of%20Italy%20on%20the%20English%20Kitchen.%3C/p%3E%3Cp%3Ebe%20prepared%20a%20few%20hours%20in%20advance%20and%20re-heated%20at%20the%20moment%20of%3C/p%3E%3Cp%3Eservice.%3C/p%3E%3Cp%3EMethod%3C/p%3E%3Cp%3ECut%20the%20vegetables%3C/p%3E%3Cp%3E(celery,%20carrots,%20peppers,%20courgette%20and%20shallow)%20into%20cubes%20of%205mm%3C/p%3E%3Cp%3Esize.%20%20Saute%20each%20one%20separately%20in%20a%20pan%20with%20oil%20for%20a%20few%20minutes,%3C/p%3E%3Cp%3Euntil%20they%20turn%20crispy.%3C/p%3E%3Cp%3EPut%20the%20vegetables%20in%20a%20very%20large%20bowl%20because%20it%20has%20to%20hold%20pasta%20and%20sauce.%3C/p%3E%3Cp%3EDe-glaze%3C/p%3E%3Cp%3Ethe%20pan%20with%20a%20ladle%20of%20vegetable%20stock%20for%20each%20of%20the%20vegetables.%3C/p%3E%3Cp%3EYou%20have%20to%20reduce%20it%20and%20add%20the%20%22glassa%22%20to%20the%20same%20bowl%20of%20before.%3C/p%3E%3Cp%3EHeat%20some%20more%20oil%20in%20the%20%20skillet.%20%20Add%20the%20shallots%20and%20saute%20over%20medium%20heat%20until%20tender,%20but%20not%20coloured.%20Keep%20warm.%3C/p%3E%3Cp%3EPeel,%3C/p%3E%3Cp%3Ede-vein%20and%20steam%20the%20shellfish.%20%20(You%20can%20use%20these%20carcasses%20to%3C/p%3E%3Cp%3Eprepare%20for%20the%20shellfish%20stock.)%20%20Of%20course%20you%20must%20cut%20the%20shellfish%3C/p%3E%3Cp%3Einto%20bite%20sized%20pieces.%3C/p%3E%3Cp%3ECook%20the%20pasta%20in%20the%20shellfish%20stock,%3C/p%3E%3Cp%3Eaccording%20to%20the%20package%20directions.%20%20When%20cooked,%20drain%20well%20and%20then%3C/p%3E%3Cp%3Ereturn%20to%20the%20pan%20with%20the%20shallots%20and%20oil%20in%20it.%20%20Add%20the%20vegetables%3C/p%3E%3Cp%3Eand%20shellfish.%20%20Toss%20together.%20%20Season%20to%20taste%20with%20salt%20and%20pepper%20and%3C/p%3E%3Cp%3Efreshly%20chopped%20chives.%20%20%20Pour%20into%20a%20large%20pasta%20bowl%20for%20serving.%3C/p%3E%3Cp%3EI%20don't%20know%20about%20you,%20but%20even%20though%20I%20can't%20eat%20shellfish,%20my%20tastebuds%20are%20tingling.%20%20Tune%20in%20tomorrow%20when%20he%20shares%20one%20of%20his%20favourite%20desserts%20with%20us%20all!%3C/p%3E%3Cp%3EThanks%20Giuseppe!%3C/p%3E){kind=link}