May 2012

C2's - Special Recipes

Author: Special To C2 Magazine

Oricchette Gamberi E Limone
Recipe by Trattoria Divina
Serves 4

1 pound cecco pasta (oricchette)
1 pound black tiger shrimp
1 cup white wine
3 oz. prosciutto
1 lemon
1 oz. butter
Salt and pepper to taste
Pinch of crushed pepper
1 oz. cannellini beans.
2 garlic cloves, sliced

Heat 2 tbsp. olive oil in small saucepan. Add garlic till golden brown; add prosciutto and shrimp then white beans and white wine, butter then lemon juice and simmer for about one minute. Reduce by half.

In a different pot, boil water salt and olive oil and cook pasta for 9 minutes for al dente. Transfer to the sauce.

Citrus Grilled Swordfish With Spinach Artichoke Risotto and Old Country Tomatoes
Recipe by Chef Yuri, CQ’s
Serves 6

For the Swordfish:
6 seven-ounce swordfish steaks
1 lemon sliced thin
1 orange sliced thin
2 shallots sliced thin
4 garlic cloves sliced thin
3 cups vegetable oil
6 sprigs fresh thyme

Place swordfish in bowl or Ziploc bag with all ingredients and marinate for 12-24 hours. To cook, remove fish from marinade, letting oil drain, salt and pepper your fish then grill on very hot clean grill.

For Risotto:
3 cups Arborio rice
1/2 cup yellow onion, minced
1/2 cup vegetable oil
12 cup water, divided into thirds
1 cup white wine
3 Tbs. kosher salt
1/2 tsp. black pepper
2 cups quartered artichoke hearts
2 cups spinach, washed and trimmed
1/4 c. grated parmesan cheese

Heat a shallow, wide-bottomed pot; add oil, then onion and Arborio rice. Add salt and pepper. Stir constantly over medium heat for 2-3 minutes then add wine and one third of water. Cook while stirring constantly until liquid is almost cooked out; add another third of water. Repeat process until all water is used. Fold in artichokes, spinach, and parmesan and serve immediately.

For Sauce:
4 large tomatoes, halved
6 garlic cloves, crushed
2 shallots, sliced thin
2 sprigs rosemary, picked
1/4 cup Kalamata olives
1/4 cup capers
1/4 cup honey
1/2 cup white wine
1/4 cup olive oil
3 Tbs. kosher salt
1 Tbs. cracked pepper

Place all ingredients in casserole dish and cover with foil. Bake at 300 degrees for 1 1/2 hours. Using fork, gently smash all ingredients until sauce consistency. Enjoy!

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