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Gamberoni Con Scapece

1             Jumbo Prawn marinated with Olive Oil and Salt
½             Italian Green Zucchini, thinly sliced
½             Italian Yellow Zucchini, thinly sliced
½             Yellow Bell Pepper
½             Red Bell Pepper
2             Garlic, cloves
pinch         Oregano
pinch         Parsley, chopped
3 oz.         Extra Virgin Olive Oil
1             Lemon, fresh, juice
1 stem        Mint, fresh
1 leaf       Butter Lettuce (garnish)
Micro Arugula (garnish)
Salt, to taste

Heat one ounce of extra virgin olive oil, when oil almost starts to smoke, place jumbo shrimp prawn in sauté pan.  Turn when flesh of prawn becomes pink.  Cook each side for about 3 minutes, then set aside.
Zucchini Scapece:  Thinly slice the Italian zucchini then fry in olive oil until golden brown.  Sprinkle with salt and set aside.

Roasted Bell Pepper:  Place bell peppers on grill until skin becomes burnt then immediately put them in a ziplock bag until cool.  After they’ve cooled, peel them, then julienne.
Mix zucchini scapece with extra-virgin olive oil and mint, then separately mix the roasted bell peppers with extra virgin olive oil, sliced garlic, oregano, and salt.
Lemon-Mint Dressing:  Mix one ounce of extra virgin olive oil with 5 mint leaves, then julienne the mint leaves.  Mix in juice of one lemon, 2 clove of smashed garlic and mint. 

Place zucchini in center of a plate, then place roasted bell peppers next to zucchini.  On the opposite side of the zucchini, place the butter lettuce.  Place prawn on top of the zucchini scapece, then with a spoon pour lemon-mint dressing and garnish with micro arugula. 


Capellacci Alla Suzette

7 ounce   All Purpose Flour
2         Eggs
1 pinch   Salt
1 ounce   Butter
4 leaves  Sage
2 ounce   Marinara Sauce
1 ounce   Butternut Squash Puree
.75 lbs.  Butter Squash
1 Tbsp.   Olive Oil
2 ounce   Parmesan Cheese, Grana Padana, Grated
1 pinch   Ground Nutmeg
½ ounce   Chopped Walnuts

Filling:  Cut butternut squash in half and sprinkle with salt.  Bake in the oven with olive oil until tender, approximately 45 minutes.  Puree squash and mix with grated parmesan cheese, nutmeg and chopped walnuts.  Set aside.

Dough:  Mix flour and eggs with one ounce of butternut puree.  Roll dough out paper thin and cut into 3” x 3” squares.  Brush paste squares with egg wash.  Put a portion of the filling into the middle of the pasta squares and fold it like a triangle.  Then wrap the two edges on top of each other, creating a hat shaped ravioli.  Boil in hot water and salt until they float, approximately 3 minutes. 

In a sauté pan put butter and sage leaves and cook them until crisp.  Place 4 each (ravioli) on a plate over marinara sauce.  Sprinkle with parmesan cheese and finish by pouring brown butter and sage on top of the ravioli.  Bon Appetito!