Tag Archives: Italian Recipes

Italian-American Recipe Shrimp Recipe - Scampi

Italian-American Style Shrimp Recipe: Shrimp Scampi

Italian-American Style Shrimp Recipe: Shrimp Scampi

Best Kathy Twitter Pic edited for blog Shrimp with linguine: a family favorite for an Italian-American Christmas Eve fish dinner

It is amazing that a dish this simple can be so delicious. It is a real crowd-pleaser, loved by adults and children alike and perfect as the only dish or as one of several fish dishes (sometimes as many as seven!) served at an Italian-American Christmas Eve feast. “Scampi style” in America just means that  shrimp are cooked in a light sauce of garlic, butter, and white wine to a delightful tenderness and flavor.

Italian-American Style Shrimp Recipe: Shrimp Scampi

The Italian name “scampi” is the plural of “scampo,” which means “safety, salvation, or escape,” and the verb “scampare,” which means “to escape.” Regarding this dish, the word “scampi” cleverly refers to the tail of a certain small lobster found in the North and Mediterranean Seas. The French name is “langoustine” and the Spanish name is “cigala.” This small lobster (to get technical, the true name is Nephrops norvegicus) has meat in the tail section but not much in the claws. In the United Kingdom, “scampi”refers to the preparation of the whole tail of this lobster cooked in breadcrumbs, but tradition elsewhere renders “scampi” as a preparation of garlic, butter, and white wine. Try this easy-to-make dish this Christmas Eve and see for yourself how wonderful shrimp can taste!
—Kathryn Occhipinti

 


Italian-American Style Shrimp Recipe: Shrimp Scampi

Ingredients

1 pound of linguine, cooked (serves 4–6)
2 Tablespoons olive oil
1–2 shallots, finely chopped, or 1/4 cup finely chopped onions
6 plump cloves of garlic, peeled and finely chopped
1/4 tsp salt and pinch of white pepper to taste
8 Tablespoons unsalted butter
1 cup Italian white wine (chill the rest of the bottle for dinner)
1 pound large shrimp (about 16–18), cleaned, shell peeled off, and de-veined*
Few sprigs of chopped parsley

First, start to cook the linguine, and let the pasta cook as the sauce is being made. If you are lucky, it will all come together at about the same time! A general method for cooking pasta is as follows: set a large pot of well-salted water on the stove to boil, and at the rolling boil, add the pasta; stir; cover the pot to bring back to a boil quickly; uncover, stir, and cook until pasta is “al dente” (slightly firm). Drain and keep warm if pasta is ready before sauce is finished.

Set a large skillet with high sides or your largest frying pan on a burner over low heat. Watch the pan very closely from start to finish so that the shallots, garlic, and butter do not turn brown. The “sauce” will come together very quickly.

Put the olive oil and shallots or onions and garlic into the skillet with the salt over medium heat and cook, stirring as needed, until they soften (do not let them brown).

Add the butter and let it melt slowly. Cook until the onions and garlic are translucent (cooked through).

Add the white wine and raise heat to boil down the alcohol in the wine and thicken the “sauce.” Boil down until about 3/4 cup of wine is left.

Add the shrimp and cook briefly on each side (about 3–4 minutes) over medium heat, until they turn pink, turning and moving the shrimp in butter as needed. Do not overcook, or the shrimp will dry out and become rubbery.

Taste and adjust salt and add a pinch of white pepper as needed. If too much wine has boiled off by the time the shrimp have cooked, add some pasta water. If the sauce seems a bit watery, take the shrimp out and boil down a bit more.

Take pan off heat and add the chopped parsley.

Enjoy over freshly cooked linguine. Because this is a delicate fish dish, no grated cheese topping is needed!

*To get the best flavor from the shrimp in this dish, it is best to buy the shrimp raw and clean them, although shrimp can be bought already cooked and just warmed through in a pinch. When cleaning the shrimp, the veins along the outer and inner curves of the shrimp should be removed by making a slight cut and pulling each vein out. I have a shrimp knife for this task that I found in a specialty food catalog long ago that looks like this:   Best Shrimp scampi knifeand makes the work quick and easy.

 —Adapted from the cooking classes given by the Italian-American Society of Peoria,
Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of Conversational Italian for Travelers and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
 Facebook Stella Lucente Italian
 Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian-American Style Shrimp Recipe: Shrimp Scampi

Recipe for Italian Sauce - Bolognese Meat Sauce with Pasta

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Best Kathy Twitter Pic edited for blog Pasta alla Bolognese—pasta with everybody’s favorite meat sauce! And so easy to make… in one pot!

Italian Sauce Recipe: Bolognese Meat Ragù

This famous Italian sauce from the city of Bologna is actually a “ragù” (similar to the French “ragout”) because all of the ingredients are gradually combined and then simmered in a large saucepan for hours, until the flavors have beautifully melded and a thick sauce is created. Pair this delicious sauce with thick spaghetti or tubular macaroni that has ridges for the sauce to cling to. For a special dinner, this sauce is wonderful with homemade wide-ribbon pasta, such as tagliatelle or pappardelle. And remember, a little sauce goes a long way in Italy—a generous ladle of sauce on top of a nest of pasta in each plate makes a wonderful meal—top with freshly grated Parmesan cheese and enjoy!
—Kathryn Occhipinti


Italian Sauce Recipe: Bolognese Meat Ragù 

Ingredients
(Serves 4 with 1 lb. of pasta)

3 Tbsp butter (plus more to finish sauce at end if desired)
2 Tbsp olive oil
½ cup chopped pancetta or ¼ cup chopped bacon
1 medium onion, chopped finely
1 stalk of celery, chopped finely
1 carrot, peeled and chopped finely
¾ cup ground beef
¾ cup ground pork
¼ cup ground Italian sausage (about 1 sausage removed from casing)
¾ cup dry white wine
1½ cups beef stock
4 tsp tomato paste
¼ cup whipping cream

Optional:
¼ lb. cremini mushrooms, quartered and sautéed in 3 Tbsp olive oil and 1 Tbsp butter

Procedure

Heat 3 Tbsp of butter with 2 Tbsp of olive oil in a large skillet over medium heat.

Add the finely chopped onion, celery, and carrot, and cook with a pinch of salt until vegetables have softened.

Add the chopped pancetta or bacon and cook to render out the fat. Remove meaty parts of bacon.

Add the ground beef, ground pork, and Italian sausage meat, and stir with a wooden spoon to break up meat as it browns.

Add dry white wine and raise heat to high to boil off.

Mix a little of the beef stock with the tomato paste to thin, and then stir into the skillet with the other ingredients.

Season with salt and pepper to taste.

Add ¼ cup of the beef stock and cover the skillet.

Cook over medium-low heat for an additional 1 to 1½ hours, stirring intermittently and adding more stock gradually to keep the meat moist.

All the ingredients should come together to form a gravy-like sauce, or ragù.

Optional:  While the meat ragù is cooking, quarter and sauté the mushrooms in a separate small frying pan in 1 Tbsp butter and 3 Tbsp olive oil and reserve.

To complete the sauce, remove the ragù from the heat, stir in the mushrooms and their juices, and then stir in the whipping cream.

Add additional tablespoons of cream and 1–2 Tbsp of butter as desired.

Serve immediately, with a generous ladle of sauce in the center of each plate of pasta.

(Leftover sauce can be stored in the refrigerator or for longer periods in the freezer. Add a little water to the sauce as needed and reheat over low heat.)

—Adapted from the cooking classes given by the Italian-American Society of Peoria, by Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Italian Sauce Recipe: Authentic Family-Style Bolognese Meat Sauce

Recipe for Italian dessert Tiramisù

Dessert Recipe from Italy: Make Our Famous Tiramisù

Dessert Recipe from Italy: Make Our Famous Tiramisù

 

Best Kathy Twitter Pic edited for blogTiramisù: Italian Pick-Me-Up!

Dessert Recipe from Italy: Make Our Famous Tiramisù

This famous Italian layered dessert, which literally means “pick-me-up,” was said to have originated when Italian ladies  wanted a snack to get them through a long night of entertaining. Try our version, and we think you will agree that a piece of this dessert will add sparkle to any get-together or special celebration, whether for lunch, dinner, or the wee hours of the evening… Just follow our step-by-step instructions on how to make each component of the dessert, and assemble it all into the delicious layers that will form a kind of cake when refrigerated overnight.
—Kathryn Occhipinti


Tiramisù Recipe

Make the zabaglione* custard:
*Italian custard made with Marsala wine
6 egg yolks
¼ cup sugar
¼ cup Marsala wine

Off heat, beat the egg yolks and sugar on the top pot of a double boiler with a whisk
until combined and the yolks become pale yellow.

Fill the bottom pot ⅓ of the way up with water and heat to a simmer on the stove.

Place the pot with the egg yolk mixture over the pot with the simmering water.

Stir the beaten egg yolks constantly with a whisk while slowly pouring in the Marsala wine.

Continue to stir, scraping the bottom of the pot often, for about 5 to 6 minutes.

When the mixture has thickened, transfer to a bowl and chill for 30 minutes.

 Make the cream filling:
1 cup whipping cream (cold)
4 Tbsp sugar
1 lb. Mascarpone cheese
chilled zabaglione custard

Beat the whipping cream and sugar together in a large bowl with an electric mixer until soft peaks form.

Fold in the Mascarpone cheese, and then the chilled zabaglione custard, into the whipped cream until well blended.

Make the coffee syrup mixture:
2 cups espresso coffee (cooled)
¼ cup Marsala wine
1 tsp vanilla

Combine the espresso coffee, Marsala wine, and vanilla in a measuring cup.

 Assemble the tiramisu (have the following ready):

  1. Cream filling
  2. Coffee syrup
  3. 2 (7 oz.) packages of lady finger cookies
  4. 3 Tbsp cocoa powder for dusting

 Arrange 16 lady finger cookies in a 9″ x 13″ baking pan.

Pour 1 tsp of the coffee syrup on each cookie.

Spread ⅓ of the cream filling mixture over the cookies.

Dust with 1 Tbsp of the cocoa powder.

Repeat cookie layer, coffee syrup, cream filling mixture, and cocoa powder two more times, finishing with a layer of cream and a dusting of the cocoa powder on top.

Cover and refrigerate at least 5 hours or overnight to allow the cookies to absorb
moisture and flavor.

Cut into squares to serve and enjoy with a cup of espresso coffee!

—Adapted from the cooking classes given by the Italian-American Society of Peoria. Thanks to Rudy Litwin, IAS President in 2012, for this recipe! 

Best Kathy Twitter Pic edited for blogKathryn Occhipinti, MD, is the author of the Conversational Italian for Travelers series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube Videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian
Pinterest Stella Lucente Italian

 Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Dessert Recipe from Italy: Make Our Famous Tiramisù