Archive for Recipe
Recipe of the Day: Shrimp Fra Diavolo
1 serving
12 oz shrimp, peeled and deveined
14 oz crushed tomatoes
2 cloves garlic, minced
2 tsp red-pepper flakes
2 tbsp chopped flat-leaf parsley
4 oz dried spaghetti
1/2 tbsp extra-virgin olive oil
1 medium yellow onion, chopped
1/4 tsp dried oregano or thyme
salt and pepper to taste
Boil a large pot of salted water for the pasta. Heat a large sauté pan over medium heat. Add the red-pepper flakes, olive oil, onion, garlic, oregano or thyme, and cook until the onions are soft. Add the tomatoes. Drop the pasta into the boiling water and cook according to the package directions. Add the shrimp to the sauce and season with salt and pepper. Cook for 3-4 minutes. Drain the pasta, toss with as much of the sauce as you like, and garnish with parsley.
Eat with a simple green salad tossed with olive oil and balsamic vinegar.
Bon appetit!
Recipe of the Day: Chicken and Fresh Herb Pesto
4 Servings
4 spring onions, finely chopped
2 tbsp walnut pieces or pine nuts
1-1/2 tsp grated lemon peel
4 large garlic cloves
2 tbsp fresh Italian parsley leaves
2 tbsp fresh tarragon or basil leaves
1/2 cup olive oil
4 whole chicken legs
Preheat the oven to 230°/450°F. Mix the first six ingredients in a food processor. While the machine is running, add oil slowly until the mixture is a coarse paste. Grease a baking dish with a little olive oul for the chicken pieces and spread them with pesto. Bake until tender, about 40 minutes, basting once wuth the pesto mixture. Bon appetit!
Redham 