Tag: recipes

Polenta

Polenta

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I love polenta. I love it as a side dish with Chicken Alla Ciociara, with the gravy and pan drippings drizzled over it, or with thick tomato sauce spooned over it, known as Polenta alla Ciociara.

Chicken alla Ciociara with Polenta

Chicken alla Ciociara with Polenta

You can prepare it with either water or milk. Use water if you’d like a lighter version of it so that you can eat it with chicken or meat, or even shrimp. It comes out a little stiffer and can actually be sliced and fried for an Italian version of corn chips. Use milk if you’d like a creamy taste and to eat it as a main dish.

Polenta

Polenta made with water.

Polenta

Serves 4 to 6 people

Ingredients
1 T olive oil
1 garlic clove, smashed
1 cup of yellow cornmeal
3 cups of cold water, or 2 cups of water and 1 cup of milk (for creamier polenta), or 3 cups of milk (for an even creamier and denser polenta)
2 chicken bouillon cubes
onion powder, to taste
salt, to taste

  1. in a large measuring cup, dissolve bouillon cubes in the cold water (or milk).
  2. sauté garlic in oil in a pot .
  3. add cold water to the pot.
  4. slowly add the cornmeal into the water while stirring.
  5. add salt and onion powder to the pot.
  6. cook on low heat, constantly stirring so as not to burn or stick to the pot, for about 1/2 hour. If you undercook it, it will feel gritty in your mouth. Add more water or milk if you see that it is becoming too dry.

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Pasta with shrimp and pesto

Angel Hair Pasta with Shrimp and Pesto

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Here is a delicious recipe for using leftover pesto.

When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

Ingredients        serves 4 to 6 people

1 lb angel hair or spaghetti pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 T olive oil
1 shallot, chopped
1/2 tsp dry thyme
2 T pesto sauce (or according to your taste)
1 T bread crumbs
1 c of chicken broth or fish stock
capers, according to your taste
salt, to taste

    1. 1. In a large sauté pan, sauté shallot in olive oil until translucent.
      2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks too dry when mixing the shrimp with pasta at the end. Set aside when done.
      3. Add shrimp to the pan and cook until it starts to turn pink.
      4. Add thyme.
      5. When shrimp become completely pink (don’t let it burn!), add pesto sauce, capers, and broth and cook until the broth is reduced.
      6. Add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
      7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.

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Angel hair pasta with shrimp and capers

Angel Hair Pasta with Shrimp and Capers

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When cooking shrimp, do not leave unattended because shrimp does not take long to cook. You do not want to overcook it because it will end up being dry with a hard, stringy texture.

I also like to boil the shells to make a broth and add it to the shrimp in place of the chicken broth or fish stock. It adds a wonderful taste to it without overpowering the flavor.

serves 4 to 6 people

Ingredients

1 lb angel hair pasta
25-30 fresh or frozen large (31/40) shrimp, peeled and de-veined; leave whole or cut them up into smaller pieces
1 Tbsp olive oil
1 large garlic clove, chopped
1 shallot, chopped
1 Tbsp (or more) chopped fresh parsley
1/2 tsp dry thyme
1 tsp lemon juice
1 Tbsp butter
Splash of dry white wine
2 tsp capers
1 Tbsp bread crumbs
1 cup of chicken broth or fish stock
extra virgin olive oil
celery salt to taste

      1. In a large sauté pan, sauté shallot and garlic until garlic is golden brown.
      2. Meanwhile, cook pasta according to package directions. When draining, reserve about 1 cup of the water – I use this water if the shrimp becomes too dry while cooking or if it looks to dry when you mix the shrimp with pasta at the end.
      3. Add shrimp and cook until it starts to turn pink.
      4. Add parsley, thyme, lemon juice and butter.
      5. When shrimp become completely pink (don’t let it burn!), add white wine, capers and broth and cook until the broth and wine are reduced.
      6. Drain pasta; add pasta to the shrimp and mix, making sure the broth thoroughly covers the pasta. If it looks too dry, add some of the reserved pasta water.
      7. Serve with a little bit of fresh parsley sprinkled over it. You can also drizzle some extra virgin olive oil.