Shrimps and Asparagus Risotto

(Serves 4)

Ingredients:
5 tbs. butter
1 onion –diced
1 1/3 c risotto rice
1 glass dry white wine
2 qt. shrimp stock –hot
40 asparagus tips –steamed
8 oz. large shrimp –peeled and cleaned
¼ tsp. garlic powder
Sea salt and freshly cracked black pepper to taste

Directions:
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the leeks with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque then add the wine and simmer until absorbed almost completely.
2) Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often. Once the rice is tender remove from flame and stir in 1 tbs. of the butter and adjust seasonings with the salt and pepper. Allow to rest.
3) Season the shrimp with the garlic powder and some salt and pepper. In a large sauté pan heat up 1 tbs. of the butter and sauté the shrimp until it turns pink and curls up and is no longer opaque.
4) Gently fold the cooked shrimp and asparagus into the risotto reserving a few pieces of each for garnish. Divide into 4 plates and serve warm.

Steamed Mussels Trieste Style - Cozze alla Triestina

 

 

6 tablespoons extra-virgin olive oil, plus 2 tablespoons for finishing
4 garlic cloves, crushed and peeled
2 onions, 1/4-inch slices (2 cups sliced)
4 bay leaves, preferably fresh
½ teaspoon Coarse sea salt, or kosher salt
½ teaspoon peperoncino, or to taste
3 pounds mussels, scrubbed, rinsed, and drained
½ cup white wine
½ dry bread crumbs , or as needed
3 tablespoons fresh Italian parsley, chopped

Pour the olive oil in the saucepan, drop in the crushed garlic and set over medium heat. When the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt and peperoncino.

Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch. Pour in the wine and bring to a boil. Immediately dump all the mussels into the pan, tumble them over quickly, cover tightly, and turn the heat up. Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon. If the mussel shells have already opened (or almost all are open) leave the pan uncovered-otherwise, replace the cover and steam a bit longer.

As soon as the mussels have steamed open, sprinkle 1/4 cup bread crumbs all over the pan. Quickly tumble the mussels over and over, still on high heat, so their liquor and the crumbs fall into the bubbling pan juices and create a sauce. (If the pan sauce is still thin after a minute of bubbling, sprinkle in more bread crumbs.

Finally, drizzle 2 more tablespoons olive oil and sprinkle the chopped parsley on top and toss briefly to distribute the seasonings. Turn off the heat, set the pan in the center of the table and let everyone scoop mussels and sauce into their own warm soup bowls. (And remember to put out extra bowls for the shells.)

Tilapia with Parsley Pesto

Ingredients:

8 Tilapia fillets 
1 Italian parsley bunch
1 Chives bunch
4-5 garlic cloves
1/2 Cup olive oil
2 Tsp lemon juice
Crushed red peppers
Old Bay spice
Salt, pepper


Preheat oven to 375 degrees.

Cover a baking sheet with foil and coat with non-stick cooking spray.

Place fish fillets on baking sheet and sprinkle with Old Bay, salt and pepper.

 

In the blender, combine parsley leaves, chopped chives, chopped garlic, a pinch of crushed red peppers, lemon juice and the olive oil. Blend until you have a creamy pesto.

Put the pesto over the fillets, spreading and pressing into the fish.

Bake for 10 minutes at 375 degrees, then switch to broil to crisp up the crust for the last 2-5 minutes.

When the middle of the fillet flakes with a fork and is completely opaque, it's time to eat!