Tag Archives: dinner

Seafood Pasta & Bean Soup

This is a great recipe to make at your home in the http://www.starloftspgh.com

4 Servings:


10 ounces Bartolotti beans, drained and cooked with a pinch of bicarhonate
8 oz. cleaned tiny mollusks; baby Octopus, baby squid, curled octopus, mussels and tartufo (warty venus)
3-1/2-5 oz. lobster bisque
1/4 cup white wine
1/4 cup olive oil
2 oz. smoked pancetta bacon
Salt and chilli pepper
2 cloves garlic
1/2 onion, thinly sliced
5 0z. tomato pulp
Aromatic herbs: parsley, etc.

7 oz. fettuccine-type pasta cut in small, irregular pieces
Cook the beans. Sauté in oil the cloves or garlic, onion, chilli pepper and smoked bacon. Remove the garlic when brown. Add the tomato pulp and
the mollusks, which have been previously cleaned and prepared. When the cooking is completed, mix beans, mollusks (plus the cooking liquid) and pasta (which may be cooked separately or together with the rest).
Add the lobster bisque, which will provide a good base and mix
all the ingredients together. Sprinkle with parsley and serve.

Penne with Tuna “Puttanesca” | Share the Pasta

Penne with Tuna “Puttanesca” Penne shares the award for being one of the most popular pasta shapes in the world with spaghetti. In Italian, “penne” is the plural of the word “penna,”which means “quill.” But let’s switch to the deliciously edible variety of penne: Penne pasta! The recipe that Chef Rosario is featuring this […]

Penne with Tuna “Puttanesca” | Share the Pasta

Spaghetti with Clam Sauce

This is a simple, but delicious dish you can make at your home here at the http://www.starloftspgh.com

1 dozen littleneck clams

1 lbs of thin spaghetti

1/2 bunch of parsley

2 of garlic clove

extra-virgin olive oil

salt to taste

In a large bowl or pan, soak the clams in lightly salted water for at least 2 hours; every 30 minutes, use your hands to gently drain them without stirring up any sand that has filtered out; transfer them to a plate, change the water, which will have become cloudy, and add a pinch of salt. Be careful not to break the shells during this process.

Trim the parsley, removing only the leaves; wash and dry with a paper towel and finely chop. Crush and mince 1 garlic clove. 

Bring water to a boil in a large pot. Season with salt; add spaghetti and cook, stirring occasionally, until about 2 minutes before al dente. Reserve 1 cup pasta cooking water. 

Meanwhile, in a pan large enough to hold the clams and spaghetti, sauté the garlic with 4 Tbsp. oil for 30 seconds, then add the parsley.

After a few seconds, add the drained clams: cook them for 1-2 minutes until they start to open, then add 3 small ladlefuls of pasta cooking water.

Drain the spaghetti and transfer to the pan with the clams. Cook together for 1 minute, adding extra water pasta cooking water if needed. Cook until the pasta is al dente and a dense sauce forms due to the starch being released from the clams. Top with chopped parsley to taste and serve. 

Www.starloftspgh.com

Have you ever just come home and opened the fridge andjust stared into it?

Or maybe opened the fridge and wondered what to eat?
Or maybe you see plenty of food, but there’s nothing to eat.
I used to think these were just kid habits.I’m not so sure anymore. Because I find myself doing itmore and more. If it’s a kid thing, I haven’t outgrown it yet.
If you did any of these recently, or even TODAY. I’ve got a solutionfor you. We call it “Only in the Alley.”
It a big brown bag full of perfectly prepared, delicious foodthat you can stare into and wonder
“What should I eat FIRST???”

Traditional roasted lamb called “abbacchio”

The cuisine of Rome, Italy is authentic, earthy, simple and substantial. One of the most popular dishes is roasted abbacchio – a hearty, and rustic dish, that make you look great, without having to waste too much time in the kitchen.

Usually ‘abbacchio’ in Lazio and in many areas of Central-South Italy is popular — with the Easter holidays. In fact, in Rome and its surrounding areas, sheep meat is also eaten for Christmas, because the agricultural tradition is strongly rooted in Lazio and especially Agro Pontino.

This traditional dish is very easy to prepare. All you have to do is put all the ingredients in the oven – and it practically cooks itself. Success is guaranteed: Your family will love it and you won’t have to stay in the kitchen to ‘spignattare’ (turn the roast), while everyone else enjoys good food, wine and company. It’s up to you whether you want to use chopped lamb meat or a more elegant leg of lamb, however. (In the second case, make sure to extend the cooking time by about 20-30 minutes).

Just make sure to serve it with potatoes, which must be cooked in the same pan as the meat, so as to absorb its juices and flavor. And then, abbacchio meat should be eaten hot, very hot, almost hot enough to burn your fingers. That’s why this dish is also called ‘alla scottadito,’ which means ‘finger-burning’ in Italian.

Ingredients

3 lb lamb in pieces (or a leg of lamb of the same weight)

2 garlic cloves

4 sprigs of rosemary

1 bay leaf

1 glass of white wine

2 lb potatoes

Extra-virgin olive oil

Salt

Pepper

How to make roasted abbachio

Spread the lamb with the peeled and chopped garlic cloves, rosemary sprigs and bay leaf in a pan. Sprinkle the meat with white wine and season it with extra-virgin olive oil, salt and pepper.

Bake the meat at 355°F (180°C) for about 20 minutes (30-40 minutes if you use the leg of lamb). In the meantime, peel the potatoes and dice them into cubes (or larger pieces depending on personal preference).

After 20 minutes, add the potatoes, and stir the contents of the pan. Continue cooking for another 40 minutes. Serve very hot.

This was a tradition to eat this great dinner on Easter Sunday. You can make this simple, but hearty meal at your home, at the http://www.StarLoftsPgh.com

Regards, Charlie

Spaghetti with Shrimp and Chili Pepper

  • 2 LBS 10 OZ of shrimp
  • 12 OZ. of spaghetti
  • 1 of celery stalk, chopped
  • 1 of carrot, chopped
  • 1/2 onion, chopped
  • bay leaf
  • tomato paste
  • 1 BUNCH of cilantro, chopped
  • fresh chili pepper, chopped
  • dry white wine
  • extra-virgin olive oil
  • salt

Shell and devein the shrimp; remove and clean the heads well and set aside with the shells for the broth. 

Heat 2-3 Tbsp. oil in a saucepan over high heat, brown the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add the celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine and let it evaporate, then add 1.8 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When the broth is ready, turn off the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring them in the pan, for a couple of minutes. Add three ladles of shrimp broth to the pan, then continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in in 1/4 cup increments and adding salt. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook the shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer it to the pan and cook for 1 minute making the spaghetti crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper. 

This great dish in your home at http://www.Starloftspgh.com

Stuffed Squid with Roasted Red Pepper Sauce


Ingredients:
1 medium (or two small) zucchini
8 oz crimini mushrooms, diced
1/2 shallot, minced
4 cloves garlic, minced
2 oz pine nuts
2 lb. squid tubes
10 oz roasted red peppers
1/2 cup half and half
Pinch salt and pepper
1 tbsp lemon juice
2 tbsp parsley


Method:
Slice zucchini. Sprinkle with salt and allow to sit for 5 minutes or until moisture is drawn out of
the slices. Dry off the zucchini slices with paper towel, removing most of the salt. Flip the
zucchini and repeat this process. Dice the sweated zucchini.
Saute zucchini, mushrooms, shallots, garlic and pine nuts until fragrant and toasty. Stuff squid
tubes with the vegetable and nut mixture.
Place each stuffed squid tube, in a lightly greased pan over medium heat. Cook for about 4
minutes, rolling the tubes over every minute so that each side is exposed to the pan’s heat.
When the Squid is opaque white, remove from heat.
In a food processor, puree red pepper, lemon juice, parsley, salt and pepper until smooth. Pour
into a small saucepan and add half and half. Bring to a simmer. Drizzle red pepper sauce over
squid and serve.

Dine at your starloft. Www.starloftspgh.com

Today is Fat Tuesday

Yes, it’s today. Fat Starloft Tuesday. The term “Mardi Gras” translated from French to English literally means “Fat Tuesday.” And in Pittsburghese it translates to “Fat Starloft Tuesday.”
It is the final day of Carnival season, the day before Lent begins on Ash Wednesday (tomorrow) and the last day before the season of fasting and penitence during the 40 weekdays before Easter.
Sounds like a perfect day for staying in your beautiful Starloft. Coincidence that it is Starloft Tuesday? I don’t think so.
You know what to do. See you for a tour at http://www.starloftspgh.com Tuesday.