This is a great recipe to make at your home in the http://www.starloftspgh.com
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.
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.
LIST OF INGREDIENTS
- 2.5 # of shrimp
- 1# of spaghettini
- 1 of celery stalk, chopped
- 1 of carrot, chopped
- 1/2 onion, chopped
- bay leaf
- tomato paste
- 1 BUNCH of parsley, chopped
- fresh chili pepper, chopped
- dry white wine
- Bertolli olive oil
- Ground sea salt
Shell and clean the shrimp; remove and clean the heads well and set aside with shells for the broth.
Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.
When broth is ready, remove from 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 well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. 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 shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped parsley. Serve with more parsley and fresh chili pepper.
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???”
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
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
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.