Wednesday, January 13, 2010

At The Chef's Table with Domenico Germano

Domenico Germano from Germano's Ristorante Italiano in Montgomery joined us Monday evening for a great evening of Italian food and wine. The class enjoyed a Fennel Salad, Spaghettini Carbonara con Pancetta, Sautéed Sea Bass with Lump Blue Crab, Capers and Artichokes, Sautéed Spinach and Biscotti with Marsala and Cream.


Domenico shared two additional recipes that are equally delicious.

Gamberi al Burro Piccante

4 ounces linguine
3 tablespoons butter, divided
1 clove garlic, minced
1/2 pound raw shrimp (16-20 count), peeled and deveined
juice of 1/2 lemon
1/4 cup dry white wine
1/8 crushed red pepper - or more to taste

Cook linguine according to package directions until al dente.

Melt 1 tablespoon butter in a medium skillet. Add garlic and sauté for 15 seconds. Add shrimp and sauté 3-4 minutes, until almost cooked through. Add lemon juice, wine and crushed red pepper and stir to combine. Add remaining 2 tablespoons butter and stir to combine; simmer and stir sauce until it is creamy and has reduced slightly. Add cooked pasta and toss to combine with shrimp and sauce. Serves 2.


Linguine Amatriciana

4 ounces linguine
1 tablespoon olive oil
1 medium onion, chopped
2 ripe Roma tomatoes, seeded and diced
4 slices prosciutto, cut into thin strips
1/8-1/4 teaspoon crushed red pepper
1/4 cup dry white wine
1/2 cup crushed red tomatoes
salt and pepper, to taste

Cook linguine according to package directions until al dente.

Heat olive oil in a medium skillet and sauté onion until soft, about 3-4 minutes. Add remaining ingredients and simmer for a few minutes to reduce slightly. Toss cooked pasta with sauce and serve. Serves 2.

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Domenico said "the main ingredient in this dish is tomato, the rest of the ingredients are music in the background".

Buon Appetito!