July 20, 2020Target Healthy Eating
1.5 pounds medium size shrimp. Tell fish monger to devein, shell, and clean the shrimp. Remove tails
3 anchovy fillets ground with 3 garlic cloves = (mortar & pestle = paste)
12 ounces dry farfalle (bow tie pasta, made in chicken broth)
1 Tablespoon olive oil
3 Tablespoons truffle oil, (black or white) drizzle before serving
10 scallions, trimmed and thinly sliced
6 more garlic cloves, sliced thin
1 cup pine nuts, toasted
7 large or 8 medium ears corn, shucked & kernels removed (approximately 6 cups kernels)
Pinch black pepper
1 teaspoon turmeric
2 Pinches chili flakes (more is optional)
3 Tablespoons unsalted butter
1/2 cup grated Parmesan cheese, more to taste
1/2 cup fresh basil leaves, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/2 cup fresh dill, finely chopped
1/2 cup fresh parsley, very well chopped
Zest of 1/2 fresh lemon
Juice of 1/2 fresh lemon
Handful fresh parsley, finely chopped for garnish
1. Toast pine nuts, then set aside.
2. Cook the farfalle 1 minute less than usual (according to the package directions). Cook it in chicken stock or broth, instead of water.
3. When pasta is done, remove it from pot with slotted spoon and put into a separate bowl, to drain. Save all the pasta liquid left in the pot. I always make pasta (and rice) by boiling in chicken stock or broth, then save the liquid for other uses.
4. Hold each cob at one end, then use a medium sharp knife to cut/scrape the kernels off. Put in small bowl then set aside.
5. Do all the chopping, you need to do for this recipe. Chop everything on the same board, and do as much as you can at the same time.
6. Chop all the herbs at once. Use same cutting board to chop scallions, garlic.
7. While the pasta is boiling, grate the parmesan, set aside. Then in a separate smaller pan, over high heat, saut? the shrimp in peanut or olive oil, stirring the whole time, so that while you stir, you also turn the shrimp to saut? the other side. When done, remove to a plate with paper towel, and drain the shrimp. Set aside
8. Meanwhile, heat oil in a large oven-proof, pan, (that can also be used for serving on the table) over medium heat. Add scallions, garlic cloves sliced, anchovy paste and cook until soft, 3 minutes. Add 1/4 cup of the pasta liquid (that you saved), and all the corn except for, 2 cups corn. Set aside
9. Simmer until corn is heated through and almost tender, 2 minutes. Add pinch black pepper and the turmeric.
10. Transfer the sauteed corn mixture, to a blender, or food processor and puree mixture until smooth, adding a little extra pasta liquid, if needed, to get a thick but pourable texture. Let it sit, while you do the next step.
11. Using the same pan, (over high heat), don't rinse it out. Add butter and let melt. Add the 2 cups corn, that you saved, and cook only 1 minute. It's okay if the butter browns; that will deepen the flavor.)
12. Add the corn puree that you left in the blender, to the pan with larger pieces of corn. Cook, only, for 30 seconds to heat and combine the flavors.
13. Reduce heat to medium. Add all the pasta that was draining in a bowl. Add the lemon zest and stir it in, then add the lemon juice and stir it in.
14. Add half (not all) the pasta liquid still left, to the pan with corn. Toss everything to coat all the pasta. Cook for 1 minute. If you think the mixture is too thick, add a little more of the left-over pasta liquid. If not too thick and just right, go to the next step.
15. In your serving dish, add the pasta, then stir in 1/4 cup of the scallion greens, the Parmesan, the herbs, the chili flakes and the toasted pine nuts. Now, stir in the shrimp.
16. Preheat oven to 400 degrees
17. For a few minutes, before serving, dust with more freshly grated parmesan, and drizzle over the parmesan, the 2 Tablespoons of truffle oil and with NO COVER, put in 400 degree oven for 10 minutes, while parmesan melts.
18. Bring the warm pasta, right out of the oven to table and set down on an attractive trivet. Sprinkle with extra well chopped fresh parsley and serve.
BTW, this week I discovered a new Rossini opera and want you to hear a gorgeous tenor duet from this opera. Gioachino Rossini composed this as a homage to Vincenzo Bellini. These two, plus Gaetano Donizetti gave us the era of Bel Canto, as irresistible as music gets.
Do you recognize either of the tenors? I recognized one; often the tenor, at MetOpera, in Donizetti's, La Fille du Regiment. Here's a clue, his initials: JDF
You can carry on, the torch of peace and brotherhood and simply live by the Golden Rule!
From Our Table to Yours
Have a Great Week Everyone!