RECIPES WE LOVE What’s Cooking in Southwest Florida
What’s cooking in SWFL
28340 Trails Edge Blvd., Naples; 239-947-2202; palladiotrattoria.com
1 CAPELLINI AGLI SCAMPI
Restaurant: Palladio Trattoria Serves: 4 21 ounces capellini (angel hair pasta)
1 tablespoon salt
2 tablespoons olive oil
2 large garlic cloves, minced 1 lemon, juice and zest 2 tablespoons butter
16 large shrimp or prawns, peeled and deveined (may leave tails on for presentation)
½ cup dry white wine
1 tablespoon of chopped parsley
In a large pot, bring water to a boil with 1 tablespoon salt. When boiling, drop in angel hair pasta and cook about 4 minutes, stirring to avoid clumping. When pasta is cooked, drain the water, leaving about ¼ ladle to add to the sauce with the pasta.
In a saucepan, heat 2 tablespoons olive oil. Add garlic and lemon zest. After about 30 seconds, add 1 tablespoon butter and immediately add shrimp, turning and allowing both sides to turn pink. Add wine, let it evaporate and reduce. Add lemon juice and parsley. Simmer for a minute or two. Add pasta and about ¼ ladle of its water to the sauce with remaining butter. Stir. Plate pasta, leaving shrimp at end to put on top for presentation.
2 WEST AFRICAN PEANUT STEW WITH HARISSA CHICKEN
Restaurant: Restoratives Cafe Serves: 4 Spice Mix 4 ounces dried harissa
2 ounces sugar
2 ounces salt
1 tablespoon cumin
1 tablespoon cinnamon
½ white onion
2 cloves garlic
½ cup peanut oil (may substitute olive oil) 4 large, boneless, skinless chicken thighs
1½ cups raw peanuts
Cooking spray
2 cups brown rice
Put half of spice mix in blender with onion, garlic and oil. Blend. Pour over chicken and marinate in refrigerator for at least an hour. Coat peanuts in cooking spray and dust with spice mix. Roast at 375 degrees F until toasted and fragrant. Set aside. Steam brown rice according to directions
Stew
Peanut oil
1 large white onion, medium diced 2 red bell peppers, medium diced 2 sweet potatoes, medium diced 5 garlic cloves, chopped
2 ounces sambal seasoning
1 cup peanut butter
2 quarts chicken stock
1 head collard greens, chopped
Salt and pepper to taste 2 tablespoons soy sauce
4 ounces unsweetened coconut milk Red pepper flakes for garnish Cilantro for garnish
Sauté onion, pepper, potato and garlic in peanut oil over medium heat with generous coating of spice mix. Cook until onions are translucent. Add sambal and peanut butter. Caramelize in pan, deglaze with chicken stock. Bring to a boil, simmer until potatoes are tender. Slightly mash to break them up and thicken the sauce. Add collard greens, simmer until soft. Add salt and pepper to taste. Before serving, add soy sauce and coconut milk.
Grill chicken over charcoal or pan sear. To serve, spoon rice into bowl, add stew, top with chicken. Garnish with crushed red pepper, cilantro and peanuts. Serve with naan. 20461 S. Tamiami Trail, Estero; 239-949-6715; restorativescafe.com
3 LOBSTER RISOTTO
WITH ROASTED TOMATO AND WHITE TRUFFLE PERFUME
Restaurant: Sea Salt Serves: 6 Roasted Tomatoes 2 medium-sized plum tomatoes, halved lengthwise
Pinch of salt
Pinch of dried oregano
Extra virgin olive oil
Season tomato halves with salt and oregano. Place in colander and let sit for 2 hours to remove moisture and concentrate flavors. Preheat oven to
125 degrees F. Line a baking sheet with aluminum foil. Place tomatoes cut side down on foil. Drizzle with olive oil. Roast for 3 to 4 hours, until tomatoes are slightly shrunken and cooked but not dry. Take out of oven, cool for 5 minutes before handling. Remove skins if desired.