Subject: Gamberetti all'Olio e Limone
From: Unicorn (unicorn@indenial.com)
Date: Mon Nov 27 2000 - 03:47:32 EST
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F O O D F U N N Y
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Here's a true food funny from reader Anita Currie:
It seems everyone isn't that hot on getting food for a present. My
granddaughter was about four and was sitting in front of me on the
floor while we all passed around and opened our Christmas presents.
Her aunt sat next to me. When she got her present from her aunt she
tore at the wrap and looked aghast at a large box of Kraft Macaroni
and Cheese. Turning to me with a disgusted look on her face she said,
"Somebody gave me FOOD!"
Laughing, her aunt told her she had just used the box because it was
the right size and to look inside. Much to her delight she found
several handmade dresses for her Barbie doll and thanked her aunt
profusely. I'll never forget the look on her little face. Hopefully
she will appreciate a gift of food when she gets older.
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T O D A Y ' S R E C I P E
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It stands to reason that since Italian food is among my favorites, one
of my favorite cookbooks would be the best Italian cookbook in print:
"Essentials of Classic Italian Cooking"
This is a classic Italian antipasto, and in Italy they usually use
very small, very fresh shrimp. Boiling them with the shells on helps
them to retain their flavor and absorb less water, and the simple,
delicate dressing allows the flavor of the shrimp to dominate.
All recipes this week are adapted from "Essentials of Classic Italian
Cooking" by Marcella Hazan, Knopf, 1992. It is available at
Amazon.com using this link:
http://www.amazon.com/exec/obidos/ASIN/039458404X/worldwiderecipes
Gamberetti all'Olio e Limone (Shrimp with Oil and Lemon)
3 quarts (3 L) salted water
1 stalk celery, chopped
1 carrot, chopped
3 - 6 cloves garlic, peeled and crushed
2 Tbs (30 ml) red wine vinegar
1+1/2 lbs (675 g) fresh, unpeeled shrimp
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste
Combine the salted water, celery, carrot, garlic, and vinegar in a pot
and bring to a boil over high heat. Add the shrimp and return to a
boil. Boil from 1 to 3 minutes, depending on the size of the shrimp,
until done. Drain the shrimp and allow to cool enough to handle.
Peel and devein the shrimp while they are still warm, and mix with the
oil, lemon juice, salt, and pepper. Let the shrimp marinade for 1 to
2 hours at room temperature before serving. Serve with Italian or
French bread. Serves 4 to 6.
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