Cooking Italian with the Cake Boss by Buddy Valastro

Cooking Italian with the Cake Boss by Buddy Valastro

Author:Buddy Valastro
Language: eng
Format: epub
Publisher: Free Press


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Putting oil and butter in the pan together lets you get the butter hotter than would be possible on its own, because the oil has a higher smoke point.

Linguine with Shrimp and Oven-Roasted Tomatoes

SERVES 4 TO 6

PREP TIME: ABOUT 20 MINUTES

COOK TIME: ABOUT 1 HOUR

This killer pasta is my wife Lisa’s recipe, which I believe she first learned from her Aunt Gina. It’s bursting with flavors and textures created by roasting well-seasoned tomatoes and garlic separately in the oven, then tossing them with shrimp and herbs. The tomatoes themselves are so good that sometimes Lisa serves pasta tossed with them alone. Roasting adds a real depth of flavor that makes seasonality irrelevant; if you’re looking for a way to enjoy tomatoes outside the summer months, look no further than this year-round recipe.

1 large head garlic, about 1/2-inch cut off the top, plus 1 large garlic clove, coarsely chopped

1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 pint cherry or grape tomatoes, red, or a mix of red and orange

Kosher salt

1/4 cup Homemade Breadcrumbs

1 pound dried linguine fini

2 tablespoons unsalted butter

1 pound large shrimp, peeled and deveined

1/2 cup dry white wine, such as Sauvignon Blanc

1 large lemon, halved

4 ounces (about 1 1/2 cups loosely packed) baby spinach

1/2 cup coarsely chopped flat-leaf parsley leaves

1. Position a rack in the center of the oven. Preheat to 375°F.

2. Roast the garlic: Put the garlic head in a small piece of aluminum foil, cut-side up, and drizzle with a teaspoon of the oil. (You can also roast the garlic in a small ovenproof ramekin covered with foil or in a ceramic vessel specially made for roasting garlic.) Wrap the garlic tightly in the foil and place in the oven. Roast until the garlic is fragrant and the cloves are golden and a sharp, thin-bladed knife, such as a paring knife, slides easily to the center of a clove or two, 30 to 40 minutes. When the garlic is done, remove it from the oven, unwrap the foil, and let the garlic cool. (Do not turn off the oven.) When cool enough to handle, pop the roasted garlic cloves out of the skin.



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