pasta gamberi, spinach and potato fritatta, panzanella salad

Pasta Gamberi

Ingredients
shrimp [shelled,cleaned and cut about 3/4" size pieces]the larger the shrimp, the less cleaning you will have to do.
garlic [minced]
butter to saute.
parsley [fine chop]
pasta cooked [al dente]
pinch of pepper flakes
salt and fresh ground pepper to taste.
splash of white wine
½ teaspoon basil pesto
Mascarpone cheese garnish
*chefs vegetables* blend
Directions
In a low to med. heat deep saute pan, put your butter ....add your garlic, vegetables and hot pepper...saute until garlic is soft – about a min...add wine, salt and pepper....add your shrimp...this will cook quickly....only about a min...or so....add your pasta and parsley....toss for another min....and serve......this is......off the charts....enjoy


Plating:
Pasta and veg on bottom – shrimp piled on top… garnish with a quenelle of mascarpone cheese… and a little basil chiffonade












SPINACH AND POTATO FRITTATA
Ingredients
• 3 tablespoons canola oil, divided
• 2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 russet potato, thinly sliced
• 1/2 medium yellow onion, diced
• 2 teaspoons chopped garlic
• 10 0z sautéed spinach… ( in garlic and butter)
• 4 eggs plus one yolk
• 1 cup milk
• 1/2 cup shredded mozzarella/parmesan cheese blend
• Nonstick cooking spray
Directions
Preheat oven to 450 degrees F. Put a baking sheet into the oven to preheat.
In a large bowl combine 1 tablespoon of the canola oil with 1 teaspoon of salt and 1/4 teaspoon pepper. Add the sliced potatoes to the bowl and toss to coat. Remove the baking sheet from the oven, and add the potato slices, making sure they are all in a single layer. Transfer to the oven and bake for 8 minutes.
In a skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and saute for 2 minutes. Stir in the garlic and spinach and saute for another 2 minutes.
In a large bowl whisk together the eggs, milk and remaining salt and pepper. Mix in the cheese and the onion and spinach mixture and set aside.
Spray an oven-proof skillet with nonstick cooking spray. Turn the oven down to 350 degrees F. Remove the potatoes from the oven and add them to the skillet. Pour in the egg mixture and transfer the skillet to the oven. Bake until the eggs have set, about 30 to 35 minutes.
Remove from oven and let cool for 5 minutes. Serve warm or at room temperature, directly from the skillet.
Plate with a little pesto cream - or red pepper coulis
Or BOTH!!

Panzanella or panmolle is an Italian dish originating in the regions of Tuscany, Umbria, Marche and Lazio. The dish is a bread salad popular in the summer months. It includes sliced bread and fresh tomatoes, flavored with basil, olive oil, and vinegar, often with salt and pepper
PANZANELLA
Ingredients

• 3 tablespoons good olive oil
• 1 small French bread or boule, cut into 1-inch cubes (6 cups)
• 1 teaspoon kosher salt
• 2 large, ripe tomatoes, cut into 1-inch cubes
• 1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
• 1 red bell pepper, seeded and cut into 1-inch cubes
• 1/2 red onion, cut in 1/2 and thinly sliced
• 10 large basil leaves, coarsely chopped
• Mozzarella cheese sliced ( fresh)
• Salt and pepper
•
For the vinaigrette:

• 1 teaspoon finely minced garlic
• 1/2 teaspoon Dijon mustard
• 3 tablespoons Champagne or red wine vinegar
• 1/2 cup good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber - pepper, red onion, basil. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend. Serve with fresh mozzarella cheese

Plate in a lettuce cup…. Drizzle with a little olive oil or extra vinaigrette - and basil chiffonade ( parsley too)
ai Bistro Menu
For the Week of October 6th and 7th 2010
Appetizers
Florentine Frittata
Spinach, Potatoes and Eggs with parmesan cheese
**vegetarian
Soup
Roasted Garlic Potato – with basil oil
**vegetarian /vegan
Tuscan Panzanella Salad
Toasted bread, tomatoes, cucumbers, peppers, onions, basil and mozzarella
** can be ordered entree size
**vegetarian (vegan with out cheese)

Entrees
Mediterranean style Rosemary Lemon Chicken
With Chef’s Vegetables, grilled onion rice
with pan jus

Gamberi con Pasta Napolitana
Shrimp sautéed in a classic Italian buttered – Basil, Garlic sauce, served over pasta
tossed with chefs vegetables
** can be prepared as a vegetarian pasta dish with out shrimp

Sandwiches
Caponata alla Siciliana Panini - with Garlic French fries **vegetarian