Otto Say’s
Pasta sanza vino e
come il cuore sanza amore
Pasta without wine is
like a heart without love
Appetizer -
Healthy Fig and Avocado Salsa Recipe - Pasta Linguine
with Shrimp, Tomatoes, Olives, and Capers
Grilled Peaches 'n' Berries Recipe (make 6)
Antipasto Italiano
Antipasto
Italiano
Ingredients
250 ml.
olive oil
6 cloves
garlic chopped
500 gr
chopped Spanish onions
1 stalk of
celery chopped
250 gr
chopped carrots
700 gr
chopped fresh tomatoes
1 kg chopped
fresh jalapenos
500 ml
tomato juice
100 gr
chopped fresh parsley
Salt and
pepper to taste
Method
1. Heat olive
oil and sauté all vegetable less the parsley for about 20 minutes not soft
until very crispy.
2. Add
tomato juice brings to a boil and add parsley season with salt and pepper and
let cool down
3. Best
served cold
Healthy Fig
and Avocado Salsa Recipe
250 gr diced dried figs
or 750 gr diced fresh figs
juice of one lime
3 medium firm ripe avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
60 ml. honey
5 ml. fine sea salt
2 ml. ground coriander
5 ml. ground cumin
2 small cloves of garlic, minced
juice of one lime
3 medium firm ripe avocados, diced
3 fresh jalapenos, small diced, seeds and ribs removed
2-3 medium, vine-ripened tomatoes, diced, seeds removed
60 ml. honey
5 ml. fine sea salt
2 ml. ground coriander
5 ml. ground cumin
2 small cloves of garlic, minced
Combine all ingredients in a medium bowl and stir gently.
Refrigerate several hours to let flavours blend. Serve with tortilla chips.
Linguine
with Shrimp, Tomatoes, Olives, and Capers (serves 4 to
5)
Ingredients
450 gr shrimp, peeled and
deveined (about 16to 20)
2ml. salt
1 ml. freshly ground black pepper
30 ml. olive oil
4 garlic cloves
500 gr uncooked linguine
1 can 540 gr canned dice tomatoes, undrained or (fresh)
150 gr clam juice
100 gr pitted kalamata olives, halved
30 gr. capers
100 gr chopped Italian parsley
Method
1. Bring a large
pot of water and salt to a boil. Season shrimp with salt and pepper. Heat olive
oil in a skillet over medium-high heat. Add garlic; cook 1–2 minutes or until
golden.
2. Add linguine
to boiling water; cook 11 minutes or until al dente. Add shrimp to skillet, and
cook on high 2–3 minutes or until golden. Transfer garlic and shrimp to a
plate; cover with foil to keep warm.
3. Add tomatoes
and next 3 ingredients (through capers) to skillet; cook 5–6 minutes or until
reduced by half. Stir in shrimp and garlic and two-thirds parsley. Drain pasta;
return to pot. Toss shrimp and sauce with pasta. Transfer to a serving platter,
and garnish with remaining parsley.
4. Top with fresh
grated parmesan cheese
Grilled Peaches 'n'
Berries Recipe (make 6)
Ingredients
1 Place two peach halves, cut side up, on each of three double thicknesses of heavy-duty foil (12 in. square). Top with blueberries, brown sugar, butter and lemon juice. Fold foil around mixture and seal tightly.
2.Grill, covered, over medium-low heat for 18-20 minutes or until tender. Open foil carefully to allow steam to escape.
Smile and Be Sweet
“The best way to win a friend is to listen and
Smile
it only takes a minute” – Otto
