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Sunday, 27 January 2013

From Scratch - Ravioli (Filled with Fresh Ricotta & Spinach) in Tomato-Cream Sauce

A wonderfully comforting dish after a long day!

Nothing like the early morning hours for a little peace and quiet to write a post about this mouthwatering and wonderfully comforting dish of Fresh Ravioli. Before everyone is up, before the phone starts ringing and before I am back to the task list for my cookbook, I thought to sneak in this recipe, which I have been trying to post for a week now! It is an unbelievably busy time for me at the moment! As you may already know I am working on my first cookbook, which explains why I haven't been posting as often as I would like. However, knowing that pretty soon I will be giving you way more than a blog post, makes the not-so-often posting all worth it ;)
But to answer your questions, yes I am still alive! lol! And no, I did not stop blogging nor did I stop my cooking classes lol! At the moment, I am preparing a bigger gift for you! Then I will be back with all the classes and posts, so please bear with me :)

In this post I am sharing with you one of my favourite Ravioli Recipes. Ravioli is delicious, I can have Ravioli anytime. There are a million fillings to make, and handfuls of sauces to choose from - the combinations are endless!

Making Fresh Pasta from Scratch is the one of the most pleasurable kitchen activities

On days when you have the time, and thinking to hit the kitchen to cook up a treat for your family, then nothing beats making Fresh Ravioli. To me, making fresh pasta is one of the most delightful and rewarding kitchen activities, and I know that once you get into it yourself, you will feel the same. Play some Italian music - get in the mood - sip on wine and make pasta! Tease your palate with tastes of the filling, the sauce, and even one Ravioli after cooking, before adding the sauce... enjoy your kitchen and the whole cooking therapy! Trust me, there is nothing like it! Then, to top it all up, dish out a bowl of Ravioli for your family to enjoy and ... feel the love!
On the other hand, if you work long hours, and don't have much time to spare for some kitchen therapy, then make this dish in stages. Day one: Make the pasta. Day two: Make the filling and shape the Ravioli. Day 3: Cook the Ravioli, make the sauce and devour! This way you will get not just one session of kitchen therapy, but three full sessions of this amazing kitchen love! You will also love it because there is something very comforting about tucking into a plate of pasta after a long day at work.




In this recipe I chose to go for a basic egg pasta for making the raviolis. For the filling, I chose local fresh ricotta, the flavour of which is very freshly milky and sweet. Seasoned with the earthly and lightly peppery fresh spinach and complimented with the fruitiness of Parmesan cheese, the filling becomes absolutely gorgeous, seducing your palate and urging it to ask for more.
I was after the creamy texture too. The filling already offered creaminess from the ricotta, and to celebrate this texture a bit more, I went with a Tomato-Cream sauce. A pure cream sauce seemed too heavy, too rich, while this duo of cream and tomato offered a contrast - where the ever so slightly tangy tomato tricks your palate into thinking the sauce is lighter. Further still, the tomato offers a contrast to the ricotta's sweetness, balancing out the whole experience. Perfection!
Finally, I always look for a bit of crunch, and find food dull without that action and bite! So, I had toasted some walnuts and sprinkled them around, for a little extra thrill.

It was succulent, it was balanced, it was fresh, it was creamy, it had a bite, it was fun, it was comforting and it was all that I had thought of when I got that pasta roller out of the cupboard! 
It is, the perfect dish to tuck into, especially on these days of endless paper work, cups and spoonfuls, edits, and page orders, layouts and designs.... It was the comfort of knowing, I produced something marvelous at the end of it all!

You too can make your own pasta and have it; the way you like it! 
Here is the recipe to mine :)

Ricotta & Spinach Ravioli in Tomato-Cream Sauce
Serves 4
Always use good quality Parmesan cheese. Never use the bad-tasting variety that comes ready grated  in those bottles bought at the supermarket. It is always best to buy a proper slice of cheese and grate it yourself, it makes all the difference.
Local Fresh Ricotta -
Italian Dairy Products

You Need
1 recipe Basic Egg Pasta
3 tbsp toasted walnuts
2 tbsp grated Parmesan cheese
Freshly cracked black pepper

For the filling
500 g Local Fresh Ricotta
1/3 cup grated Parmesan cheese
1 egg
350 g fresh baby spinach leaves
Salt & Black pepper to taste

For the Tomato-Cream Sauce
1 Kg ripe tomatoes, peeled, deseeded and finely chopped
1 tbsp olive oil
1 garlic clove, crushed
Salt & Black pepper to taste
1 tsp sugar
1/2 cup double cream
1/4 cup fresh local Ricotta


Start by making the pasta and resting it. Follow this link for a step by step tutorial.



In the meantime, make the filling. Wash the spinach leaves, then gently squeeze out any excess liquid. Place the leaves on a kitchen towel and pat to dry. Roughly chop the spinach.

In a large bowl, stir the Ricotta cheese until it loosens up. Add the chopped spinach and grated Parmesan and mix all well. Add the egg and mix well to combine. Cover with cling film and refrigerate until ready to use.



Once your pasta dough had rested, start rolling it to aerate as explained in the Making Fresh Pasta post. Once you have finished the rolling and have achieved long and very thin sheets of pasta dough, cut these sheets into squares, using a square cutter for a more traditional look, or you can go for a round cutter for a different look. You can cut the sheets with a rolling blade or a knife, but using a cutter guarantees uniformly sized raviolis. Keep the dough covered with a 100% cotton cloth, when not using to prevent drying.


  • Working with small batches at a time, place the pasta squares, separated, on a clean work surface as in the picture above. 
  • Scoop out 1 tsp of filling and roll it into a ball, then place at the centre of the pasta square. Make sure the filling does not touch the edges of the pasta square. Using a small pastry brush - dipped in water then tapped on a kitchen towel - slightly dampen the edges of the pasta square around the filling. 
  • Carefully, cover with another pasta square, without squeezing in the filling. Start with sealing one corner, then move on to seal the whole square, where the filling is encased, and non of it is out or touching the sides...etc (if the filling touches the sides, the pasts will open up during cooking). pinch all the edges to ensure they are sealed.
  • Using a small fork, gently press along the edge to give it that famous Ravioli look and to seal it even more. This is optional, as you can simply keep the pasta as is, without pressing.
  • Place the shaped raviolis on a tray sprinkled with flour.
  • Repeat until you have finished the whole quantity.

Make the Tomato-Cream Sauce
Saute the crushed garlic in olive oil, just until translucent, add the chopped tomatoes and sugar and stir. Season with salt and black pepper then bring the mixture to a boil. Once boiled, reduce the heat and simmer to lightly reduce and thicken. 

In the meantime, in a small bowl, mix the Ricotta cheese to loosen. Stir the Ricotta into the slightly reduced tomato sauce. Add the cooking cream and stir well. Simmer for 5 minutes.  



While the tomato sauce is reducing, cook the raviolis in salted boiling water:
Bring water to a boil in a medium pot, salt the water and bring it back to a boil. Drop the raviolis, in small batches in the boiling salted water and cook for 4 minutes. Remove from the water and place in a large bowl. Sprinkle the cooked Raviolis lightly with olive oil. Repeat until you have cooked all the Raviolis.

Add the Raviolis to the Tomato-Cream Sauce and shake the pot to cover the Raviolis with the sauce. Simmer for 2 minutes, then pour all into a large serving bowl. Sprinkle with freshly cracked black pepper, the toasted walnuts and grated Parmesan.
Serve immediately, with a side of assorted leaves dressed with a simple vinaigrette, and long strips of toasted garlic bread (these are gorgeous dipped into the sauce!). Heaven on a plate!


Hope you guys will give this recipe a try, I know you will love it and your family will too. After all there is nothing better than knowing we are serving our families some really fabulous foods and knowing they will love us for it :))

I also hope that you are just as excited about my upcoming cookbook as I am lol. You all have been asking me for one, and I have been listening very well, so I know you will love to finally get hold of one! :)) In the meantime, enjoy the recipes on this blog, there are lots to try.

Have a delicious day and let me hear from you before you go x :))


Tuesday, 15 January 2013

From Scratch - The Basic Fresh Egg Pasta

Making Fresh Pasta is one of the most pleasurable and rewarding kitchen activities

When we love our food and are delighted about what we are preparing, only then will our food excite us. Only then will it ever be outstanding!

Probably the most pleasurable of cooking activities is the making of Fresh Pasta. From the mixing, to the rolling, to cutting and even filling, pasta making is so much fun and really rewarding. I hear many people say,
what is special about a Spaghetti Bolognese? Many of my friends tell me, they cook a spaghetti on lazy days, when they don't feel like cooking, because it is boring! At any point, when we view cooking as a chore or a dish as boring, we are then serving, only that: Boring! But when we love our food, and are excited about what we are preparing, only then will our food excite us. Only then will it taste good.

I have been talking miles about the goodness of fresh, and how using fresh makes all the difference to our cooking. I sincerely believe that fresh is one of the decisive factors between excellent and mediocre (really good and OK). When you make your own pasta, you are going to have it fresh, which is miles better than the dried version. Furthermore, you will make sure to use the best quality ingredients, from the eggs, to the flour, and other flavourings, if using. This will tremendously improve the overall flavour of any pasta dish. When the base is the best that there is, the rest of the dish naturally follows in standard. Then a Spaghetti Bolognese becomes special. Not boring, not lazy rather good! Making fresh pasta opens up endless varieties for you to cook. Particularly if you have an extra special ingredient to celebrate, like a superb fresh local Ricotta, or seasonal fresh mushrooms, or even access to exquisite seasonal truffles. Making fresh pasta in that case maximises this celebration of fresh, as you can then use it to create your own stuffed pastas such as Ravioli, tortelini or agnolotti. Even without stuffing, making your own means access to different cuts such as tagliatellle or the wide pappardelle... You can even make bows and other shapes, especially these days, when most kitchen mixers have a pasta rolling and pasta shape attachments. The process and the outcome are so rewarding, that once you have tried it, you will definitely be going for it more often.

Making your own pasta allows more creativity in shapes, flavours and dish compilations

Having vistited Italian Dairy Products - an Itlaian cheese factory in Sharjah, see the post here - and having tasted their exquisite Ricotta cheese, all I could think of was the taste of this cheese mixed with spinach in a home-made Ravioli. Italian Dairy products, where so generous and gave us a goodie box filled with their different cheeses! I was very happy to know, I had 2 huge containers of fresh Ricotta, because that night I made Fresh Ricotta & Spinach Ravioli in Creamed Tomato Sauce. It was succulent, it was exciting, it was comforting, and there was nothing boring or lazy about it! My family loved it, and I slept like a baby afterwards lol

I will post for you the Ravioli Recipe, but first lets start with the base: The making of fresh egg pasta. This is the base recipe, on which you can build with flavourings, like saffron for fusion, which I have used in the making of Crab and lobster filled Raviolis in a Lemongrass Veloute. You see, even in your choice of ingredients and sauces, you don't have to think traditional all the time. You can keep the spark in the kitchen and your dishes creative and inspiring by going for creative options and fusions. But this can only happen, when you make your pasta, as only then, will you be able to flavour it ready for fusions.

Let's get the dough rolling...

Basic Fresh Egg Pasta
Makes 1 Kg
The best flour to use in making Pasta is Tipo 00, but I have adjusted this recipe to use all purpose flour, as it is more readily available. The end result was just as good. The semolina here is used for dusting as it gives texture to your pasta. But you can skip it if you don't have it.

You Need
500 all purpose flour, and extra flour for dusting
1 tsp fine sea salt
5 large eggs
6 large egg yolks
1/2 cup Semolina for dusting

Making the Pasta Dough

Place the flour, salt, eggs and egg yolks in the bowl of your mixer. Mix using a dough hook until the pasta gets together into a ball of dough. Remove the past from the bowl into a floured surface (1/2 semolina 1/2 flour) and knead lightly for 3 minutes. The dough should be smooth, but not too stiff or difficult to knead.

Gather the dough into a ball, and cut the ball into 8 equal sized pieces. Slightly knead, each piece separately,  and shape into a small ball. Cover each ball tightly with plastic wrap and rest in the fridge for at least 1 hour.

Rolling & Folding the Pasta

Use a traditional pasta roller, or the pasta rolling attachment on your stand mixer. Set the roller on the widest setting and sprinkle generously with flour. Flour, your work surface too. Push the pasta between the rollers on the widest setting, then place it on your work surface and fold the sides in. You will end up with an envelop-like shape as in picture 3 above. Turn the dough by a quarter and roll it again between the rollers - still on the widest setting. Remove and fold into an envelop, turn by a quarter and roll again. Repeat this process 10 times. This is done aerate and stretch the dough in order to develop texture.

Hand-cutting Pasta

Once the 10 times are done, the dough should feel silky. Then you can gradually reduce the setting of your pasta roller, rolling down your dough into thin sheets, as required by each recipe. As you are rolling the dough, you will get long sheets. If the length starts getting in the way, cut the sheets in half. The sheets are now ready to cut into lasagne sheets, tagliatelle, pappardelle or even into shapes ready for filling.

You can either pass the rolled sheets through the pasta cutting rolls (special slotted rolls or shaped blades), or you can cut the pasta bu hand. To hand-cut pasta, dust it with flour, then loosely fold it into a rectangle. Cut out the irregular edges to tidy up the look. Then cut the roll across into ribbons in the desired thickness. Gently, lift and separate the ribbons.

Your pasta is now ready to cook. The time of cooking pasta depends on its size, if it is filled or not...etc. In general, fresh pasta usually takes 3-4 minutes to cook. Fresh Pasta hardly has any bite to it, but it is generally firmer when cooked than dried pasta. However, if it is soft, that means it's been overcooked. 'Al Dente' in fresh pasta means firm pasta, with no bite.

TIPs 

  • Always cook the pasta in a heavy bottomed saucepan 3/4 full of salted water. For best results, bring the water to a boil, then salt and bring back to a boil before adding the pasta.
  • Allow for a minute of extra cooking, when combining the pasta with a sauce.
  • Do not wash pasta after cooking, this will cause its surface to become too slippery, and therefore would prevent the sauce from clinging to it. For best results, straight out of the water and into the sauce.
  • Use a small amount of the pasta boiling water, to thicken the accompanying sauce if necessary.

Relative Links



I do hope that you will give fresh pasta making a chance, because I know that you will love it, and it will make all the difference to all your pasta dishes. Do let me know what you think, I always love to hear from you, and get your feedback ;) Also why not tell me, which is your favourite pasta dish?

Drop by again soon for the Ravioli Recipe!

Have a delicious day x

Friday, 11 January 2013

Italian Cheese - Made In The UAE

Fresh Local Produce - Italian Cheese

There is not enough that can be said about the superior quality of fresh produce. 

Coming from a family that owns citrus farms, I grew up surrounded with fresh produce. When you experience tasting an orange straight from the tree, there is no way that you can indulge in one that is prematurely picked, in hopes to ripen by the time it makes it to its destination. There is something very special about the taste and experience of fresh. If you slice up a fresh cucumber in your kitchen, you will be able to smell it from your living room. When you eat that fresh cucumber it will taste sharp, crisp and concentrated. We all know how imported produce usually tastes like! It mainly tastes of nothing, hardly offering hints of what it is, and you can barely smell the cucumber even while you are actually peeling it! Well if the actual produce is flavourless, how can we expect our food to taste good? If the tomato tastes like cardboard, then what is that tomato sauce adding to the dish? Cardboard?

You see, using fresh produce makes all the difference to the quality of your cooking. The same concoctions you cook on daily basis will be elevated and 100% tastier when you use fresh produce.

The initial stages of making Italian soft cheeses

Since you are considering incorporating fresh wherever possible in your cooking, here is an excellent place to start:

Fresh Italian dairy products made in the UAE 
Italian Dairy Products is an authentic Italian cheese factory - established in Sharjah’s Hamriyah Free Zone. The factory is dedicated to producing high quality, locally produced Italian cheeses - made from locally sourced milk - while strictly following authentic Italian recipes.The factory crafts many types of cheeses, including fresh mozzarella, ricotta scamorza and burrata.

The Making of Mozzarella
Putting it to the test
I had visited the factory, together with Sally (My Custard Pie) and the amazing Giorgio Locatelli, to taste the cheeses and see the production process. We were greeted with nothing less than the famous Italian warmth and the whole experience was just succulent. The minute you walk in, you are hit with the beautiful scent of milk. After covering up our hair and feet, the factory follows strict hygiene procedures, we were taken to the first stop, where fresh milk is loaded into tanks to begin the pasteurisation and cheese making process. We then moved to see the production of mozzarella, and were shown the artisanal techniques of testing the whey for the right elasticity. Then watched as the mozzarella was kneaded, moulded and packaged in different shapes and sizes. To tease our palates a little further, we moved on to the making of rolled mozzarella, where the cheese is craftily hand-stretched into a thin rectangle, then rolled into a tube. Just think of the various bites you can make with this rolled mozzarella! At that point, I was dreaming of chopped black olives, chopped sun-dried tomatoes mixed with fresh basil leaves, spread over the unrolled mozzarella rectangle, then rolled into a swiss roll then drizzled with olive oil! Fresh Heaven for your palate...

The Making of Rolled Mozzarella
Still on the artisanal side, we watched as the burrata was taking shape. From a ball, to a disk, which is then stretched by hand to encase the creamy filling, into a pouch tied up to seal the treasure then hidden in water -the burrata was born. And not just any burrata, but nothing less than the best ones you have ever tried! One that hits you with its milky flavour, creamy interior and pillow-like exterior. An experience you will want to go on forever. The burrata is so good that it is almost a shame to have it with anything else - you really wouldn't want anything to mask its delicious flavour.

The Making of Burrata Cheese
We then sat to savour the variety of cheeses, from which I could not pick a favourite! Each had its own character, flavour palate and exquisiteness. From the scrumptious ricotta - which is possibly the best ricotta I have had so far - to popping baby mozzarella like popcorn and fantacising about a bowl full of that smoked mozzarella.... All the while talking about old Italian cheese traditions, authentic recipes and the quest for perfection. The importance of remaining true to the origin of each genre, and its authentic artisanal methods. where do I start or even end! This was the kind of experience in the search for which I do culinary travel, and I had never thought I was to experience it here too!

Despite being countries away from Italy, Italian Dairy Products have really brought us a little piece of Italy, without alterations! In fact they have brought it as it should be, without taking away from its authenticity, goodness or even spirit! The cheese is completely, and utterly Italian and Good.

With no additives, no preservatives, and of excellent quality, I strongly recommend that you try Italian Dairy Products and choose it when shopping for Italian ingredients. It is Italian, it is Fresh, it is Local, and it is Delicious. 

Giorgio Locatelly discussing Italian cheese

There was a time, when not much fresh produce was available in the UAE. But things are changing now, and there is a huge effort being made by many great people to bring Fresh and Local to the UAE market. This will enrich our cookery and eating experiences. We must encourage the growth of such initiatives because they add value to our lives, on many levels. We must go local, whenever possible, and in this case we are not even settling!

Hope you enjoyed today's post, and that you will give Italian Dairy Products a try. You will see that you will not buy any other because you are going to love it. 
Share your Fresh Local experience with us, and let us know of any fresh local products that you have tried and recommend. I would love to hear from you, so do leave a comment before you go. 
Drop by again soon for some succulant Italian recipes and find out what I did with the cheese :)



PS #Iknowyouwant2know   
Giorgio Locatelli is every bit the person I thought he'd be. Extremely interesting, non-apologetically opinionated, non-pretentious, and owning every ounce of Italian passion. A conversation with him is never boring, and I am very happy to have met him in person. His astounding work is but a tiny part of the person!


Thank you Sally for organising this ;)


Relative links

Sunday, 6 January 2013

Back to Routine: Fresh Local Produce - Breaded Tiger Shrimps with Spicy Tomato Sauce

Serves 4-6 appetiser portions

An exquisite Appetiser for a seafood menu and an excellent nibble with drinks

Have you been resting over the holidays?
Is there anything better than some time off? I have had a wonderful 2 weeks of R&R and loved every minute of it. It was much needed after a bustling 2012 and in anticipation of what seems to be a very busy year from the start. As you may already know, I have recently started working on publishing my first cookbook, and what seemed to be a very small job at first, turned out to be the most time consuming activity! And I don't say this lightly, I mean I write recipes almost on daily basis. But when it comes to writing a book's worth of recipes all at once, the repetitions and the ingredients, kind of get tough! lol The kids have just got back to school, so today is my first day back at work, and looking at the piles of recipes in front of me, makes me super excited and overly anxious if it will all be finished in time lol

Because time is a precious comodity these days, and in true Dima fashion, looking at the piling work, the first thing that occurs to me is: I have to share with you this amazing Breaded Shrimp recipe, which I have included in my menu on Thursday for my Grandma who is visiting us from Amman. Now I know everyone cooks breaded shrimp! But I also know that most usually go for the store-bought bread crumbs. However, if you make your own bread crumbs, you will see that the flavours are way better than those boring bought ones. Also making your own bread crumbs allows you to introduce variations to the flavour. Different types of breads will offer different flavours, which will enrich the overall experience making your breaded shrimps even more special.
Tiger Shrimps

On the same note, different types of shrimps offer a completely different experience. The tiger shrimps are not only bigger in size, but they are also richer in flavour, and are heartier and more meaty than the regular or tiny shrimps. This makes them way more satisfying to eat than other types of shrimp. In terms of texture - and flavour - tiger prawns are a breed in between shrimps and crayfish. They are excellent grilled, BBQ'd or even fried. These prawns grow naturally in this region and are locally available fresh everywhere. So make sure to include them in your home-cooking more often.

These breaded shrimps can really benefit from a squeeze of lemon. Not only will the acidity of the lemon cut through the fat from the frying, but it will bring out the flavours of the shrimps and seriously compliment them. You can also serve them with a side of Taratoor sauce (tahina and lemon) for an authentic Levantine experience, or with a thousand island sauce. I have gone for a spicy tomato sauce, which I find to make this appetiser all the more heavenly! The spiciness of the chili in the sauce, together with the silkiness of pureed tomatoes with a beurre monte against the crunch of the breaded shrimp... makes the whole experience completely addictive! Very simple food that is absolutely marvellous in experience!

So let's get back to routine....
here is how it's made



Breaded Tiger Shrimps with A Spicy Tomato Sauce
Allow 2-3 shrimps per person for an appetiser portion

You Need
12 Tiger Shrimps, skin removed and tail kept in tact, then deveined
juice of 1/2 lemon
2 cups plain flour
2 turns of the mill, black pepper
1 tsp salt
3 eggs
3 tbsp water
Vegetable oil for frying

For Home-made Herbed Bread Crumbs
Any bread will work, I have used 1/2 baguette and 1/2 rye bread loaf bread for this recipe.
2 tsp powdered garlic
2 tbsp dried oregano
1 tsp dried lemon thyme
1 tsp salt

For Spicy Tomato Sauce
1 Kg ripe tomatoes, peeled, deseeded and pureed with 2 tsp sugar
2 green chilies finely chopped
a pinch of red chilie flakes (optional for extra spicy)
3 cloves of garlic, minced
2 tbsp olive oil
1/4 cup fish broth
75g butter, cubed (keep refrigerated until ready to use)
1 tbsp chopped coriander for garnish


Start by making the home-made herbed bread crumbs mix.
Tip It is best to slightly dry the bread before using to make bread crumbs. You can simply toast them slightly in the oven before use.

Place the toasted bread along with garlic powder, thyme and oregano as well as seasoning in a food processor and process until mixture resembles crumbs. Do not over process.



Clean the shrimps and devein them, pat them dry and place them on a plate. Sprinkle with lemon juice and set aside.

Prepare the dippers: In a shallow bowl, place the eggs and water and beat together just to combine. In another shallow bowl place the flour, black pepper and salt. Finally in a third shallow bowl, place the home-made herbed bread crumbs mix.

Dip the shrimps in the flour to coat all sides, except the tails, then dip in the egg mixture to completely coat. Then dip into the bread crumb mix to cover. (I usually double coat with the egg and bread crumbs for a thicker coat of crumbs, but that is optional). Your shrimps are now ready to fry.



When ready to fry, heat enough vegetable oil to deep fry the shrimps. Fry them in small batches until golden (about 4-6 minutes depending the size). Do not fry too long or the shrimps will be overcooked. The finished shrimps must still have a crunch to them when done.

Tip If you are entertaining, you can prepare the shrinps ahead. After being coated, loosely cover and refrigerate until ready to fry and serve.

Make the Spicy tomato sauce. Saute the green chilies, red chili flakes (if using), and garlic in the olive oil. Allow the garlic to brown slightly. Once browned, add the tomato puree and mix to combine. Sprinkle sat and black pepper. Bring the mixture to a boil, then add the fish broth. Mix all to combine and bring back to a boil. Once boiling, reduce the heat to medium, and simmer for 10 minutes, or until the mixture reduces and thickens slightly, occasionally stirring. When the tomato sauce is slightly reduced, add the cold butter, 1 cube at a time, until completely melted and incorporated. Repeat, until all butter had been added and incorporated. Remove from the heat, pour onto a serving bowl, and sprinkle with chopped coriander. Serve hot with the fried shrimps.

Simple goodness, huge appetites and pleasure in massive proportions; the makings of a memorable eating experiences. The goodness of fresh produce is unmatched, there is nothing we can do better than what nature has to offer. Fresh local produce is always the best tasting food, and tiger shrimps are such marvelous fresh local produce. Try to cook these more often, you are going to love them.


Speaking of Fresh Local Produce, stay tuned for my upcoming post on Fresh Local Italian Cheeses!!! Yup, you heard right! It is Italian, it is Fresh and it is Local!! Find out about delicious local Italian cheeses, my trip to their production unit with Sally from My Custard Pie accompanied by who other than the amazing Georgio Locatelli!! Drop by again soon for some Italian excitement and some succulent Italian Recipes ;)

Hope you have enjoyed this post, I look forward to hearing from you, especially when you try this recipe, come back and tell me what you think :)


To me "Bad manners at the table is not to be thankful to the person who cooked the meal"  - Georgio Locatelli

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