By Danette St. Onge. Italian Food Expert
Danette is really a food and travel author focusing on worldwide cuisines and also the science and chemistry of food and cooking. Becoming an adult inside a multicultural family, traveling, and living abroad in a number of countries have shared with her desire for -- and different undertake -- food and cooking.
She resided in Toscana for 5 years and it has traveled extensively throughout Italia, exploring regional culinary specialties and traditions.
To attach with comments, demands or suggestions, email: danettes [AT] gmail [Us dot] com (replace [AT] with @ and [Us dot] having a period).
Updated April 13, 2015.
I'd this dish the very first time in the Hostaria I Buoni Amici in Rome's Esquilino neighborhood a week ago, and that i must admit that initially, I figured it seemed like a rather odd combination. However I was curious and desired to check it out, and so i purchased it, and when I sampled it, I had been glad I'd, since it was incredible: crisp, peppery arugula perfectly balancing the tender shrimp and thick, soft orecchiette, gently coated having a savory, creamy tomato sauce. After initially commenting the serving was "unusually large for Italia," I completed the whole plate -- it had been that scrumptious. (Actually, so scrumptious that I didn't make sure to photograph it until it had been almost gone -- sorry about this!)
Ingredients
- 1 tablespoon essential olive oil
- 1 clove garlic clove, peeled and slightly crushed using the side of the broad blade
- 1 small dried red peperoncino *, crushed, or 1/4 teaspoon dried red chili pepper flakes
- 1 pound/500 grams of fresh or dried orecchiette pasta
- 1 cup tomato puree (passata di pomodoro)
- 9 ounces (a couple of 1/2 cups or 250 grams) of baby shrimp, fresh or frozen, steamed just until tender and drained
- 1 bunch (a couple of handfuls) of fresh arugula
- two tablespoons of cream
- [*Observe that in Italia, " peperoncino " is really a generic term for "small pepper" and doesn't usually make reference to a pickled pepper, because it does within the U.S. but instead a little, red, dried chili pepper. I favor to make use of these instead of crushed red chili pepper flakes since they're much spicier and much more flavorful. But they may be difficult to get outdoors of Italia. You may also make use of a fresh red chili pepper -- for instance, a Thai bird pepper!]
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