SEPTEMBER 2005 NEWSLETTER

When in Rome...
Many of you have asked Gianni how he enjoys certain foods at home. So here are some suggestions, based on how Italians eat "a casa":

• Dice potatoes and boil with taglierini then toss with pesto. Dilute the pesto with a little cream.
• Use any leftover pommarola as a condiment to scrambled eggs.
• Toss drained pasta with a pat of butter before adding a tomato sauce.
• Boil tortellini in beef broth or thin vegetable soup. This way of eating them is called "in brodo."
• Mix pommarola and alfredo to create your own "pomma-redo."

Cavanna Family Recipe: Shrimp with Fettuccine

Saute a pound of shelled shrimp in olive oil and 2-3 cloves of garlic, cut in half. The amount of time you saute the shrimp depends on how large the shrimp are and if they're fresh or frozen. Fresh baby shrimp take less than a minute, while standard-size shrimp take 2-3 minutes.

Add 2-3 tablespoons of fresh chopped parsley and 1 pound of pommarola sauce.

Simmer for 2 minutes, adding salt and pepper to taste.

Toss with boiled pasta. Do not add parmesan to seafood pastas.

A Great Summer Antipasto
Italians in the lake region north of Milan enjoy speck (smoked prosciutto) in myriad ways. One way that looks and tastes great is to wrap a slice of speck around a crisp red seedless grape. It is an interesting combination of sweet and salty.

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