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| BLACK SPAGHETTI WITH ROCK
SHRIMP AND SPICY SOPPRESSATA |
| Recipe
by Mario Batali
Soppressata is a cured salami from Calabria. Calabrian cured meat comes from locally-raised hogs.
During treatment, natural flavors such as cumin, black pepper, red pepper and chilli peppers are
added to the meat which is then aged. If you have trouble finding soppressata, you may substitute
chorizo or another spicy cured meat.
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Ingredients:
1 pound black spaghetti
2 tablespoons extra virgin olive oil
4 cloves garlic, sliced
6 ounces fresh rock shrimp
1 cup soppressata, chopped
4 tablespoons jalapeno pesto (see recipe below)
1 cup scallions, sliced
Salt and freshly ground black pepper
Bring 6 quarts of water to a boil and 2 tablespoons of salt.
Add the spaghetti to the pot
and cook until tender yet al dente, about 6 to 7 minutes.
While the pasta is cooking, heat olive oil in a 12-14 inch sauté pan over medium high heat.
Sauté garlic, rock shrimp and soppressata until the garlic is toasted and the shrimp are cooked just through. Add the jalapeno pesto.
Drain pasta and add it to the sauté pan. Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates. Sprinkle with scallions and season with salt and freshly ground black pepper. Serve immediately
Makes 4 Servings
Jalapeno Pesto:
3 cups Jalapeno peppers, roughly chopped
˝ cup sliced almonds
˝ cup red onions, chopped
salt
˝ cup extra virgin olive oil
Place all ingredients in the food processor until pureed. Reserve leftover jalapeno pesto in the refrigerator for up to one month.
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