Our Anniversary Dinner

Last Friday, August 10th, was our anniversary.   We celebrated with love and of course with food.

You know by now that, at my house, we love Italian food.  In no time we were eating a delicious Pasta dish (I chose a recipe from an old Italian cookbook I have); Caprese salad and for dessert, Affogato.

I think you are going to enjoy this dinner.  We did.

Pasta with Shrimp and Goat Cheese and Insalata Caprese
This dish is unbelievably fresh and light and delicious at the same time. The richness of the fresh shrimp with the tartness of the goat cheese will leave a feast in your palate!

Ingredients:
      For the pasta


The ingredients

• 1 lb medium raw shrimps
• 6 scallions
• 1/4 red pepper
• 4 tbsp butter
• 8 ounces goat cheese
• salt and pepper to taste
• a bunch of fresh chives
• 1 lb whole wheat penne Rigatte - you can use any pasta of your liking- 

      For the salad

• 4 ounces fresh mozarella cheese
• 1/2 cup of fresh basil
• 1 vine-ripened tomato
• Extra virgin olive oil

Directions:



Pasta with Shrimp and Goat Cheese

 Pasta

1. Peel the shrimp and discard the shell.  Chop the scallions and pepper.
2. Melt the butter in a skillet and stir in the shrimp.  When they turn pink, add the scallions and pepper and cook gently for a minute. 
3. Cut the goat cheese into 1/2 inch cubes.
4. Stir goat cheese into the shrimp mixture and season with black pepper.
5. Cut the chives into 1 inch lengths and stir half into the shrimp. 
6. Cook the pasta according to the package directions.  Drain well,  pile into a warmed serving dish, and top with the remaining chives and serve.     

Insalata Caprese



Insalata Caprese  

                   



1. On a serving platter, alternate the fresh mozzarella with the tomato.
2. Tear fresh basil leaves and sprinkle liberally over the slices.
3. Drizzle the extra virgin olive oil. 

Now the dessert:  Affogato - which means drowned (ice cream drowning in coffee)
This is an Italian classic, the beauty of this recipe lies in its simplicity, which makes it important to use only the best quality ingredients. 

Ingredients:





Vanilla ice cream and espresso

•  Vanilla ice cream and 
•   Freshly brewed espresso

 

Directions: 

Affogato

1. Put one or two scoops of ice cream in a bowl. 
2. Divide the hot espresso in separate cups.
3. Serve the espresso alongside the bowls of ice cream and pour the espresso over the ice cream.

I always tell people not to be afraid of Italian food.  It is delicious and more importantly much more than red sauces and pizza.

I hope you enjoy these recipes as my family did.

Happy anniversary darling. I love you!

Buon appetito!   

                                                           

Baked Goat Cheese on a a bed Arugula with Red wine vinaigrette

This dish is superb. I got the original recipe from a vegetarian cookbook I have, of course I made my version of it, and you will too in no time.

Ingredients:

Baked Goat Cheese with Arugula Salad 

• 3 rounds fresh goat cheese
• 2 tablespoons extra virgin olive oil
• Red wine vinaigrette*
• 1 garlic clove, minced
• salt and pepper
• 11/2 cups italian bread crumbs or Panko (I used the latter)
• Arugula

Directions:

1. Preheat the oven to 400 F (200 C)
2. Cut each cheese round in half horizontally to make 6 rounds.  Placed on a plate and drizzle with olive oil, lightly cover both sides. Set aside.
3. In a bowl, whisk together the dressing, garlic, and salt and pepper to taste. Set aside.
4. Spread the Panko on a plate. Coat the rounds of goat cheese on both sides with the crumbs and place on a baking sheet, make sure there is plenty of space between the cheese rounds.  Bake for 4-6 minutes, you will see the cheese rounds bubbling.
5. Place the arugula on a bowl and drizzle with the dressing and toss well.
6. Arrange the arugula on a serving platter and top with hot cheese rounds.  Serve immediately.

*Red Wine Vinaigrette:

• 5 tablespoons of extra virgin olive oil
• 2 tablespoon of red wine vinegar
• Salt and pepper to taste.

Preparation: 
In a bowl, whisk together the olive oil and red wine vinegar. Season to taste with salt and pepper

This recipe will be unforgettable, you will see.

Buon Appetito!