Sunday, April 06, 2008
Recipes
Steal this recipe for whole wheat capellini with shrimp and lentils
Penne Restaurant & Wine Bar
Shrimp and Lentils is for a restaurant serving size of four while the Whole Wheat Capellini is for a serving size of eight.
INGREDIENTS
Whole Wheat Capellini
4 oz unbleached all purpose flour
12 oz whole wheat flour
3 whole eggs
1/2 plus cup warm water
Shrimp and Lentils
1/2 cup cooked lentils, (Chef Adamo cooks her lentils with 2 medium slices of carrot and celery, a clove of garlic and a bay leaf in chicken stock)
1/4 cup extra virgin olive oil
12 large raw shrimp cleaned and deveined
1 clove garlic, finely chopped
pinch of red pepper flake
1/4 cup julienne carrots
1/4 cup julienne spinach
2 oz white wine
Juice of 1/2 lemon
1 Tbsp parsley, finely chopped
1 cup of chicken stock
2 oz butter (optional)
Salt and pepper to taste
DIRECTIONS
Whole Wheat Capellini
1. Place both flours in a mixing bowl
2. Make a well in the center
3. Place the three eggs in the center of the well (cracked of course)
4. Use a table fork to whisk the eggs, pulling the sides of the flour well into the center to form first a paste and then a dough
5. Add the water and continue mixing
6. You may knead the excess flour into the dough on a clean work surface (depending on the humidity in the air, the dough may need a little less or a little more water)
7. Cover the dough and let it rest for 30 minutes at room temperature
8. Roll 1/2 the dough through a hand cranked pasta machine on the widest setting
9. Continue to turn and fold the dough until it is as square and even as possible
10. Begin thinning the dough by tightening the settings one at a time
11. Add flour if necessary to the surface of the pasta sheet
12. Roll to the second to the last setting
13. Allow to sit a few minutes on each side until it is dry to the touch yet still supple
14. Cut into approximately 12 inch sheets
15. Cut each sheet with the fettuccini cutter attachment
16. Twist gently to form a portion
17. Place on a lightly floured sheet pan and refrigerate until ready to cook
18. Repeat steps 8 – 17 with the second half of the dough
19. Reserve four portions for this recipe and refrigerate the rest
Note: You will have approximately 8 portions. Pasta may also be frozen at this time. Be sure to cook frozen pasta in plenty of rapidly boiling, salted water. Do not defrost before cooking.
Shrimp and Lentils
1. Have a large pot of salted boiling water on the stove to cook the capellini in while preparing the sauce
2. In a medium-sized skillet heat olive oil on medium heat
3. Add in garlic and red pepper flake
4. As garlic begins to turn gold, add shrimp and sauté lightly on each side
5. Add in white wine and lemon
6. Season with salt and pepper
7. Add in carrots, spinach and chicken stock
8. Cook for a minute until wilted
9. Add in butter and check seasoning
10. Add in cooked lentils and cooked capellini
11. Let simmer for 30 seconds in the sauce
12. Add parsley and plate
13. Remember to make sure everyone is at the table as pasta waits for no one
14. Buon Appetito!
TIP
For complete nutritional information please go to www.stealthisrecipe.com