Thursday, February 28, 2013

Chowbacca! Alla Arrabbiata

Finally, a semi-in-focus picture. You want that, oh yes. Yes, that looks delicious (it was).
"What do I have in my pantry," is usually the next question after "what do I want to have for dinner?"

Days earlier I impulse bought shrimp with my fish from the "Poisson en Crout" of last weekend. The next day I tossed it in the freezer, not knowing what to do with it.

This morning I took it out of the freezer (along with a package of gnocchi I bought - I should never shop drunk).

I was going to make "Gamboni All'Arrabbiata".


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Gamboni All'Arrabbiata (Shrimp with spicy tomato sauce):

  • 1 large can of whole peeled stewed tomatoes.
  • 1/4 cups of chopped pickled peppers.
  • 1 teaspoon dried chile peppers.
  • 1/2 can of beer (or a glass of white wine).
  • 4-5 cloves of garlic, roughly chopped.
  • Salt and pepper to taste.
  • 8-10 25/lbs count shrimps, shells on.
  • 1-2 Glug olive oil. (That's a tablespoon, mate!)

Over medium high heat sautée garlic in olive oil, next add pickled peppers after a minute, then lastly the dried chiles. Cook for another minute then add beer.

Poach shrimp over high heat for about 2 minutes and remove the shrimp.

Add tomatoes which you have crushed with your bare hands like a real cook not some fancy food mill using buster-chump!

Simmer, covered over low-medium heat for 20 minutes.

Cook whatever pasta you like just shy of al denté and add to a sautée pan with olive oil and a bit of pasta water. Dress lightly with the All'Arrabbiata sauce and toss in 3-4 shrimp per person. Toss around for a couple of minutes until the sauce "tightens up" to the desired serving thickness.

This dish is hardly delicate and is one of the few Italian fish dishes which you can commit the mortal sin of dressing with cheese. I like a strong pecorino, nice and dry, or even a ricotta salada (be careful as this can be very salty).

Here's a gratuitous shot of Twin Peaks. For those of you who've been to the hills of Italy, this may bear some resemblance.