Gails Mafaldini Cavolo Recipes

MAFALDINE WITH SHRIMP AND LEMON

Steps:

• Slice each shrimp in half lengthwise; refrigerate.
• Melt 1 tablespoon butter in a medium saute pan over medium. Add shrimp heads and shells and tomato paste and cook, stirring, until shells are pink and opaque, about 2 minutes. Pour in 1/4 cup wine and cook, stirring, until reduced, about 1 minute. Add 4 cups water, bring to a boil, and simmer 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. (You should have about 2 1/4 cups.)
• Meanwhile, bring a large pot of water to a boil; add salt. Cook pasta 2 minutes less than instructed on package, adding lemon slices during last 5 minutes. Drain.
• Melt remaining 2 tablespoons butter in a large saute pan over medium. Add shallot and pepper flakes. Cook, stirring, until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 2 minutes. Turn; cook 1 minute more.
• Pour in remaining 1/4 cup wine and cook, stirring, until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in creme fraiche until combined.
• Add pasta and lemon slices and stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon half over top. Serve immediately, sprinkled with pepper flakes.

GAIL'S MAFALDINI CAVOLO

Steps:

• In medium skillet, over medium heat, add olive oil and butter until butter melts. Add garlic and red pepper and cook until garlic turns golden brown, about 5 minutes. Add kale and sauté for 2 minutes. Place in medium bowl.
• In same bowl, add lemon zest, lemon juice, pasta water, parmigiano Reggiano and set aside.
• Cook mafaladini until al dente and add to bowl of ingredients. Mix rapidly to form sauce and coat the noodles.
• Plate pasta with 3 small scoops of stracciatella and finish with torn basil and more lemon zest.

BRAZILIAN SHRIMP SOUP

Steps:

• In a large pot, heat the oil over moderately low heat.
• Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
• Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
• Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
• Stir in the black pepper, lemon juice, and parsley.

PARMIGIANO-CRUSTED RIGATONI W/CAULIFLOWER & BACON

Steps:

• Preheat the broiler.
• Bring a large pot of salted water to a boil.
• In a medium skillet, heat 1 tablespoon of the olive oil.
• Add the garlic & crushed red pepper, if using, and cook over moderate heat until lightly golden, about 3 minutes.
• Add the cream and simmer until thickened slightly, about 2 minutes; season with salt and frshly ground black pepper.
• Cook the rigatoni until al dente; about 6 minutes before the rigatoni is done, add the cauliflower florets to the pot.
• Drain, reserving 2 tablespoons of the pasta cooking water.
• Meanwhile, in a medium bowl, toss the panko with the Parmigiano cheese and the remaining 2 1/2 tablespoons of olive oil; season with salt and freshly ground black pepper.
• Return the rigatoni and cauliflower to the pot.
• Add the garlic cream, the crispy bacon and the reserved pasta water and toss until the pasta is coated.
• Scrape the pasta into a large shallow baking dish and sprinkle the panko mixture evenly over the top.
• Broil for about 2 minutes, rotating constantly, until the topping is evenly browned.
• Serve hot with a cherry-rich red blend: 2005 Capezzana Barco Reale.
• Enjoy!

AVOCADO AIOLI GUACAMOLE

Steps:

• In a medium bowl, coarsely mash the avocados with a fork. Fold in the sour cream, basil, garlic, lemon juice, lime juice, chile and shallot. Season with salt and pepper and serve.
• The avocado aioli may be made ahead and can be covered with plastic wrap, pressed directly onto the surface and refrigerated overnight.