Tag Archives: pecorino romano

Fried Artichokes and Shrimp Pasta

2 Jul
Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

What can I say? This dish is simply AH-MAZING! I am a huge fan of artichokes, but fried? And also jumbo shrimp? Shut the door and lock me in! When I saw this recipe over at Meals with Mel (please stop on by her site to check it out. Hi Melody!!) I knew I just had to make it and went on a mission to do just that. My only regret is adding only two cans of artichokes, as I do believe I ate at least one can of said artichokes before they even met the shrimp and pasta.

While not something I’d indulge in often while watching the waistline, this is definitely a meal I will make again. My husband loved it too and wow Mel, thanks for the introduction to a plate of heaven!

Fried Artichokes and Shrimp Pasta
Adapted from same recipe at Meals with Mel

2 14-ounce cans artichoke hearts, quartered
1 cup extra virgin olive oil
1 handful thyme sprigs
1 clove garlic, peeled and smashed
1/2 pound jumbo shrimp (16/20 count)
1 tablespoon butter
1/2 large shallot, diced small (about 1/3 cup)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, chopped and divided
2 teaspoons fresh spicy oregano, minced
1/8 cup capers plus 2 teaspoons of the brine
1 large lemon, halved
1/2 cup dry white wine
4 to 6 ounces dried Linguine
salt and ground black pepper, to taste
Pecorino Romano, grated, for serving

Drain the artichoke hearts until they are almost completely dry. I squished them down in the colander with paper towels then let them set for about a half hour, blotting with more paper towels periodically.

Artichokes and Thyme Ready to Fry

Artichokes and Thyme Ready to Fry

Arrange the artichoke hearts in a single layer in the bottom of a cast iron skillet or other heavy skillet. Pour just enough olive oil over the artichokes to cover them. I used a cup.

Toss in the smashed clove of garlic and thyme sprigs. Turn the heat on to medium-high and allow the artichoke hearts to fry for about 30 minutes.

Artichokes Halfway Through Frying

Artichokes Halfway Through Frying

After about 10 minutes gently move the artichokes around to make sure they don’t stick to the bottom. After about 20 minutes carefully turn the artichoke hearts over to ensure even browning. After 30 minutes they should be golden brown, but don’t let them burn.

Remove the artichokes from the skillet and transfer to a paper towel-line plate. Lightly salt the hot fried artichoke hearts. Set aside and try not to eat them all. Trust me.

Fried Artichokes

Fried Artichokes ~ Maybe I should have moved them further away from my work space

Bring a large pot of salted water to a boil and cook to your preference according to package directions. Remove a cup or two of the cooking water and reserve, then drain the pasta

In another large skillet add about 2 tablespoons of the artichoke “frying” oil and a tablespoon of butter. Add the shallot and cook over medium heat until tender, about four minutes. Add in the garlic, red pepper flakes, oregano, capers and brine, half the chopped parsley, and the juice and zest of half the lemon. Season with a little salt and lots of ground black pepper, to taste. Cook for two minutes until fragrant, then add the white wine and reduce by half.

Cooking the Jumbo Shrimp

Cooking the Jumbo Shrimp

Add the shrimp and cook just until the shrimp turn pink, just a couple minutes per side. Add the cooked pasta to the skillet with the shrimp and fried artichokes and toss to combine. Loosen the pasta with the reserved cooking water.

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

Pour the skillet contents into large serving bowl and toss with the remaining parsley, the other lemon half squeezed, and a little fresh grated Pecorino Romano or other high-quality hard cheese. This is dinner-guest worthy! Enjoy!

P.S. I have been super busy the past few days getting our house and patio ready for a 4th of July party. I hope you all have a safe, memorable and enjoyable holiday weekend!

Fried Artichokes and Shrimp Pasta

Fried Artichokes and Shrimp Pasta

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Download and Print this Yummy Recipe!

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Pecorino Romano Scalloped Potatoes

20 Mar
Pecorino Romano Scalloped Potatoes

Pecorino Romano Scalloped Potatoes

Having a mandoline slicer makes quick work of this easy side dish, but a good sharp knife will also work. I splurged and bought some nice Pecorino Romano (genuine Sini Fulvi) at Whole Foods last week and figured the nutty cheese would taste great in my standard scalloped potato recipe. The cheese had such a strong flavor that I used it sparingly, but cooking it really mellows it out. So feel free to use as much as you want in this dish, as it adds a subtle cheesy flavor to an otherwise rather plain potato dish. I also topped it with a scattering of crushed homemade garlic croutons for another flavorful kick. This is a very versatile potato dish, so feel free to use any kind of potatoes, onions, cheese, or croutons that you want! Serve this with any protein of choice and a salad or other vegetable.

Pecorino Romano Scalloped Potatoes

3 medium large russet potatoes, sliced thin
1/2 large sweet onion, sliced thin and quartered
3 heaping tablespoons flour, divided
1 1/2 cups half and half (or milk), divided
Sea salt and ground pepper, to taste
Pecorino Romano cheese or other hard cheese, grated, to taste
Crushed flavored croutons, to taste

Preheat oven to 350 degrees. Slice the potatoes thin, using a mandoline or very sharp knife.

Sliced Potatoes in Ice Bath

Sliced Potatoes in Ice Bath

To keep them from browning, place the slices in a bowl of ice water. Next slice the onion, then quarter the slices.

Humble Sliced and Quartered Onion

Humble Sliced and Quartered Onion

When done slicing, drain the bowl and pat the potato slices dry with paper towels.

Spray a small casserole dish with oil, then add one layer of potato slices. Sprinkle 1/3 of the flour over top, followed by 1/2 cup of half and half or milk.

First Layer of Dish

First Layer of Dish

Season with sea salt and ground pepper to taste, then grate the desired amount of Pecorino Romano on top. Spread 1/3 of the onion slices last. Repeat layers two more times, then top with crushed flavored croutons.

Potatoes After Removing Foil

Potatoes After Removing Foil ~ Feel free to grate more cheese on top at this point!

Cover tightly with foil, and bake in oven for one hour. Remove the foil, then bake another half hour or more, until the potatoes are fork tender. Let rest for a few minutes, then serve with additional grated cheese, if desired.

Pecorino Romano Scalloped Potatoes

Pecorino Romano Scalloped Potatoes

Download and Print this Recipe

Download and Print this Yummy Recipe!

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