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І RECIPE
Much Ado About Cooking WRITTEN BY PAUL CIMINO
MANY OF TODAY’S television chefs have emerged from obscurity to celebrity status on the basis of gimmickry and not talent. Many cannot correctly pronounce the names of the dishes they prepare, let alone authentically bring it to full fruition. If you watch many of the television food shows you can see examples of how this takes place. And because food and its preparation has become entertainment, practically all types of television shows have a food segment. Also, the dishes prepared by the majority of these popular TV chefs would be cost prohibitive and ingredients too numerous. But great foods need neither gimmickry nor extensive ingredients to be wonderful. All good chefs know that simplicity is the mainstay of taste, and the love of cooking the secret ingredient. To prove a point, try the simple recipe below. Buon Appetito! Ciao for now. Bowtie Pasta With Artichoke Hearts & Shrimp 1/3 cup extra virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 1 pound bowtie pasta 1 can hearts of artichokes
1/2 cup semi-dry white wine 1 pound peeled and de-veined shrimp 1 pound spinach or arugula Chopped parsley for garnish 1 tablespoon capers 1 lemon In a saucepan, heat half the olive oil. Add diced onion and sauté until translucent then add garlic. Meanwhile, bring a pot of water, salted, to a boil. Then add the pasta and cook according to directions. When onion is translucent, add artichoke hearts and sauté for about five minutes. Remove artichokes and put aside. Add wine and simmer for about two minutes. Add shrimp and cook until pink, then remove from heat. Remove shrimp and using the same oil, return pan to heat, add greens and sauté until greens are just wilted. Place greens on dish. Surround the greens with artichokes then place cooked pasta atop the greens followed by the shrimp. Drizzle the remaining olive oil over this. Squeeze the lemon juice over the entire dish. Garnish with chopped Italian parsley or chives. Serve with crusty Italian bread. Makes four servings.