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Posts Tagged ‘sauce’

Stuvet Hvidkål

Stuvet Hvidkål

As a child we occasionally had Stuvet Hvidkål with Frikadeller and my Mom makes the best stewed cabbage in the world, of course 😘 I have not served this dish myself very often because my son and husband was not terribley thrilled with the idea of stewed cabbage. However, I just had such a craving for it the other day and my husband actually liked it, even told me three times that it was really delicious. So either he was starving to death or it was super delicious. I think super delicious!

Stuvet Hvidkål (4-6 servings)

Ingredients:

1 small white cabbage head

2 1/2 dl reserved water from cabbage

4 tablespoon salted butter

4 tablespoon all-purpose flour

Milk, to desired consistency

Fresh ground Nutmeg, to taste

Salt, to taste

Pepper, to taste

Directions:

Discard outer cabbage leaves. Divide cabbage head into four quarters, cut out core and chop cabbage into bite-size pieces. Boil cabbage in lightly salted water for 10 minutes. Reserve 2 1/2 cups of cabbage water, drain cabbage.

Melt butter over medium heat, add flour and whisk for 1-2 minutes until roux takes on a light golden color. Slowly add milk in small increments whisking constantly until you have a thick roux, then add cabbage water in small increments continuing to whisk until desired consistency. (If Bechamel sauce is still too thick at this point you can add a little more milk). Season to taste with fresh ground nutmeg, salt and pepper. Add cabbage to sauce and simmer covered for 5-10 minutes. Serve hot with some wonderful Frikadeller. Enjoy and Velbekomme.

Bechamel Sauce

Bechamel Sauce

Source: My Danish Kitchen

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Basil Pesto

Basil Pesto

Basil Pesto

These days I have an abundance of fresh basil leaves. I don’t have much of a green thumb but basil plants and I somehow get along really well. And so I am trying not to let this wonderful aromatic herb go to waste by making some basil pesto. It is quick and easy to make and, although I have not tried it myself, I have read that pesto also can be made using walnuts, unsalted cashews, almonds, pistachios and even  sunflower seeds. Besides using pesto on your pasta, it can also be used as a sandwich spread, baked into bread, add a little to your soup or marinara sauce for extra flavor. Today I am freezing mine by dropping spoonfuls into an ice cube tray. Once frozen, I pop them out of the tray and into a freezer bag for later use. Enjoy!

Basil Pesto (makes approx 1 cup)

Ingredients:

2 cups packed basil leaves

1-2 large garlic cloves

60 grams pine nuts

1/2 cup reggiano parmesan cheese, shredded and loosely packed

1/4 cup extra virgin olive oil

lemon juice, a big squeeze

salt to taste, a pinch

Directions:

Place basil leaves, garlic, pine nuts and cheese into a food processor and pulse until coarsely chopped. While the food processor is running, add olive oil and lemon juice. Scraping down sides, process until desired consistency. Add salt to taste.

Source: My Danish Kitchen

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Veggie Roll-up Lasagna

Veggie Lasagna Roll-up

My husband Joe is a meat lover so when I told him that I was making vegetable lasagna roll-up he immediately wrinkled his nose and I assured him that he was going to love it. And while I was cooking the sauce he kept asking me if I was adding some sausage to the sauce, but I stood my ground with a firm “no” 🙂 And when it finally came time to taste the much anticipated lasagna roll-up, guess what, he loved it and I must say that this recipe really is wonderful…even without meat.

Separate and cover noodles until ready to use. Spread ricotta cheese, roll tightly, place in pan.

Separate and cover noodles until ready to use. Spread ricotta cheese, roll tightly, place in pan.

I am always looking for good recipes that you can cook ahead, freeze and then thaw and cook for those nights when you come home tired from a long day at work. I love this recipe because it can be made into small portions, it is loaded with delicious vegetables and there is less cheese involved than a regular lasagna. Of course you can always add some meat to the recipe or change the vegetables around as you please, but all kidding aside, this recipe will definitely be a staple recipe here at our house and sometimes there may even be some meat in it.

Layer: sauce, rolled up noodles, sauce and a thin layer of cheese.

Layer: sauce, rolled up noodles, sauce and a thin layer of cheese.

Veggie Lasagna Roll-up, makes 3 foil loaf-size pans

Ingredients:

12 lasagna noodles

For the sauce:

2 tablespoons extra virgin olive oil

1 onion, diced

1 orange bell pepper, diced

3 large cloves of garlic, minced

1 zucchini, cut into bite size chunks

1 yellow squash, cut into bite size chunks

mushrooms, sliced or diced

1 cup white wine

salt and pepper, to taste

14 oz diced tomatoes

3 tablespoons tomato paste

1 cup of your favorite marinara sauce

1/2 cup grated Parmesan cheese

For the cheese filling:

15 oz ricotta cheese

1 egg

1/4 cup grated Parmesan cheese

large bunch fresh basil

salt and pepper

For the topping:

Your favorite Italian cheese (I used a store-bought blend of Mozzarella, Asiago, Provolone and Romano)

Directions:

Cook lasagna noodles in salted water according to package directions, drain and rinse with cold water. Line a baking sheet with plastic wrap and place one layer of noodles, alternate plastic wrap with noodles ending with plactic wrap on top, to prevent the noodles from drying out. Set aside.

To make sauce: heat olive oil in a large cooking pot, add onions and bell pepper, cook until onions are starting to turn translucent. Add garlic, zucchini, squash and mushrooms, cook for a few minutes. Pour in wine and cook another 1-2 minutes. Add salt and pepper, diced tomatoes, tomato paste, your favorite marinara sauce and Parmesan cheese, simmer 15-20 minutes.

To make cheese filling: in a small bowl add ricotta cheese, egg, Parmesan cheese, salt and pepper and chopped basil, stir to combine.

To assemble: line up 3 loaf-size foil pans. Spoon a small amount of sauce into bottom of loaf pan. Lay out 4 lasagna noodles and spread each noodle with a thin layers of ricotta cheese mix. Roll each noodle up tightly and place on top of sauce inside foil pan. 4 rolled up noodle will fit inside each pan. Top noodles with more sauce and your favorite cheese. Close pan off with tinfoil. Repeat with remaining ingredients. Cook immediately or let cool down in refrigerator before placing in freezer.

When ready to bake preheat oven to 350 degrees F and cook covered for 40 minutes. Turn heat up to 400 degrees F and continue to cook uncovered for 15 minutes or until cheese is golden in color. Enjoy!

Source: adapted from Ree Drummond

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Skidne Æg (Smiling Eggs In Mustard Sauce)

Skidne Æg (Smiling Eggs In Mustard Sauce)

I think it’s about high time that I make something Danish again and with Easter approaching I thought this lunch or dinner plate would be great. For this particular Danish dish, I choose to rename the dish rather than translating it because the name is not all that appetizing. If you google translate the name it gives you “dirty” or “filthy” eggs, and so smiling eggs sounds a little better to me.

Skidne Æg is an old-fashioned dish and today in Denmark it can still be found on the Danish Easter lunch table, but it can be served anytime really. It used to be served on the Saturday before Easter which was known as Skiden Lørdag (dirty Saturday). I should explain that in Denmark this Saturday is flanked by two holidays on either side; Skærtorsdag (Maundy Thursday) and Langfredag (Good Friday) on one side and Påske (Easter) and Anden Påskedag (Easter Monday) on the other side. So the Saturday in-between the holidays was the day when you were busy cleaning house from having company and needed something easy for dinner, and this is indeed a very easy and delicious dish.

When you make Skidne Æg you can use a spicy mustard or perhaps a milder Dijon mustard or a whole grain mustard, just choose whichever is your favorite mustard. When you cook the eggs you want them to be, what in Danish is referred to as “smiling” eggs. The outer layer of the yolk should be slightly firm and the yolk center soft, so not hard boiled and not soft boiled, but in-between. Actually, I like them a little more on the soft boiled side, so again boil the eggs the way you like them 🙂 I hope you enjoy this classic Danish dish.

Skidne Æg (serves 2)

Ingredients:

4 eggs

4 tablespoons butter

4 tablespoons flour

1/2 liter milk (16 oz)

3 tablespoon mustard (your favorite kind)

salt to taste

Serving suggestions:

toasted dark rye bread (Rugbrød), fresh fried chopped bacon, top with chives

Directions:

Bring a small pot of water to a boil. Add eggs and boil until soft boiled (cooking time varies depending on egg size, I used a size large egg and boiled for 7 minutes). When done boiling, pour out boiling water, add cold water and let sit for 1 minute. Peel eggs and set aside.

Meanwhile in a small pan, melt butter. Once butter is melted add flour and whisk vigorously while cooking for 1-2 minutes. Add milk in increments while stirring until you have a slightly thick Bechamel sauce. Add mustard, stir and let simmer for another two minutes. Season with salt to taste. Add boiled eggs to sauce and allow to heat through. Serve with toasted dark rye bread and enjoy!

Source: My Danish Kitchen

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Greek Tzatziki Sauce

I have been eyeballing the Greek Tzatziki sauce for quite some time now. Does yogurt, cucumber, garlic and dill not sound perfectly delicious to you? or does it sound a bit foreign and odd? Well I assure you that it’s a wonderful creation! If you decide to make this sauce I would recommend that you make it one day before you intend to use it. Place it in the refrigerator overnight to really allow the flavors to develop. Also, make sure to use a plain Greek yogurt which has a thicker consistency. If you decide to use regular yogurt, you’ll need to let the liquid drain from the yogurt for 2 hours before using, to get the thicker consistency.

Making Tzatziki Sauce

Tzatziki sauce of course goes perfectly with the Greek Gyro sandwich. The first time I tasted a Gyro was actually in Denmark when I was a teenager and it left a big impression on me because it was super delicious….nothing like I had ever tasted before. Since then I’ve had Gyro’s from time to time, some better than others, and I finally decided to make the Tzatziki sauce myself. This recipe is truly wonderful, even my husband who does not eat yogurt or cucumber, really liked it – imagine that! Some other uses for the Tzatziki sauce could be served with Pita wedges as an appetizer, goes well with lamb, fish, chicken, veggies and falafel. I hope you enjoy this sauce as much as we have 🙂

Greek Gyro

Ingredients:

Tzatziki Sauce:

1 english cucumber, seeded

1 teaspoon salt, to draw out liquid in cucumber

1 lb Greek yogurt, plain (1 1/2 cup or 450 grams)

1/2 lemon, juiced

1 garlic clove, minced

1/2 tablespoon dill, chopped

Salt and Pepper, to taste

Gyro:

chicken, cut into bite-size pieces and cooked to your liking

onion, slice and cook until soft and sweet

Pita bread

lettuce

tomatoes

kalamate olives

feta cheese

Tzatziki Sauce

Directions:

To make Tzatziki Sauce: Peel cucumber, cut in half lengthwise and scrape out seeds using a spoon. Chop or shred cucumber and sprinkle with 1 teaspoon salt to draw out the liquid. Place cucumber in a sieve to drain for at least 1/2 hour. In a small bowl combine yogurt, lemon juice, garlic and dill. Once the cucumber has finished draining, add it to the yogurt mixture and give it a quick spin in the blender until you have your desired consistency. Place in refrigerator for at least 3-4 hours before serving to allow flavors to develop, or even better, leave it refrigerated overnight.

To assemble Gyro: Wrap gyro in aluminum foil and heat in toaster oven for a few minutes until warm. Add the warm chicken and onions. Top with lettuce, tomatoes, olives, feta cheese and Tzatziki sauce. Wrap loosely in foil to hold Gyro together and enjoy!

Source: adapted from Kalyn’s Kitchen

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Leverpostej

Leverpostej

Making Danish Liver Pate probably got me more excited than any other recipe I have had the pleasure to blog about. You absolutely must experience a warm, home-made Liver Pate. Fresh out of the oven, served with fried mushrooms and bacon or topped with some wonderful pickled beets. This is actually the first time I have made it myself. I have been wanting to make it for the past 25 years but somehow the thought of making it by myself was always overwhelming. And  now that I have finally made my first-ever home-made Liver Pate, I can’t quite figure out what the fuzz was all about.

Leverpostej – Danish Liver Pate

Liver Pate is everywhere in Denmark. It can be found, dare I say, in all self-respecting grocery stores. It is a way of life, as natural as the air we breath. The store-bought Liver Pate is very good but there is something to be said about a home-made Liver Pate and I think it is definitely worth the effort! The Pate can be served cold or warm on an open-faced sandwich often topped with either pickled beets, crispy fried onions, mushrooms, cucumbers or Danish Sky which is basically a beef jello. It can be made plainly with just one topping or it can be quite an elaborate Smørrebrød creation.

Liver Pate is not the most pleasant food to prepare, truth be told, it’s really kinda gross. BUT, the end result is making me feel like I’m in heaven. Let me just say that there are hundreds of different ways you can make Liver Pate. I’ve heard of adding potatoes, apples, anchovies, Bechamel sauce – or not, a lot of spices – or not, high-fat – low-fat, animal fat (called Spæk in Danish) vs just margarine, so there are many, many variations out there. This recipe is the one my Mother and Father uses and I think it’s simply just wonderful. Thanks Mom and Dad for helping me make my first ever Liver Pate! 🙂

My Mom and Dad, Åse and Ove

Please note that when you go to look for the fat (spæk) used in this recipe, it’s not something you’ll typically find sitting in the freezer section at your grocery store. Simply just ask the butcher in the meat department if they can give you a couple of chunks of fat. Often times, they wont even charge you for it 🙂

Ingredients:

For the Bechamel Sauce:

1 deciliter milk (3.4 oz)

4 deciliter water (13.5 oz)

1 extra-large vegetable bouillon cube (10 grams, 3/8 oz)

50 grams margarine (1 3/4 oz)

4-5 tablespoons flour

1/2 teaspoon salt, or to taste

1/4 teaspoon pepper, or to taste

1/2 teaspoon allspice

1/4 teaspoon nutmeg

For the Liver mixture:

500 grams Liver ( 1 lb)

80 grams fat (2 7/8 oz)

65 grams smoked bacon (2 1/2 oz)

50 grams onion (2 oz)

3 whole large eggs

Directions:

To make Bechamel sauce: In a saucepan add water and milk. Break-up vegetable bouillon cube into liquid and bring up to warm temperature, turn heat off. In a pan, melt margarine. Add flour and whisk until smooth, continue to cook for 2-3 minutes. Add warm milk/water in 1 cup increments while whisking. Mixture should be like a thick gravy. Add salt, pepper, allspice and nutmeg to taste. If you get lumps in this gravy simply just run it through a sieve. Pour gravy into a covered Tupperware container and allow to cool in refrigerator.

Cut Liver, fat, bacon and onion into 1 inch pieces. Starting with the fat, bacon and onion, either run them through a meat grinder twice or process in a food processor until you have a slightly lumpy mixture. Liver should only go through meat grinder once or add Liver to food processor and blend until pretty smooth. Mix together Liver and fat mixture. Add the 3 whole eggs and cooled Bechamel sauce, stir to combine. Pour into small aluminum forms (I got 4 small forms full) and if freezing cover top tightly with aluminum foil and store in freezer safe bags. When ready to cook Liver Pate, fill an oven-proof dish with warm water 1/2 way up the side of aluminum form. Bake uncovered in oven at 200 degree C (390 degrees F) for 1 hour 30 minutes. Enjoy!

Source: my parents Ove and Åse Frandsen

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Chicken Parmesan

Yesterday turned out to be the most beautiful Spring day and you could almost palpate the excitement in the air. Flowers have started to bloom and it was mild and warm. You saw people out and about everywhere, smiling, walking, some daring to dress in shorts and flip-flops. Joe and I ventured to Lowe’s and picked up a new swing for the front porch. This particular swing folds down so you can stretch out and take a nap on it. Boy oh boy, I can hardly wait to be gently swinging, reading a book and dozing off in the summer breeze 🙂

So what does that have to do with Chicken Parmesan? absolutely nothing! But I have been messing around with this dish for quite some time now, trying to drive in the flavor to what I consider the perfect piece of Chicken Parmesan. Tender, yet crisp, with just the right amount of that wonderful Parmigiano Reggiano flavor in the breading. This is what I have come up with and it is very delicious, if I may say so myself. Happy Spring everyone.

Chicken Parmesan

Ingredients:

3 boneless, skinless chicken breasts

salt and pepper

1 cup flour

2 eggs

1 cup plain bread crumbs

3/4 cup Parmigiano Reggiano cheese, grated, plus more for topping

2 teaspoons italian seasoning

extra virgin olive oil for frying

mozzarella cheese, shredded, for topping

your favorite Marinara sauce, preheated

Directions:
Rinse chicken with cold water and cut away any remaining fat. Place each of the chicken breasts, one at the time, in a large zip lock bag, close and pound the chicken flat to approximately 3/4 inch thickness. Season chicken with salt and pepper. Mix together bread crumbs, cheese and italian seasoning and set aside. Dip chicken in flour and shake off excess. Next dip chicken breast in eggs, let excess drip off. Then place chicken in bread crumb mixture and coat to cover. Place chicken on a clean plate. Repeat with the remaining chicken breasts.

Preheat a large pan to medium-high heat. Preheat oven to 375 degrees F. Place chicken breasts in pan and brown, 2 minutes on each side. Remove from pan and place chicken in an oven proof dish. Pour your favorite preheated marinara sauce over and around the chicken breasts, top with mozzarella and Parmigiano Reggiano cheese. Finish cooking chicken in oven for 5 to 8 minutes or until cheese is melted and chicken is cooked through.

Chicken Parmesan

Source: My Danish Kitchen

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Cremelinser with Cherry Sauce

As you may have heard me say before, I am a big sucker for Custard. Whenever I make something with Custard I always make sure to leave one or two big spoonfuls in the bowl for me to taste. Well I have been craving that sweet vanilla flavor lately and when I came across these delicate little cremelinsers I knew that I had to make them immediately. And so I did. The Custard did not disappoint, it turned out fluffy and creamy. I thought the Cremelinser’s should be served with a sauce  and what I wanted to make was a raspberry sauce, but I was not able to find any plump fresh raspberries so I made a cherry sauce instead which was equally delicious. Please enjoy!

Cremelinser

Ingredients:

For the dough:

150 grams cold butter (about 10 tablespoons)

250 grams flour (1 2/3 – 2 cups)

60 grams sugar ( 1/3 cup)

2 egg yolks

1 tablespoon cold water

For the Custard filling:

2.5 deciliter milk (1 cup)

1/2 vanilla bean

2 tablespoons sugar

2 egg yolks

1 tablespoon cornstarch

Directions:

Making the filling:

Cut vanilla bean in half lengthwise and scrape out seeds with the tip of a knife. Place vanilla seeds, bean and milk in a small saucepan and bring to a simmer. Meanwhile, beat the egg yolks and sugar together until pale in color and fluffy. Add cornstarch and mix together. While continuing to beat the eggs, slowly pour half of the hot milk into the eggs to temper it. Then pour the tempered egg mixture back into the saucepan and return to low temperature on the stove. Continue to whisk mixture over low temperature until the custard starts to thicken, making sure the custard does not boil. Remove from heat, place in a small bowl, cover with cling wrap directly on the custard surface to prevent a skin from forming and place in refrigerator to cool.

Making the dough:

Cut cold butter into small cubes, add to flour and crumble butter and flour together. Add egg yolks, sugar and cold water and quickly bring dough together using your hands. Form dough into a flattened disk, wrap in cling wrap and refrigerate for at least 1/2 hour.

Preheat oven to 200 degrees Celsius (392 degrees Fahrenheit)

Dust working surface with flour and roll out dough to about 3 mm thickness. Using a 10 cm (4 inch) circle cut out ten circles. Spray five 9 cm (3 1/2 inch) tart forms with cooking spray. Place a round circle of dough in tart form and gently press dough into form. Fill dough tart form with custard up 2/3 to the top and place a second circle on top, pressing down gently to close. Pinch off excess dough around the edges. Makes 5 tarts. Place tarts directly onto the rack in the oven and bake for 15 to 20 minutes until golden brown. Let cool down completely before removing from tart form and serve. Enjoy.

Cremelinser

Dough filled with Custard

Put a lid on it

Source: adapted from Grydeskeen

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Ris a la Mande

Ris a la Mande

During the 1800’s the citizen’s of Copenhagen felt the need to separate themselves from the farming community and this also affected our Christmas food. They added whipped cream and almonds to our beloved Danish Risengrød and called it Ris a la mande to give it some French flair, because that is what was in fashion at that time. Kristeligt Dagblad

Danish Christmas Tradition: Mandelgaven (the Almond Present)

Today you still see Ris a la mande served in most Danish households on Christmas Eve. Since then, we have add a warm Cherry Sauce to top it off and traditionally a fun game goes along with eating this wonderful Christmas treat. A single whole Almond is blanched and stirred into the Ris a la mande to hide it. The dish is served after Christmas dinner and whoever finds the almond wins a gift. The problem with the Almond gift is that the winner could be anyone from a child to grandmother. This is often solved by giving a traditional small Marzipan pig as the gift, but today, the gift could be anything. Also, there is a lot of cheating going on with this game. Some may choose to place an Almond in each of the children’s bowls so all the children gets a gift. I think my Mom did that one year but we thought the game should be done “the right way”. I can honestly say that I have never won this game. The winner in our home was typically my Dad. He would often times get the almond and then he would keep it hidden against his cheek until all the Ris a la mande was eaten up. Sneaky.  One year my Dad took pity on me and gave me the Almond under the table 🙂 but I didn’t feel right taking the gift since I did not honestly win it.

I should also mention that some households may chop blanched Almonds into small pieces and add them to the dish. We have never done this at our house, instead pure Almond Extract is added giving the dish a wonderful Almond flavor. This dish is by far one of the biggest highlights of Christmas for me and I continue to serve it every single year, for it would not be Christmas without it.

Ris a la mande with warm Cherry sauce

Update:

I am very honored to be asked to participate in the LexioPhiles International Recipe Advent Calendar 2011. My recipe for Ris a la mande with warm Cherry sauce will appear on December 2nd, 2011.  LexioPhiles will feature a new recipe every day during the month of December from bloggers around the world.  Click the red banner below to see all the entries for Christmas 2011.

Ingredients for 1st stage – Risengrød:

1 1/4 cup water

1 cup rice (Grødris)

4 1/2 cup milk

1 teaspoon vanilla sugar

Ingredients for 2nd stage – Ris a la mande:

1 1/2 cup whipping cream

3 tablespoon confectioners sugar

4 teaspoon pure almond extract

2 whole almonds

For the Cherry Sauce:

15 oz can Oregon Bing Cherries in heavy syrup

1 tablespoon cornstarch

water

Directions:

Place water and rice in a medium cooking pot, cover with a lid and simmer for 2 minutes. Add milk and vanilla sugar and simmer covered over low heat for 40-45 minutes. Stir often to make sure the milk does not burn, especially the last 30 minutes. You may have to turn the heat all the way down as low as your stove will allow for the last 15 minutes.

Place in Tupperware and refrigerate for several hours or overnight.

Once mixture is completely cooled remove from refrigerator and break it up with a spoon. In a small bowl add whipping cream, confectioners sugar and almond extract. Beat with a handheld mixer until you see tracks from beaters in the cream. Add half of the whipping cream to rice mixture and combine well with a spoon, add remaining whipping cream in small increments. The final  texture should be creamy and easily mixed with the spoon. Place covered in refrigerator until ready to serve.

To blanch almonds. Place almonds in a small dish and pour boiling water over to cover. Let sit in water for 1 minute, drain and rinse with cold water. Pat dry and slip the skins off. I usually blanch two almonds in case I have trouble with one. Before serving Ris a la mande, place one blanched almond in mixture and stir well to hide almond.

In a small dish mix together the cornstarch and some water to form the thickening agent. In a small saucepan bring cherry and syrup to a simmer. Add the cornstarch/water mixture to cherries a little at the time, stirring until syrup starts to thicken. Simmer for 1 minute and remove from heat.

Serve Ris a la mande cold with the warm cherry sauce on top.

Glædelig Jul and Merry Christmas♥

Source: My Danish Kitchen

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Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Ok, so I admit it, I’m hooked on Tomato Cream sauces. Ok ok, here is the real truth, I’m hooked on anything tomato. Tomato sandwiches, tomato soup, tomato sauces or just a plain tomato with salt and pepper, yum. I think maybe Joe (my husband) is getting a little tired of my love affair with tomatoes, although he really did like this Tomato cream sauce. And did you see these beautiful Fusilli Col Buco that I found. I have been saving them for a special tomato sauce and this is it. Hope you enjoy this recipe, should you decide to give it a try.

Fusilli Col Buco And Shrimp In Tomato Cream Sauce

Ingredients:

2/3 pound Fusilli Col Buco

1 pound extra-large Shrimp

2 tablespoon Butter

2 tablespoon Olive Oil

1 small Onion – diced

2 cloves Garlic – minced

1/2 cup white wine

1 can Tomato Sauce, 8 ounces

1/2 cup Whipping Cream

fresh Basil, to taste

Salt and Pepper, to taste

Directions:

Peel, devein and rinse shrimp. Cook Fusilli Col Buco until desired consistency. Meanwhile, heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet. Season shrimp lightly with salt and pepper and cook in skillet until pink. Do not overcook. Remove shrimp from skillet and set aside. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to skillet, then add diced onion and minced garlic and cook over low-medium heat until tender. Add wine and let it reduce for 4-5 minutes. Add tomato sauce and cream, stir well and bring to a simmer. Chop fresh Basil and add to sauce, then add drained Fusilli Col Buco and Shrimp back into the sauce and stir well to make sure Fusilli is completely covered with sauce. Serve hot with grated Parmigiano Reggiano cheese. Enjoy!

Cooked Shrimp

Fusilli Col Buco in Tomato Cream Sauce

Source: adapted from Pioneer Woman

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