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Christmas in Rome, A Christmas Pasta with Lobster

Posted in Caro Diario.(dear diary..), Christmas, Country House Living, cucina, Culinary Art, Easy Thangsgiving recipes, Holidays, La Dolce Vita, Mediterranean Culinary Cruise, Pasta, recipes, Rome, slow food, the Mediterranean diet, Travel & customs, Uncategorized, and wine

 

santa prassede

 

A perfect Christmas  concert at Santa Prassede in the center of Rome, was an unexpected surprise as I arrived on Sunday. I have heard about this church before but it has always been closed..what a hidden gem.

Outside it is plain and doesn’t beckon to come inside, but once inside you are splendidly surprised with so many frescoes and mosaic tiles and balconies in marble. Your mouth will drop in awe as your head spins around savoring every beautiful bit of color…

santa prassede rome 2 facade

The Christmas concert just happened to be an extra something..with the International Choir of Rome and pieces from Mozart and Bach….

But of course my favorite part was getting home to enjoy a pre –Holiday dinner with friends and a dish of pasta with lobster, it has become a favorite for dinner and is excerpted here from my Award Winning book The Basic Art of  Italian Cooking: Holidays & Special Occasions-2nd edition

Pasta Shells with Lobster and Spinach

First Course

Serves 4.

  • 8 ounces cooked lobster meat
  • 1 teaspoon lemon juice
  • 5 tablespoons olive oil
  • 8 ounces dried mushrooms
  • 1 finely chopped onion
  • 1 pound washed and chopped fresh spinach
  • Pinch of salt and pepper
  • ¼ Cup cream
  • 1 pound pasta shells
  • 2 tablespoons finely chopped fresh parsley

    Cut lobster meat into small chunks. In a bowl, blend lemon juice with 4 tablespoons olive oil. Let stand for 15 minutes. Place dried mushrooms in 1 cup warm water and let sit for 15 minutes.

    Place 1 tablespoon olive oil in sauté pan with chopped onion and spinach. Sauté for 5 minutes. Add in mushrooms, lobster meat, pinch of salt and pepper, and cream. Bring to a boil for 2 minutes, stirring constantly. Remove from heat.

    Cook pasta until al dente, then drain. Place pasta in sauce and toss.

    Serve on individual plates. Drizzle with olive oil/lemon sauce and sprinkle fresh parsley on top. Serve with a dry white wine or even a sparklling Prosecco.

 

For more recipes get your copy of the Gourmand World Award Winning Cookbook The Basic Art of Italian Cooking: Holidays & Special  Occasions-2nd edition you can still get a copy rushed for a Christmas gift or get a Kindle or ebook version

9781928911197

May 2012-Join me in Italy for a luxury cruise across Italy and parts of the Mediterranean. it is an all inclusive cruise… so even your flight and luxury suite, food ,tips, excursions are all included..makes a great Christmas gift also!

March 24-25, 2012– see you at Virginia Festival of the Book in Charlottesville, Virginia. The latest release The Basic Art of Italian Cooking: DaVinci Style was just selected to be part of this amazing festival celebrating the written word. If you are in or near Charlottesville, Virgina, stop by! For more info and/or to be included as one of the sponsors of The Basic Art of Italian Cooking by Maria Liberati tm email: events@marialiberati.com

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Designed by Brian Hanshaw

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