copyright 2013 Art of Living,PrimaMedia,Inc/Maria Liberati
EE Cummings once said “for whatever we lose (like a you or a me) / it’s always ourselves we find in the sea”
so ..go find yourself in this Seafood with Pesto!
Sapore di Mare al Pesto
(Seafood with Pesto)
from the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions-second edition. Copyright 2013 Maria Liberati/Art of Living, PrimaMedia,Inc.
¼ cup diced shallots
3 ripe plum tomatoes, peeled and diced
1 tblsp extra virgin olive oil
1 lb of sea scallops, diced
½ lb small shrimp diced
dash of pepperoncino (hot red pepper)
1 cup fresh basil leaves, remove stems
1 clove garlic crushed
½ cup Parmigiano-Reggiano cheese freshly grated
1/8 cup extra virgin olive oil
¼ cup pine nuts
Wash basil leaves thoroughly and pat dry. Put all the ingredients into a food processor and blend for 5-10 seconds or until smooth. Add more parmigiano-reggiano cheese to taste. Pesto sauce can be stored in the refrigerator,
In a large skillet, saute the shallots and tomatoes in oil for 3 minutes. Add in diced scallops and shrimp and mix thoroughly; saute for 3 minutes. Pour the pesto sauce over seafood, toss, and saute for another 5 minutes. Serve warm or cold over radicchio leaves.
Get more recipes in the Gourmand World Award Winning Book The Basic Art of Italian Cooking:Holidays and Special Occasions-2nd edition
July 19-21 See you and all my friends in Milwaukee at Festa Italiana-I will be on the culinary stage all weekend and signing copies of my books..please stop by to say Hi!! or Ciao..
Stay tuned for more info on Seattle’s Festa Italiana– – in late September .. I am this year’s Celebrity Chef and will be looking forward to meeting my friends in Seattle..
**The Basic Art of Italian Cooking by Maria Liberati tm-is becoming a PBS and CREATE show..for sponsorship info or inquiries ,email firstname.lastname@example.org