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Not if you want to broaden your horizons in pasta sauce creation. (Think
linguine with orange sauce.) And we know you do want those horizons to
expand or you would just carry on with semi-bland traditional Italian
recipes.
We're not knocking "mom food", but heck, you can get that
all over the internet or off one of the myriad of Italian TV cooking shows.
We assume you're here because you seek out cutting edge recipes. And, since
we have fiddled around with creating "more interesting" Italian recipes for
many years now, that is just what we seek to provide here! A match made in
heaven? We sincerely hope so.
We don't mind a good glass or two of vino now and then,
either. If you and your significant other feel the same way, we'll try to
bring some enlightenment in that regard, also.
A rustic, Tuscany chardonnay would go well with this one, by
golly. I think I'll sample one for us and get back to you soon with a name!
Actually, I might have to try several before finding just the right one.
Should know by tomorrow.
I'm kidding, I'm kidding. Rare is the day I uncork more than
a couple of bottles of any one varietal. Hiccup!
Okay, that's enough with the niceties. Let's cook!
New Italian Recipes Presents:
Linguine With Orange Sauce
Scallop Preparation:
3 T extra virgin olive oil
1 1/2 T Butter Buds or real butter
25-30 Bay Scallops or about 8 large sea scallops, quartered
Pasta Sauce Ingredients:
1/2 Cup finely minced onions or shallots
2 T red jalapeno peppers, minced (These are sold in
many super markets in bottled form. You can use regular fresh jalapeno if
you can't get these, seeded and minced. Use plastic or latex gloves to mince
the peppers, or wash your hands well immediately after handling. If you have
ever touched your eye after handling hot peppers, you will know from whence
we speak!)
1/2 white wine, dry (Chard., Sauvignon Blanc, Pinot Gris,
etc.)
1 cup fresh orange juice or 3 T frozen concentrate.
(We keep a can of frozen OJ concentrate open in the freezer all the time to
use in recipes, covered in a plastic freezer bag. Hint: Remove it from the
can [tin rim] and put it in a plastic container. You can also do this
freezer thing with other juices such as lime, lemon, etc. Then, you'll
always have these ingredients on hand in this case, and that does cut down
on extra trips to the market!)
1 cup whipping cream or non fat half and half or
evaporated skim milk. Use plain yogurt or low fat sour cream for
variety.
1/4 cup red or green bell pepper, minced
3 cloves finely sliced garlic
16 ounces cooked and drained linguine or angel hair pasta
Minced fresh Italian Parsley for final garnish.
Preparation:
Heat 2 T olive oil over medium heat. Just before adding scallops, add the
Butter Buds or butter.
Remove from heat after scallops become pale but not cooked
through, about 3-4 minutes.
Sauce:
Heat 1 T olive oil over medium heat.
Add onions, bell pepper, garlic and jalapenos. Sauté for
about 6 minutes
Add the wine and reduce by half.
Add the orange juice and let simmer for 2 minutes.
Add the cream or non-fat cream and scallops with all of
their remaining juices, and let the sauce reduce for about 10 minutes.
Add the pasta and combine with the sauce. Remove from heat.
Garnish with minced fresh Italian parsley
This is a refreshing change from traditional Italian Pasta
Recipes. Experiment with this, using shrimp or chicken, even pork. Great
flavors. Great for company.
Try a cold chardonnay with it if you imbibe.
If you are lucky enough to live in a state that allows you
to have wine shipped in, you might look into the
American Cellars Wine Club. They offer a monthly wine selection from
smaller, non-commercial vintners that you probably won’t find at the wine
shop. We’ve been with them for years and love it.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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