Scampi, Radicchio, e Rucola al Balsamico
Another antipasto from Giampaolo Ghilardotti, the talented young chef of the country hotel Locanda del Lupo in Parma's countryside, this pairs hot and cold ingredients in a delightful salad.
1/2 small head radicchio, washed, and dried
5 cups loosely packed arugula leaves,
stems removed, washed, and dried
5 tablespoons balsamic vinegar
1/3 cup dry white wine
1/4 to 1/3 cup extra virgin olive oil
16 medium shrimp, shelled,
deveined, rinsed, and patted dry
Freshly ground black pepper to taste
Cut the radicchio into thin julienne and place in a bowl. Add the arugula and toss to combine. Arrange the salad on four dinner plates.
In a small bowl, combine the balsamic, wine, and a nice pinch of salt.
Heat the oil in a large skillet over high heat. Add the shrimp and cook until they are lightly colored, 1 to 2 minutes. Add the balsamic mixture and cook, stirring, until the liquid has reduced by approximately half, about 2 minutes.
Arrange the shrimp over the salads and spoon the hot dressing over all. Serve at once, with a bit of freshly ground black pepper.
Biba's Taste of Italy
By Biba Caggiano
Morrow Cookbooks/An Imprint of HarperCollins Publishers
William Morrow, March 2001
Hardcover, $38.00, 416 pages
Recipe reprinted by permission.
This page created May 2001
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