Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
2 pounds fresh shelled shrimp, cleaned
4 ounces unsalted butter
1/2 cup olive oil
1/2 lemon, juiced
1/4 cup finely chopped shallots
3 cloves garlic, minced
2 teaspoons salt
4 tablespoons finely chopped parsley
Rinse the shrimp and let dry on paper towels. Preheat the broiler. Place the shrimp in one layer in a large heat proof baking dish.
In a small saucepan, heat the butter until it melts. Stir in the olive oil, lemon juice, shallots, garlic, and salt. Pour mixture over shrimp and broil for 5 minutes. Turn shrimp over and repeat; shrimp should turn pink when cooked. Do not overcook. To serve, sprinkle on parsley.
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
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This page modified January 2007
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