Saturday, December 17, 2011
Fusilli Della Russo
Or, Fusilli with Shrimp and Vegetables.
If you are going to have a Christmas Eve Feast of Seven Fishes, you need a pasta dish.
1 pound fusilli pasta
1/2 cup + 1 tablespoon olive oil
1 pound jumbo shrimp
1 cup spinach, chopped
2 large carrots, julienned
2 large zucchini, julienned
1 large yellow squash, julienned
2 tablespoons garlic, minced
1/2 cup Italian parsley, fresh, chopped
Salt and pepper to taste
Bring a 12", deep Dutch oven to a boil. When it is at the boil stage, put in a tablespoon of the oil in, then the fusilli pasta, and cook to to al denta. ( slight resistance to the tooth ) Drain, rinse, and let drain again in a colander. Most Italian Nonnas, Say don't rinse, but mine says, do rinse. Up to you. While the pasta is cooking, bring another 12", regular Dutch oven of water to a boil. Cook the shrimp in the water until they turn a bright orange, about 3 minutes. DO NOT OVER COOK. Remove from the water and drain. Heat the remaining oil in the first oven you used. Add the vegetables and saute over medium heat, 8 to 10 charcoals. The vegetables should remain somewhat firm. Add the garlic and parsley, and saute only long enough for the flavors to blind. Remove from heat. In a large mixing bowl, combine the worm pasta, with the sauteed vegetable mixture. Toss in the shrimp and season with salt and pepper. Serve on a platter.
To boil water in my ovens, I use my Camp Chef stove, but if you must use charcoal, I find it best to use an oil change pan. It concentrates the heat better, and boils a little faster.
To JULIENN, your vegetables, is to make match sticks.