FETTUCCINE WITH PRAWNS AND ASPARAGUS

First couse - vegetarian

7 oz fettuccine
5 prawns (16-20)
4 asparagus, sliced (leave the tops whole)
1/4 cup of white wine
2 tbsp extravirgin olive oil
2 fresh tomatoes, peeled and diced
1 tbsp parsley, chopped
Salt, pepper, garlic, thyme and basil

Put a large pot with water to boil. In the meantime put a skillet on medium heat, add the oil, garlic, thyme and the prawns; sautee for a couple of minutes.
At this moment add the asparagus and the fresh tomatoes, cook 2 more minutes and pour the wine, let the alcohol evaporate and cook slowly for about 7-10 minutes (depending on how you like the asparagus).
Adjust the quantity of salt and pepper.
As soon as the water boils, add salt and pasta in it; stir well to prevent sticking, and cook until "al dente".
Drain the fettuccine and toss them in the skillet with the sauce, mix well to combine all ingredients.
Serve immediately, sprinkled with chopped parsley.
This recipe serves 1.

This week, the recipe has been created and kindly provided by Luciano, chef of Luciano's Restaurant.

TILAPIA WITH RED BELL PEPPERS

Second course - fish

2.2 lb of Tilapia fillets
2 red bell peppers
8 oz black olives
1 garlic clove
5 tbsp extra virgin olive oil
Oregano, salt, pepper or pepper flakes (both optional)

Sauté the fish fillets 3 minutes each side in a skillet with 3 tbsp of oil. Set aside, covered.
Clean the peppers, remove the seeds and slice thinly; put the remaining oil with the garlic in a skillet and, once golden, add the peppers and the oregano, cover and cook for about 10 minutes, stirring often.
Remove the garlic and add the olives, cook for another 7-8 minutes then transfer the vegetables in the skillet with the fish; cover, adjust of salt and pepper and cook on low heat for 3-4 more minutes so that all the flavors combine.
Serve immediately.
You can use any kind of white fish fillets.

COMING SOON

Here's where you can find us:

- Tuesdays at Shopper's Square Farmers' Market
- Fridays at Tamarack Junction Farmers' Market
- Saturdays at Califonia street Farmers' Market
- Sundays at West street Farmers' Market

We'll open soon our store in the Arlington Gardens Mall at 606 Plumb Lane (just past the Stonehouse cafe').

VEAL WITH BEER

Second course

24 oz of veal sliced not too thinly (1/4")
2 onions, thinly sliced
2 tbsp of butter
3/4 cup of beer
salt

Melt the butter in a big skillet and sautee the meat in it until golden on both sides and cover with onions, add salt and beer. Let evaporate and serve immediately.
You can serve this dish with mashed potatoes or boiled potatoes, seasoned with olive oil, vinegar, salt and chopped parsley.
If you don't find veal, you can use pork.

GOLDEN BAKED RIGATONI

First course (suitable for vegetarians)

1 lb rigatoni
1 cup ricotta cheese
2 cans peeled tomatoes (8 oz each)
3 tbsp parmigiano, grated
butter, salt, pepper

Put a pot of water to boil; when it's ready, add salt and pasta; preheat oven to 350.
Chop the tomatoes and, together with their sauce, add them to the ricotta cheese; adjust of salt and pepper.
Drain the rigatoni and put them in a bowl, pour the sauce over them and toss lightly.
Place in a buttered 2-quart casserole and sprinkle with parmigiano; dot with butter and bake, uncovered, about 20 minutes until the cheese is golden.
Serve immediately.

EGGPLANTS AND MUSHROOMS "SFORMATO"

Second course - appetizer - sidedish (vegetarian)

11 oz eggplants
11 oz fresh mushrooms
1 oz dried mushrooms
1 cup of milk
1 tbsp of white flour
10 oz parmigiano, grated
2 eggs, beaten
1 clove of garlic
1/2 cup of fresh parsley, chopped
nutmeg, oreganon, salt, extra virgin olive oil


First of all prepare the bechamel: warm up the milk; in a pot big enough put the flour, a pinch of salt and a pinch of nutmeg, slowly add the milk whisking to prevent knots. Put the pot on medium/low heat and, always stirring (to prevent sticking on bottom of the pot), bring to boil then remove from heat. Set aside..
Preheat the oven at 375
Peel and dice the eggplant, slice the mushrooms and soak the dry ones in warm water for about 20 minutes.
Put a big skillet with olive oil on medium/high heat and add garlic, vegetables, oreganon, parsley and salt. Sautee and cook for about 15 minutes at medium/low heat, covered.
Coarsley blend the vegetables and add them to the bechamel, together with eggs and parmigiano; butter a cake pan (about 10") and dust with bread crumbs and cook for 35-40 minutes.
Reverse on a plate and serve immediately.
Can be used as appetizer or side dish.