Poco Piatti recipes from Your Morning Saturday, October 17th - News, Weather, Sports, Toledo, OH

Poco Piatti recipes from Your Morning Saturday, October 17th

Poco Piatti recipes from October 17, 2009

Shrimp Saganaki


  • 5 Shrimp per serving
  • Feta cheese
  • Ouzo
  • Chopped mint

For the base:

  • ½ Cup Olive oil
  • 2 Onions, chopped
  • ¾ Cup Parsley, chopped
  • ¼ Cup Basil, chopped
  • 1 Tbsp Dry oregano
  • 3 Tbsp Garlic, chopped
  • Pinch of Powdered mustard
  • 1 Cup Fresh Tomatoes, chopped
  • 1 Cup White wine
  • Salt and Pepper


  • Saute the onions in oil for 2 minutes. Add garlic and cook for another minute. Add the rest of the ingredients except for the Feta cheese. Cook slowly for 15 minutes.
  • To serve: Saute 5 shrimp in butter and oil. Add a heaping spoon of the base sauce, or about ½ cup. Add some wine if it's too thick. Heat through.
  • Top with crumbled Feta cheese and bake in a hot oven for a few minutes.
  • Garnish with chopped parsley or mint.
  • Just before serving, add 1 ounce of Ouzo mixture, flame and serve.

Gamberoni allo Asti Spumante (Shrimp in Champagne Sauce)


  • 20 Large shrimp, peeled and deveined
  • Flour
  • 3 Tbsp Butter
  • 2 Tbsp Olive oil
  • 1 Tbsp Garlic, chopped
  • ½ tsp Salt
  • Pinch of Hot pepper flakes
  • 1 Cup Asti Spumante
  • 2 Tbsp Parsley, chopped


  • Heat the butter and oil in a sauté pan. Dredge the shrimp in flour and sauté 1 minute. Add the garlic and sauté another minute. Turn and season with salt and red pepper.
  • Add the Asti and bring to a boil. Reduce scraping the bottom of the pan to deglaze.
  • Remove the shrimp and continue to reduce the sauce to a thick consistency. Pour over the shrimp.
  • Garnish with parsley and serve as a first course.
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