|
Featured Cookbook
ORDER/INFO
-
Homemade Pasta Strozzapretti with Cervese Sauce
-
Shrimp-Stuffed Bell Peppers
-
Southern Pecan Chicken Champignon with Pecan Butter
Book Description
Over 370 recipes from 122 Louisiana chefs, restaurants and bed and breakfast inns found in 56 cities and towns all over the state. Included are restaurants owned by world-famous TV chef Emeril Lagasse, nationally known chef and author Paul Prudhomme and Louisiana's only two French master chefs, Michel Marcais and Rene Bajeaux.
... (more)
Fine Dining Louisiana Style: Chefs of the Pelican State
Authors: John M. Bailey
Date: August 2003
ISBN: 1893062589
Publisher: Starr-Toof Companies
Hardcover
ORDER/INFO
|
Homemade Pasta Strozzapreti
-
Place flour on flat surface. Make a hole in the center of the flour and add all of the above ingredients and mix with a fork from the center of the flour, until ingredients are incorporated very well into the flour. If mixture (dough) is hard, add warm water a little a time until dough is kneadable. Once you have reached this point, roll your dough out on a flat surface until you have a very thin well rolled out dough.
-
Cut your thin dough into stripes and roll these stripes between your two hands forming twists around 2 inches long in length. These stripes dough are called strozzapreti in Italian. It’s a very well known type of pasta in Tuscany and throughout Emilia Romagna, Italy.
-
Pasta is cooked when it floats to the surface of boiling water.
The Cervese Sauce
-
Saute jumbo shrimp, oregano, crushed red pepper, chopped garlic (two pinches) and fried eggplant cubes.
-
Add 1/4 cup tomato sauce, cherry tomatoes and basil and stir until shrimp are cooked.
-
Add cooked pasta (strozzapreti). Toss and serve.
Source:
POOLES’ BLUFF CATFISH RESTAURANT<
62249 Pooles' Bluff Road
Bogalusa, LA 70427
Pam Penton, Owner/Manager
Located on the serene Pearl Rivers Pooles’ Bluff Catfish Restaurant has been a family tradition since 1976. Originally owned and operated by and Mary Fenton, the restaurant’s daily operation and management remain in the family today and are carried out by Bill and Mary’s daughter Pam. This restaurant continues to attract customers who are both new to the area those who have for many years made Pooles’ Restaurant their choice for a delicious weekend dinner Pooles’ Bluff is known locally for homemade tartar hushpuppies and great tasting catfish, in addition to its personable staff and beautiful riverfront location.
More From This Book:
-
Homemade Pasta Strozzapretti with Cervese Sauce
-
Shrimp-Stuffed Bell Peppers
-
Southern Pecan Chicken Champignon with Pecan Butter
|
|
