Shrimp with Orange and Marsala Wine

Saute shrimp with Marsala Wine

2 tablespoons extra virgin olive oil

1 pound large shrimp, peeled with tails on
Salt and ground black pepper
Pinch red pepper flakes
Zest and juice 1 orange
1/3 cup Marsala wine

Directions:Add the oil to a large skillet over medium-high heat and sauté the shrimp until they turn pink.  Season with salt, pepper, and red pepper flakes. Add the Marsala wine, orange zest and juice, and reduced by half, about 1-2 minutes.  Serve with rice, potatoes or polenta.

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The sweetest of the Marsalawine with the orange zest, gives a special flavor to this shrimp dish. You can serve this dish as an entrée or appetizer. Be sure the shrimp is dry before you sauté. Sautéed wet shrimp dilutes the sauce and does not allow the shrimp to caramelized properly for best taste.

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Limoncello Chicken

Limoncello with Chicken

4 chicken breast, cut into 2 inch pieces                             

Kosher salt and freshly ground pepper                                          
Pinch red pepper flakes                                                       
Zest and juice of 1 lemon                                                    
2 teaspoons fresh thyme                                                     
2 teaspoons fresh rosemary, minced
4 garlic cloves, minced
2-3 tablespoons olive oil
2 tablespoons unsalted butter
1/2 cup Limoncello


Directiions:

Marinating the chicken: Place the chicken pieces in a non-metallic pan and add the salt, pepper, red pepper flakes, zest, lemon juice, thyme, rosemary and garlic. Marinade in the refrigerator about 2 hours.

Cooking the chicken: Add the oil and butter in a large skillet over medium-high heat and cook the chicken until golden and fully cooked on all sides.  Add any remaining marinade and the Limoncello to the skillet, and reduce the liquid about 1-2 minutes.  

Limoncello

Cooking tip: Be sure the chicken is free of any water or moisture before you add to the marinade. If it is not completely dry, it will be a watered down version of this recipe.

Lemon from Campania

Limoncello originated in the Campaniaregion of Italy. It is made from the skin of lemons grown in that region. Its preparation is simple, yet meticulous. It takes about 3 months for the Limoncello to be ready to become a drinkable liquor. The liquor can be enjoyed as an aperitif or digestive, before and after meals.

 For the recipe, the Limoncello enhances the flavor of the chicken. It's a nice change from using white wine.  Limoncello can be used in many recipes with chicken, shrimp and even desserts.

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ITALIAN CHEESE PAIRINGS

POPULAR CHEESES	HARDNESS	CHARACTERISTICS	ACCOMPANIMENTS
Mascarpone	Soft	Zesty and buttery.  Very creamy. Melts well in sauces. A cow’s milk cheese that must be eaten very fresh. A delicious creamy dessert cheese.	Fresh fruit, biscotti
Asiago	Semi- Soft	Ivory in color.  Rich taste of walnuts and pleasantly salted.	Pear, grapes, apples
Gorgonzola	Semi- Soft	Ivory color with dark blue-green veins.  Full bodied and flavorful. It has a strong flavor from it's compact, creamy texture and is white or straw colored with blue-green flecks and veins	Pear, dried grapes, nuts, with salad or in dips
Mozzarella	Semi- Soft	White milky cheese. Sweet and delicate to the taste. The factory produced mozzarella is semi-soft, elastic texture and is drier and not as delicately flavored as its fresher one. Fresh mozzarella, which is usually packaged in whey or water, is often labeled "Italian style." It's generally made from whole milk and has a much softer texture and a sweet, delicate flavor. Mozzarella di Buffala is the most prized of the fresh mozzarella. Most buffalo mozzarella available in the United States is made from a combination of water buffalo milk and cow's milk.	Extra virgin olive oil, mushrooms, fresh or dried tomatoes
Fontina	Medium	Medium hard, although its flesh is soft and melts easily. Straw colored with a mild delicate flavor. The straw-colored interior with its small round holes has a delicate nuttiness with a hint of mild honey. When melted the flavor is earthy with a taste of mushrooms.	melons, apricots, cherries, apples, pears
Provolone	Medium	As the cheese ripens, the color becomes a richer yellow and the flavor more pronounced. It is an excellent cooking cheese; Aged provolone can be used for grating. This southern Italian cow's milk-cheese has a firm texture and a mild, smoky flavor. It has a golden-brown rind and comes in various forms, though the pear shape is most recognizable	Figs
Parmesan Reggiano	Hard	Very hard and granular.  Strong and spicy with the rich flavor of walnuts. The king of Italian cheese is used primarily for grating. It’s a great topping for soups, pasta dishes, and salads. Serve it in small pieces as an appetizer with a few drops of balsamic.	Pears, red grapes, figs, balsamic
Pecorino Romano	Hard	White, granular with a hard outer layer.  Rich like Parmesan. Has pungent and spicy taste. It ranges in color from white to pale yellow. Good for grating and is used mainly in cooking.	Apples, pears

Cheese Tips:

When a chunk of Parmigiano is reduced to little more than the rind, cooks in Italy don't throw it away. They drop it into hot soups or sauce pots, where it releases its delicious, nutty flavor. Only then, the rind is discarded. You can save Parmigiano rinds in freezer-safe plastic bags in the freezer for up to 2 months. Then drop them into soups or sauces to add a deep and lingering Parmigiano flavoring.

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