I'm doing a small informal dinner party tonite for 4. I'm recreating from memory a recipe for Taglierini del Golfo
that I once enjoyed at "Caffe Luna" (Italian restaurant here in North Carolina) so wish me luck
Taglierini del Golfo
...shrimp, peas, and roasted red peppers all in a pink cream sauce over pasta. I'll pick a fresh feathery sprig of dill from my garden for a garnish on the side (or maybe poke it up in the center for height?).
Fresh Stuffed Cremini Mushrooms
...sauteed and stuffed with store-bought roasted red pepper hummus and topped with fresh chives from my garden.
Fresh Organic Steamed Brocolli
...just pure unadulterated-not even salt...okay, maybe some olive oil sprayed over it
White Sauvignon Blanc
(of course there's one who will probably insist on a margarita
Peach Cobbler/Vanilla IceCream
(no, uncleBob, you can't come
I'm struggling with how Caffe Luna made their pink cream sauce for the shrimp dish. I'm tempted to make it easy and buy a Lobster Bisque that my market has on sale today, and then add a teensy bit of cream, paprika, and white wine that I already have on hand. But it would be my luck that someone would ask how I made the sauce...gulp. But maybe what they did was use roasted red peppers and cream...it was a light pink color.