'Queen Of Italian Cuisine' Christmas Meal

By: Brian Dakss

Practically everyone knows Lidia Bastianich somehow: through her PBS cooking series, "Lidia's Family Table," through her cookbooks, or through one of her successful restaurants in New York, Kansas City or Pittsburgh.

She's been a force in Italian cooking for years, and is still going strong: She made the January cover of Gourmet magazine, and a new TV series and companion book launch in April.

Her latest cookbook carries the same title as her TV series.

Bastianich says she she still finds her biggest rewards come in cooking for her own family.

On Saturday, she prepared a simple Italian meal that's perfect for serving to large groups of friends and family around the holidays. We gave her a special budget of $80, twice our usual outlay for Chefs on a Shoestring.

The menu includes Pasta with Shrimp and Scallions; Skillet Grattinata of Vegetables and Pork; and Apple Crisp Parfaits.

FOOD FACTS

Peperoncini: These chilies have a bright red, wrinkled skin and a slightly sweet flavor that can range from medium to medium-hot. They are most often sold pickled and used as part of an antipasto.

Grattinata: A dish topped with cheese or breadcrumbs that is cooked in the oven or under the broiler until brown and crispy.

RECIPES

PASTA IN A SAUCE OF SMALL SHRIMP AND SCALLIONS
(a 5-minute sauce)

Small shrimp make a lovely addition to skillet sauces, because they cook so quickly, barely two minutes in the skillet. The trick is to make sure that you don't overcook the shrimp. If you can, start your pasta before the sauce so they finish at the same time. But if your pasta isn't ready when the shrimp and sauce are, take the skillet off the heat.

This recipe serves 4 to 6 people. In order to serve 8, Bastianich suggests making an additional 1/2 recipe (1.5 lbs pasta, etc).

Ingredients:
1 pound of pasta
1/2 cup extra-virgin olive oil
1/2 cup sliced garlic
1/4 cup Tuscan-style peperoncini in vinegar, drained, seeded and thinly sliced (about 12 whole pickled peppers)
1/2 teaspoon salt
1/2 cup scallions cut into thin rounds
1 pound (about 2 dozen) small shrimp, washed, peeled and de-veined
4 tablespoons soft butter
Hot water from the pasta cooking pot
1/3 cup chopped fresh Italian parsley

Method:
Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before; if you are using fresh, start the sauce and then put on the pasta to cook at the same time. Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of peperoncino in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they're sizzling. Stir in the butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta. When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop the remaining 2 tablespoons butter on top.

For more recipes, go to Page 2.