toasted

Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side –  and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice  for me  than regular breadcrumbs 🙂

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Bon Appétit !   Life is Good !
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P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
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Click here for more  Pangrattato  on  ChefsOpinion
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Click here for more  Bucatini  on  ChefsOpinion
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Click here for more  Shrimp  on  ChefsOpinion
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Click here for more  Pasta  on  ChefsOpinion
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Red Wine-Bucatini

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hans’ Pastrami & Sauerkraut On Chiabata

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Here  you see  the  lunch I enjoyed today, which must be one of the most satisfying sandwiches I have ever prepared  (Or maybe I was just very hungry).
In any case, I had these ingredients at home and just put together what I found in the fridge and in the larder.
However, in the future I will go out and buy these ingredients on purpose in order to recreate this lovely beast 🙂

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Bon Appetit !   Life is Good !
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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Preparation :
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toast two halves of a ciabatta roll, cover the inside of one half with mustard

toast two halves of a ciabatta roll, cover the inside of one half with mustard

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cover the other half with grated horseradish

cover the other half with grated horseradish

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top with fine quality, cooked sauerkraut

top with fine quality, cooked sauerkraut

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top with finely sliced pastrami

top with finely sliced pastrami

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drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

drizzle with french cocktail sauce (mayo, ketchup, cognac, horseradish)

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top with the other half of the ciabatta, slice in half

top with the other half of the ciabatta, slice in half

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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Hans' Pastrami & Sauerkraut On Chiabata

Hans’ Pastrami & Sauerkraut On Chiabata

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