Sunday At the Giacomettis

A recent trip to the Whole Food Market in Memphis, TN, landed me in seafood heaven.  How do they do it? Better I not stop and think about it.  Just enjoyed staring into the case.  Spending at least and hour going though there selection one by one, wondering what goodness I could go home with.  Came across this mixture of seafood from the Pacific Coast.  Didn't even stop to think how long that seafood had already travelled.  Just asked them to pack me up about a pound and a half of the seafood mixture.  Shrimp, Langostino's, calamari, mussels, how bad can that be?  A quick saute in some olive oil and garlic and a splash of tomato paste is all.   This is a quick and easy recipe as the fish cooks in hurry.  In less time that it takes to boil pasta,  it's ready.  My kind of meal!  Buon Appetito. Ingredients for 6 people One pound of good quality Italian Spaghetti (Look for the Made in Italy on the package) 3 cloves...

For 4-6 people Ingredients:  One orange, yellow and red bell Pepper, cored and sliced thin 1 teaspoon of salt for your peppers 2 cloves of garlic/ chopped (about a tablespoon) 4 tablespoons of olive oil (2 for the mussels and 2 for the peppers) Pasta of your choice.  one pound Tagliatelle (homemade) or one pound Spaghetti or Fettucine pasta. Salt for your Pasta water. 2 pounds of cleaned fresh or frozen mussels. one cup of white wine Method: In a large skillet, heat your olive oil on medium heat.  Add  your mussels and toss in the pan.  Place your lid on the pan so steam accumulates in the pan.  After about 5 minutes, remove your lid.  Your mussels should be opened completely.  If you see any closed, discard them.  Add your white wine and contine to cook until the wine has evaporated from the pan (another 5 minutes).  At this point remove your mussels from the pan and set aside.  Remove what's...

BuonGiorno a Tutti! It was a hot day in New York for our Forth of July Festivities. Thank goodness for a refreshing Cannellini Bean Salad, perfect for any Summer picnic. Saluti, Barbara,  Sunday At the Giacometti's . Here is the recipe.  Please share!!! 2 cups of Cannellini Beans, Rinsed overnight and cooked for an hour on the stovetop on Simmer. Drain and let cool. Place into a deep, round bowl and add. 1 diced spanish onion 2 cups cherry tomatoes cut in half One fennel sliced thin 2 small cloves of garlic chopped. One handful of chopped parsley Handful of chopped basil 1/2 cup lemon juice Several extra sliced lemons for garnish 2 teaspoons of salt One teaspoon of pepper. Toss all your ingredients together and keep refrigerated until ready to serve. Place a small bottle of Extra Virgin olive oil beside the bowl for your guests to drizzle on top. You won't be able to resist~ Buon Appetito! Can be made a day ahead too! Please share! Special Note: Omit the lemon juice and ad...