Carolyne Roehm

Fall 2008, >> Flavors from Tuscany

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Pasta with Seafood and Vegtables
1lb Corn Pasta           1/3 cup Olive Oil
8 Cloves of Garlic       1 Large Onion, diced
2 doz. Clams
A few threads of Saffron
1 Large Lemon, Juice & Zest
2lbs Shrimp, cleaned & deveined
2 cups fresh or 1lb frozen Fava Beans
1/2 cup Fresh Oregano Leaves
1/4 tsp. Hot Pepper Flakes
2 cups Chopped Tomatoes

Cook pasta until al dente & save the water.
Saute garlic & onion in olive oil until translucent, add lemon juice & 3 cups of pasta water. Salt & pepper to taste and reduce to 1/2.
Add clams & cook until they open (3-4 mins), remove clams from sauce & keep warm.
Add tomatoes, fava beans, saffron, oregano leaves, hot pepper flakes & more pasta water if necessary, bring to boil for 1 minute.
Lower heat and add shrimp, cook until shrimp are done.
Add clams, pour over pasta, garnish with lemon zest and serve. Serves 6

Deviled Quail Eggs with Capers
6 Quail Eggs                1/8 tsp. Dry Mustard
1 tsp. Mayonnaise      1/8 tsp. Grated Shallots
A few drops of Lemon Juice
A dash of Cayenne Pepper
12 Capers
Truffle Oil (optional)

Place eggs in cold water and bring to boil. Simmer for 1 minute, turn off heat and let sit for 3-4 minutes. Cool and peel.
Cut eggs in half and remove yolks. Mash yolks with a fork until smooth. Add mayonnaise, mustard, lemon juice , grated shallots and cayenne pepper and mix well. Put yolk mixture back into egg white cases. Drizzle with truffle oil and garnish with a caper, then serve.

To hear more about my trip to Italy, please read my column, Conversations with Carolyne Roehm in the July-August issue of Veranda magazine. Their website is veranda.com