PASTA SALAD PUTENESCA

This pasta salad has all the flavors of puttanesca sauce.

Print Recipe
Pasta Salad Putenesca
This salad has the salty bite of feta cheese and kalamata olives with the briny flavor of capers and lemon resulting in a delicious puttanesca - ish taste.
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Ingredients
For the dressing
Course Side Dish
Cuisine Italian
Prep Time 30 minutes
Cook Time 12 minutes
Servings
Ingredients
For the dressing
Instructions
  1. Cook the pasta according to the package directions and drain. While pasta is cooking, combine all the dressing ingredients in a food processor and process until smooth. When pasta is done and drained and still warm, add dressing and tomatoes, olives, cheese and parsley. Season to taste with salt and pepper.
Recipe Notes

Recipe Notes Add cooked and cooled shrimp for a more substantial salad. © Galley Chef All Rights Reserved

SHRIMP PERNOD WITH SPINACH CAKES

Pernod is an anise-flavoured, or black licorice flavoured liqueur.  This beverage becomes cloudy when diluting over ice because it is  aniseed-based. It contains oils called  terpeness, which are soluble in an aqueous solution that contains 30% ethanol or more by volume. When the solution is diluted to below 30% ethanol, the terpenes become insoluble causing the beverage to become cloudy.

Print Recipe
Shrimp Pernod with Spinach Cakes
A restaurant-quality dish with a creamy sauce and a hint of licorice flavor.
Course Main Dish
Prep Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 45 minutes
Servings
people
Ingredients
Instructions
For the Shrimp Pernod
  1. Combine ½ teaspoon salt, cayenne and garlic powder and rub the shrimp with it. Heat olive oil in a skillet over medium heat. Saute the shrimp for 3 minutes. Add the onions, celery and garlic and sauté for 2 or 3 more minutes. Add the pernod and cook for 1 minute. Add the parsley and cream and bring to a boil. Season to taste.
For the Spinach Cake
  1. Heat the butter in a skillet over medium-high heat. Add ¼ cup of flour. Stir constantly for 5 to 6 minutes to make a blond roux the color of sandpaper. Add the onions and cook, stirring for about 2 minutes until slightly wilted. Add the milk and stir until the mixture thickens. Add the spinach, salt, cayenne, pepper, nutmeg and garlic and cook stirring for about 4 minutes. Remove from heat. Add bread crumbs, parmigiano reggiano, and Pernod and mix well. Let cool for about 30 minutes.
  2. Divide the mixture into 4 equal portions and shape into patties. Heat the oil in a non-stick skillet over medium high heat. Combine the remaining ¼ cup flour and the rub. Dredge the patties, coating evenly in the flour. Fry the cakes for about 2 minutes on each side until golden. Transfer to a warm platter. Spoon shrimp and sauce over the cakes and serve.
Recipe Notes

Shape the spinach cakes a day in advance, dredge in flour and refrigerate until ready to fry. © Galley Chef All Rights Reserved