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ASPARAGI ALLA ZINGARA

Asparagi alla Zingara
{Asparagus bundles with prosciutto}

serves  4

CHEFS PRESS

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 cups homemade Marinara Sauce (see page 16)

1 pound fresh asparagus

¼ pound sliced Prosciutto di Parma

8 ounces fresh mozzarella cheese, sliced

Garnish: Freshly grated Parmigiano-Reggiano cheese

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the baguette, and toast for 
about 3 to 4 minutes, until crisp. Set aside. Keep oven on.

Meanwhile, heat marinara sauce. 

Steam asparagus until al dente, about 2 to 3 minutes. 
Divide asparagus into 4 bundles, and wrap each bundle 
in ı or 2 slices of prosciutto. Place bundles on a baking 
sheet or shallow roasting pan. Top with sliced mozzarella. 
Bake until cheese melts, about 3 to 5 minutes.

To serve: Spoon a pool of marinara sauce on a plate. 
Lay ı bundle of asparagus on top. Drizzle with more 
marinara. Serve with toasted baguette slices. 
Garnish with grated cheese and fresh basil. 

SHRIMP IN CREAM SAUCE WITH POLENTA

Gamberi Margherita 
con polenta

{Shrimp in cream sauce with polenta}

serves 4

CHEFS PRESS

(Source: Cicciotti's Kithchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

8 cleaned, peeled, tail-on jumbo shrimp 

Flour for coating

2 tablespoons good-quality olive oil

½ cup finely chopped yellow onion

Optional for richer sauce: ½ teaspoon lobster or shrimp base or bouillon (see resources page 96)

Splash of good brandy

1 cup heavy cream

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Coat shrimp lightly with flour. Set aside. In a large frying pan over medium heat, sauté onion in olive oil until golden brown. If using, add lobster base, then sauté shrimp 
for about 2 minutes per side, until they turn red. Add splash of brandy and flame it. Once alcohol has burned off and flame has subsided, stir in heavy cream. Cook for 
2 more minutes. Do not overcook. Season with salt and freshly ground pepper to taste.

To make polenta: Follow cooking directions on package of instant polenta, plus add 
ı cup whole milk to cooking water as you whisk in polenta. Once polenta begins to 
thicken, stir in 4 tablespoons Gorgonzola, 3 tablespoons butter, ½ cup heavy cream 
and ¼ cup whole milk. Let cool.  

To serve: Pack polenta in buttered espresso cup or other mold. Turn cup upside down 
on plate to release polenta. Serve 2 shrimp per person with sauce. Top with fresh basil.

CHEF CICCIOTTI'S BRUSCHETTA ASSORTITA

Bruschetta Assortita 

serves  4

CHEFS PRESS 

(Source: Cicciotti's Kitchen Cookbook by Chef Gaetano Cicciotti, photo by Mike Pawlenty)

1 sourdough baguette

2 tablespoons crumbled Gorgonzola cheese

4 tablespoons heavy cream

¼ pound sliced smoked salmon (Scottish quality)

½ cup finely chopped black or Kalamata olives

1 cup finely chopped Roma tomatoes 

3 peeled and minced garlic cloves 

1 finely chopped shallot

1 to 2 tablespoons good-quality extra virgin olive oil

Salt and freshly ground pepper to taste

Garnish: Fresh basil

Preheat oven to 400 degrees. Slice the sourdough baguette, and toast for about 
3 to 4 minutes, until crisp. Set aside.

Salmon Bruschetta: In a sauce pan over medium heat, stir together the Gorgonzola cheese and heavy cream until the cheese is melted. Spread mixture on baguette slices. 
Top with salmon. 

Kalamata Bruschetta: Chop olives in a food processor. Spread on baguette slices. 

Fresh Tomato Bruschetta: Chop tomatoes, garlic and shallot. Stir in olive oil. 
Season with salt and freshly ground pepper.

Garnish with basil. (See page 30 for how to make a tomato rosette.)

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SUMMER RECIPES CONTINUE!!!

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