In Italy (and not only!) usually fish is cooked with white wine. It is always true? Not really! In many Italian regions such as Tuscany and Campania, octopus is braised in red wine. We call it “drunk” octopus. The result is a tasty main dish with a sauce to be enjoyed with a slice of toasted bread. Today we will prepare it in a particular version, with Concord grapes and potatoes, a new way to enjoy a very old recipe.
Next we have a common passion that ties Italy with the United States: shrimp! Big or small, we love them too, and like to cook and eat them in every way. My mind goes back in time and I become nostalgic…along the Tuscan seashore, grilled shrimp and a glass of Pinot Grigio…too bad both summer and Italy, for now, are far away…sigh! Today we’re preparing a linguine recipe with shrimps and a little secret ingredient that will make it creamy and tasty, but at the same time light. Cream, milk and flour banished, we will prepare a simple and revisited bisque with shrimp shells. Yes, I know, many of you just throw them out, but I assure you that from these “scraps” you will be able to extract a unique flavor that will make your dish simply delicious!