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Steal this recipe for whole wheat capellini with shrimp and lentils
 Penne Restaurant & Wine Bar |
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THIS WEEK: Whole Wheat Capellini with Shrimp and Lentils from Penne Restaurant & Wine Bar in Philadelphia
Mmmm ... freshly made pasta. But it's too much trouble to make it at home ... or is it? This detailed recipe "stolen" from Penne Restaurant & Wine Bar's Chef Roberta Adamo will make you wonder why you've never tried making your own pasta before. And not just any pasta ... but capellini, the type of pasta most suitable for light sauces so that none of that scrumptious freshness is masked. As an added bonus, the recipe is for whole wheat pasta so you'll get that extra fiber and texture. Don't have enough time or patience to make your own pasta? Skip right ahead to the Shrimp and Lentil topping and use store-bought pasta. It'll still taste fantastic.
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About the chef: When the chef at her former husband's restaurant left unexpectedly, it was Roberta Adamo who jumped in to begin making pasta with childhood memories of making pasta at her grandmother's side. It was here that the happy accident of Adamo's pasta chef career began. When Adamo was growing up, she couldn’t understand why her grandmother always told her the secret behind her handmade pasta. After all, it was her grandmother’s sister who wanted to learn about making pasta, yet her grandmother would only share the secret with Adamo. “She’d always tell me, ‘Don’t overwork the dough. Once it comes together, it’s ready.’” Many years later, those words still ring in her ears as she combines the ingredients to make a plethora of pasta flavors and shapes.
Adamo's next stop was a position close to home at Catelli's Restaurant in Voorhees. It was at Catelli's that Roberta worked under Chef Louis Imbesi, who gave her the freedom to experiment and create uniquely delicious pastas such as orange and pink (raspberry and orange reduction) striped ravioli filled with duck, and cucumber and dill flavored pasta with salmon.
Then came a stint in downtown Philadelphia's Brasserie Perrier where the purist approach to pasta Adamo a chance to perfect the basic foundations of pasta making, followed by The Ritz Carlton, and finally Penne. After opening Penne as the Pasta Chef, Adamo recently accepted the position of Executive Chef, allowing her to continue spreading the philosophy that food "should sing and not scream any one note louder than the other. Balance is key, whether it's taste, texture, color or temperature. It is an art I adore and I am thrilled every day I have a chance to experience it."
Whole Wheat Capellini with Shrimp and Lentils is served at Penne Restaurant & Wine Bar for $21. The Shrimp and Lentils is for a restaurant serving size of four while the Whole Wheat Capellini is for a serving size of eight.Shrimp and Lentils is for a restaurant serving size of four while the Whole Wheat Capellini is for a serving size of eight.
INGREDIENTS
Whole Wheat Capellini
Shrimp and Lentils
Steal This Recipe® step-by-step Instructions
Whole Wheat Capellini
1. Place both flours in a mixing bowl
2. Make a well in the center
3. Place the three eggs in the center of the well (cracked of course)
4. Use a table fork to whisk the eggs, pulling the sides of the flour well into the center to form first a paste and then a dough
5. Add the water and continue mixing
6. You may knead the excess flour into the dough on a clean work surface (depending on the humidity in the air, the dough may need a little less or a little more water)
7. Cover the dough and let it rest for 30 minutes at room temperature
8. Roll 1/2 the dough through a hand cranked pasta machine on the widest setting
9. Continue to turn and fold the dough until it is as square and even as possible
10. Begin thinning the dough by tightening the settings one at a time
11. Add flour if necessary to the surface of the pasta sheet
12. Roll to the second to the last setting
13. Allow to sit a few minutes on each side until it is dry to the touch yet still supple
14. Cut into approximately 12 inch sheets
15. Cut each sheet with the fettuccini cutter attachment
16. Twist gently to form a portion
17. Place on a lightly floured sheet pan and refrigerate until ready to cook
18. Repeat steps 8 – 17 with the second half of the dough
19. Reserve four portions for this recipe and refrigerate the rest
Note: You will have approximately 8 portions. Pasta may also be frozen at this time. Be sure to cook frozen pasta in plenty of rapidly boiling, salted water. Do not defrost before cooking.
Shrimp and Lentils
1. Have a large pot of salted boiling water on the stove to cook the capellini in while preparing the sauce
2. In a medium-sized skillet heat olive oil on medium heat
3. Add in garlic and red pepper flake
4. As garlic begins to turn gold, add shrimp and sauté lightly on each side
5. Add in white wine and lemon
6. Season with salt and pepper
7. Add in carrots, spinach and chicken stock
8. Cook for a minute until wilted
9. Add in butter and check seasoning
10. Add in cooked lentils and cooked capellini
11. Let simmer for 30 seconds in the sauce
12. Add parsley and plate
13. Remember to make sure everyone is at the table as pasta waits for no one
14. Buon Appetito!
For complete nutritional information please go to www.stealthisrecipe.com
MANAGE YOUR RECIPES
3600 Sansom St.
Philadelphia, Pennsylvania 19107
215-823-6222
www.pennerestaurant.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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