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Lobster and Shrimp Spaghetti in a Curry Sauce

January 31, 2022 By
Lobster and Shrimp Spaghetti in a Curry Sauce
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Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Lobster and Shrimp Spaghetti in a Curry Sauce
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Recipe by Silvia Baldini— A couple of days after I got married in Tulum, Mexico, my new husband and I ate a late lunch on the beach with our families. We sat right by the ocean at a tiny restaurant called Hemingway. The owner, a lovely woman of Roman descent, fed us gorgeous creamy pasta, infused with curry and topped with fresh lobster and shrimp. It was a completely new dish to us and we became forever devoted to it. Once back in my own kitchen I recreated the recipe. This pasta is not only dear to me for sentimental reasons, but it’s also a truly magnificent and no-fail recipe, loved by everyone that tries it. The shrimp and lobster meat make the dish luxurious, but feel free to omit the seafood completely and enjoy the bright and spicy curry noodles as a weeknight quick-wander pantry meal.
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
15 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • ½ medium yellow onion, very finely chopped
  • 2 tablespoons curry powder 
  • ½ teaspoon fine sea salt
  • 1 teaspoon fresh ground black pepper
  • ½ medium lemon, juiced
  • ½ cup heavy cream
  • 1 lb spaghetti
  • 16 large shrimp, peeled and deveined
  • 8 oz fresh lobster meat chopped in large chunks 
  • 1 cup fresh parsley leaves, finely chopped
  • Coarse sea salt for pasta water
Servings: people
Instructions
  1. Fill a large pot of water and put over high heat to bring to a boil.  Meanwhile, warm the olive oil and butter in a large frying pan over medium heat. When the butter is melted and begins to sizzle, stir in the onion. Cook, stirring often, for about 7 minutes or until the onion is softened but not browned. Stir in the curry powder, salt, and a generous grinding of pepper. Add the lemon juice, raise the heat to medium-high. Let the sauce simmer for about 3 minutes, until slightly thickened. Reduce the heat to medium and stir in the cream. Bring the sauce back to a gentle simmer. Set aside.
  2. Generously salt the boiling water. Cook the spaghetti in the salted water, stirring occasionally, until very al dente, even slightly underdone. Once the pasta is in the water, proceed with finishing the sauce.
  3. Add the shrimp to the sauce, cover, and cook for 2 to 3 minutes, until pink but still translucent. Add the lobster meat and cook for an extra couple of minutes. Do not overcook.
  4. Reserve 1 cup of pasta cooking water, then drain the pasta,  and transfer it to the frying pan with the sauce. Toss to combine thoroughly, and add a splash of pasta water, if necessary, to loosen the sauce. Cook for a minute or so to allow the pasta to absorb the sauce. Transfer to a serving bowl or individual bowls and serve, portioning out the seafood along with the sauce. Sprinkle generously with parsley.
Recipe Notes
  • Frozen and defrosted lobster meat can be used 
  • Omit the lobster and shrimps for a vegan option
  • I use Madras curry powder, but any curry powder you have in you pantry will work well
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Basic Pizza Dough

August 3, 2020 By
Basic Pizza Dough
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The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Basic Pizza Dough
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The secret to a good homemade crispy crust is 00 flour. It is more than a secret. 00 flour, is the first commandment for making Italian pizza. During the rest, the dough's gluten is strengthened enough for the crust to support the toppings and to yield a great crispy bite but still have a tender crumb.
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Servings Prep Time
4/6 people 5 minutes
Cook Time Passive Time
25 minutes 1 hour
Ingredients
  • 4 cups 00 flour
  • 2 cup water room temperature
  • 4 tablespoons extra virgin olive oil
  • 1 package active dry yeast fresh yeast can be used
  • 1 teaspoon sugar
  • 2 teaspoons salt
Servings: people
Instructions
  1. Mix the sugar and the yeast in a small container then add one teaspoon of the water.
  2. Put all the ingredient in a Kitchen-Aid bowl. Use a dough hook and work the dough for 5 to 7 minutes on high, until smooth.
  3. Take the dough out of the metal bowl, form a ball and place on a wooden board. Cover with a glass bowl and proof for one hour. I like to proof in a warm space, usually in my turned off oven.
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Easy Peasy Spring Peas, Snow Peas and Prosciutto Salad

May 1, 2017 By

This bright, green and crunchy salad is a take on the classic italian side dish of Peas and Prosciutto.  I like this nutritious salad, it makes a very yummy power lunch or a delicious side dish and since I care about what I eat but I don’t want to lose sleep over it –the past 100 days have been enough of a snooze disruptor — I’m happy when a recipe this balanced takes less than 15 minutes to throw together. #RESIST

Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Spring Peas, Snow Peas and Prosciutto Salad
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Servings
4 people
Cook Time
15 minutes total
Servings
4 people
Cook Time
15 minutes total
Ingredients
  • sea salt for boiling water
  • 1 1/2 cups cups shelled fresh green peas (from about 1¼ pounds pods), or frozen peas, thawed
  • 12 ounces snow peas, trimmed and washed
  • 8 slices prosciutto, sliced medium-thick
  • 1/2 cups shaved parmigiano
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons virgin olive oil
  • sea salt and black pepper
  • 3 tablespoons chopped fresh mint
Servings: people
Instructions
  1. Cook green peas and snow peas in a large pot of boiling salted water until crisp-tender, about 5-7 minutes per batch. Immediately transfer to a bowl of ice water then drain and dry on paper towels.
  2. Whisk lemon juice and mustard in a large bowl. Gradually add oil, whisking constantly until emulsified; season vinaigrette with salt and pepper.
  3. Add green peas, snow peas, and mint to a bowl with vinaigrette and toss until well coated with dressing;
  4. Arrange salad on a platter and top with prosciutto. Add the shaved parmigiano.
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Grilled Eggplant, Red Peppers and Pine Nuts Crostone

February 3, 2017 By

Every mother is a working mother. (Take note, Flotus.) This simple veggie concoction turns into lunch in just 15 minutes. That means less time in the kitchen and more time to call our senators and to spread love and kindness to our beautiful families. Eggplant is a major brain food and the pine nuts, besides boosting energy, help suppress appetite by keeping us sated longer. Together these healthy ingredients keep us in tip-top shape. Should a certain Twatzi decide to grade us on a scale from 1 to 10, we’ll score an 11.

Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Grilled Eggplant, Red Peppers and Pine Nuts Crostone
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Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Servings Prep Time
6 bread slices 15 minutes
Cook Time
10 minutes
Ingredients
  • 2 medium eggplants sliced
  • 1 tbsp olive oil
  • 1 small white onion chopped
  • 1 small clove garlic, minced
  • 1 medium celery stalk, chopped
  • 1 medium red bell pepper, grilled and diced (a jar of marinated red bell peppers will work fine)
  • 1/4 cup black olives, pitted and chopped
  • 1 tbsp drained and rinsed capers
  • 3 tbsp toasted pine nuts
  • 1/4 cup shredded fresh basil plus more for garnish
  • 6 thick bread slices
  • 2 tbsp olive oil
  • salt and pepper
Servings: bread slices
Instructions
  1. Quickly grill the eggplant slices on a hot griddle or grill pan until you see dark grill marks, about 3 minutes per side. Then chop the slices into a nice bite-size dice.
  2. Heat the olive oil in a medium pan over medium heat. Cook the onion, garlic and celery until softened, about 5 minutes. Transfer to a medium bowl.
  3. Add the eggplant, the red bell pepper, olives, capers, pine nuts and basil to the onion mixture and mix well.
  4. Grill the bread slices on both sides and then brush the surface of one side with the olive oil. Top the grilled bread with the eggplant mixture, season with salt and pepper and add more fresh basil.
Recipe Notes

Quadruple this recipe and keep it in airtight container in the fridge or freezer. It's a low-calorie, full-of-might meal when you combine it with pasta or rice.

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Cheesy Soft Polenta

January 31, 2017 By

What do you cook on a snowy day? Polenta. Why? Because you not only want but need the energy and warmth offered by a bowl of soft, creamy, cheesy cornmeal cooked until gooey. Add a glass—wait, make it a bottle—of wine to help with the screaming kids.

I like to serve polenta with a scoop of ragù sauce, slow-cooked ribs, veal stew, or, if you dare, rabbit. But frankly, a simple bowl of polenta mixed with milk and whatever melty cheese you happen to have in your fridge is heaven to me.

Soft, Cheesy Polenta
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Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Soft, Cheesy Polenta
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Servings
6 to 8 people
Cook Time
25 to 35 minutes
Servings
6 to 8 people
Cook Time
25 to 35 minutes
Ingredients
  • 2 1/2 cups water
  • 2 1/2 cups milk
  • salt and pepper
  • 1 1/4 cups polenta
  • 1/2 cup grated parmesan
  • 2 tbsp unsalted butter
Servings: people
Instructions
  1. Bring the water and the milk to a boil in a large saucepan. Add a generous pinch of salt.
  2. Gradually add the polenta in a steady stream, stirring constantly with a wooden spoon. (I find a whisk doesn't work well.) Reduce the heat and gently simmer, stirring from time to time, for about 25 minutes. If the polenta thickens too quickly, add a little more water or milk.
  3. Remove from the heat, add the Parmesan and butter and stir to combine. Season with salt and pepper.
Recipe Notes

For an even creamier polenta, use half milk and half double cream instead of water. Or substitute Add blue cheese for the Parmesan and add some toasted walnuts for a side dish that's sure to make everyone happy.

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Homemade Nut Butters

January 19, 2017 By

Making your own nut butter is easy, quick and so GOOD! Try making it with all kind of nuts, roasting them or leaving them raw. My favorite is hazelnut butter, maybe because it could become your base for Nutella! Energy packed on a spoon.

Nut Butters
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Nut Butters
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Servings Prep Time
1 cup 15 minutes
Servings Prep Time
1 cup 15 minutes
Ingredients
  • 1 cup nuts (peanuts, cashews, hazelnuts, almonds, pistachios, etc.)
  • 2-4 tbsp sunflower oil use vegetable oil but not olive oil, the taste would be too overpowering
  • 1-2 tbsp runny honey
  • 1/2 tsp sea salt flakes
Servings: cup
Instructions
  1. Put the nuts in a food processor and pulse until quite fine. Add a tbsp or two of the oil and process until you get a creamy paste. Add a little oil if you need.
  2. Add the honey and salt and pulse. Add a few more nuts at the end of processing if you want a crunchy nut butter. Store it in the fridge in an airtight container for up to 2 weeks.
Recipe Notes

You can experiment by combining different nuts and adding sunflower seeds, pumpkin seeds or sesame seeds.

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Edamame, Fava Beans and Pancetta on Toast

January 18, 2017 By

Energy-packed edamame beans, bittersweet fava beans, salty pancetta, all coated in delicious and healthy olive oil and finished with a squeeze of bright lemon juice. I like to pile this satisfying and pleasingly chewy mixture on thick slices of toasted sourdough. Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

Prep your beans and pancetta ahead of time and store them in the fridge for up to a week, keeping them ready and waiting for whenever you need a quick lunch, side, snack or last-minute and light supper.

Edamame, Fava Beans and Pancetta on Toast
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Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Edamame, Fava Beans and Pancetta on Toast
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Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
  • 4 cups Fava beans shelled frozen or fresh
  • 1/2 cup diced pancetta or good bacon
  • 2 tbsp olive oil plus more for drizzling
  • 1 medium lemon, juiced
  • 4 thick slices sourdough bread
  • sea salt and black pepper
  • olive oil to finish
  • 1 tsp chopped fresh mint
Servings: people
Instructions
  1. Prep the beans. Shell the fava beans and edamame. Keep them separate.
  2. Bring a medium pot of salted water to a boil and add the fava beans. Simmer for 2 minutes and then scoop them out. Squeeze each fava bean out of its outer bitter skin, toss in a colander to drain and set aside. Keep the water boiling. Then add the edamame to the boiling water. Simmer for 2 to 3 minutes. Drain and set aside.
  3. Fry the pancetta or the bacon in a skillet until crisp and brown. Remove from the heat.
  4. When ready to serve, in a large bowl combine the fava beans and edamame, the pancetta, the olive oil and the lemon. Mix delicately.
  5. Toast the bread. Spoon the beans and pancetta mix on the toasted bread, drizzle with extra olive oil and sprinkle with sea salt and black pepper. Finish with a little sprinkle of chopped mint.
Recipe Notes

Grated Pecorino or aged ricotta would make a nice salty and savory addition to the toast.

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Veggie Board and Anchovy Dressing

January 17, 2017 By

This salty and addictive anchovy-based dressing-similar to my beloved Italian classic Bagna Cauda is very easy to whip up. Serve it with a rainbow of good for you veggies or with steamed broccoli. Keep it in a jar in the fridge for weeks, ready for when you need some extra flavor. I swear, kids love it.

Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Veggie Board and Anchovy Dressing
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 6/8 fillets drained canned anchovies
  • 1/2 cups olive oil
  • 1 small cloves garlic peeled
  • 1/2 tsp thyme leaves chopped
  • 1/2 tsp chili flakes
  • 1 tsp Dijon mustard
  • 2 tsp cider or red wine vinegar
  • butter unsalted
Servings: people
Instructions
  1. Put all the ingredients in a glass jar and whiz together with a hand held blender until cream and smooth. I like to leave the dressing aside before using for at least half hour to allow all the flavors to mingle and develop.
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Marinated Goat Cheese

December 21, 2016 By

A jar of my marinated goat cheese makes an easy, tasty and lovely gift for the holidays. It’s spectacular simply slathered on crusty bread, crumbled on salads, even grilled and sandwiched in a baguette. It doesn’t require any cooking but it sure shows a lot of love. Give it as a hostess gift and share some yumminess.

goat-cheese-amrinated-silvia-baldini

Marinated Goat Cheese
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Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Marinated Goat Cheese
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Use fresh, young goat cheese and fruity olive oil.
Servings Prep Time
4 large jars 20 minutes
Servings Prep Time
4 large jars 20 minutes
Ingredients
  • 16 small crottins (or rounds) fresh goat cheese
  • 4 bay leaves
  • 2 tbsp fresh rosemary thyme, oregano are really good substitutions
  • 4 small chili peppers
  • 1 large lemon
  • 2 tbsp fennel seeds
  • 4 cloves garlic peeled
  • 2 cups olive oil enough to cover the cheese in the jar
Servings: large jars
Instructions
  1. Divide the cheese among 4 sterilized jars. Add the bay leaves and the rosemary sprigs to the jars.
  2. Cut the chilis in half. Cut 8 strips of zest from the lemon. Arrange the lemon strips and the chili next to the cheeses in the jars. Add the fennel seeds and the garlic cloves to the jars.
  3. Pour in enough olive oil so the cheeses are completely covered. Seal the jars and place them in the refrigerator. Bring to room temperature before serving.
Recipe Notes

Store in the fridge for up to two weeks. Eat with some crusty bread or crumble on salads or grill on slices of baguette for a quick and easy crostino.

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Celeriac and Apple Soup with Pancetta & Cabbage

December 9, 2015 By

celeriacsoup-silvia-baldini

photo by silvia baldini


Celeriac and Apple Soup with Pancetta & Cabbage
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This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Celeriac and Apple Soup with Pancetta & Cabbage
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This heartwarming celeriac and apple soup is featured in the Westport Farmers Market blog. http://westportfarmersmarket.com/blog/
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 25 minutes
Cook Time
20 minutes
Ingredients
Soup
  • 2 tbsp Butter 30g
  • 1 tbsp olive oil
  • 1 large chopped yellow onions
  • 2 cloves garlic
  • 1 chopped carrot
  • 2 apples, chopped no skin
  • 1 medium celeriac, chopped
  • 1 medium potato, chopped peeled
  • 4 cups hot stock water can be used
Garnish
  • 3/4 cup cubed pancetta
  • 1/2 cup shredded cabbage Savoy or what ever is in season
Servings: people
Instructions
  1. Melt the butter with the oil in a pan over low heat. Add the onions, garlic and carrot. Cook gently until softened but not colored, about 10 minutes. Add the apples the celeriac and potato then the stock. Turn the heat to medium and bring to the boil. Season.
  2. Simmer for 20 minutes. Cool for a while.
  3. Put the soup in a food processor or use a hand held immersion blender and pulse until silky smooth.
  4. Return the soup to a rinsed pan over medium heat, thin if necessary with water or stock. Reheat until simmering. Add the pancetta and cabbage and simmer until the cabbage is bright green about 15 minutes. Add salt and pepper to taste.
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Roasted Tomato Sauce

September 15, 2015 By

roasted-tomatoeas-silvia-baldini

Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Roasted Tomato Sauce
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Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Servings Prep Time
8/12 servings 10 minutes
Cook Time
45 minutes
Ingredients
  • 2 lb full flavor ripe tomatoes
  • 4/6 peeled garlic cloves
  • 4 tbsp olive oil
  • 1 bunch basil leaves
  • salt and pepper
Servings: servings
Instructions
  1. Preheat the oven at 350F
  2. Halve the tomatoes and arrange them in an oven proof dish lined with parchment. I like them tightly packed but not on top of each other.
  3. Season with the salt, drizzle the olive oil evenly. Scatter the garlic and basil on the tomatoes.
  4. Roast for 45 minutes, until the tomatoes are soft and lightly charred. Pass through a sieve or a food mill and discard the seeds and the skins. Use immediately as a great pasta sauce or preserve in zip lock bags and freeze.
Recipe Notes

The seeds and skin of the tomatoes are best removed as they can cause allergies and irritate the stomach.

Tomatoes cook and taste better if the pepper is added after cooking.

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Meat Sauce

September 15, 2015 By

bolognese-silvia-baldini

Meat Sauce
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Meat Sauce
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Recipe by Silvia Baldini — I make meat sauce every week. It's our to-go meal. We use it on pasta, veggies, polenta and mashed potatoes. I like to mix veal, pork and beef and I slow cook it for a couple of hours.
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Servings Prep Time
12 people 20 minutes
Cook Time
1 to 2 hours
Ingredients
  • 1/2 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrot
  • 1/2 cup grounded prosciutto or mortadella
  • 1 pound double ground veal
  • 1 pound double ground beef
  • 1 pound double ground pork
  • 1/2 tsp grounded cumin
  • 1/2 tsp grated nutmeg
  • 1 small glass red wine
  • 2 tbsp tomato concentrate
  • 1 16-ounces large can crushed tomatoes
  • 2 cups chicken or beef stock
  • 1 bouquet garni tie bay leaves, parsley, rosemary, basil, thyme together
  • salt and pepper
  • extra virgin olive oil
Servings: people
Instructions
  1. Warm a couple of table spoon of olive oil in a large heavy bottom pan. Add onion, celery and carrots. Cook for 10 to 15 minutes until soft but not browned. Add prosciutto/mortadella and keep cooking for an extra 10 minutes on a low flame. Rise the heat to medium high add veal, pork and beef. Cook stirring occasionally until browned.
  2. Add wine, cook the alcohol out for a couple of minutes on a low the flame.
  3. Season with a sprinkle of nutmeg, cumin, salt and pepper. Add tomato concentrate and cook for a couple of minutes. Add crushed tomatoes, stock and the bouquet garni.
  4. Cook on slow heat for at a couple of hours or until the sauce is nicely reduced and compact. Taste for seasoning and discard the herbs before serving or freezing.
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