Category: Side Dishes

Butterflied Shrimp Oreganata

Posted on by Betsy Bonfante

Shrimp Oreganata is a traditional Italian dish that is perfect when served as an appetizer or with pasta for a multi-course dinner.  The dish is easy enough for a weekday, yet elegant enough for a special occasion.  The name comes from one of its defining ingredients, oregano, which lends flavor and color to this simple and delicious recipe.

1/2 cup dry white wine
3 tablespoons olive oil
3 tablespoons minced fresh parsley, divided  
4 garlic cloves, minced, divided
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest, divided
2 teaspoons dried oregano, divided
1 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 pounds large shrimp, 12 per pound, peeled & deveined, butterflied*
6 tablespoons unsalted butter, divided, 3 tablespoons cut into small pieces
3/4 cup panko breadcrumbs
4 tablespoons fresh grated Parmesan cheese


Serves 6 (2 shrimp per person) as an appetizer

Preheat the oven to 425 degrees.  In a large bowl, combine the wine, olive oil, 1 tablespoon parsley, 2 minced garlic cloves, lemon juice, 1 teaspoon lemon zest, 1 teaspoon oregano, salt, and red pepper flakes.  Add the shrimp, tossing to coat.  Let stand for 10 minutes.  

Meanwhile, in a large skillet, melt 3 tablespoons butter over medium heat.  Add the remaining 2 minced garlic cloves.  Cook and stir for 1 minute.  Remove from the heat, stirring in the breadcrumbs, Parmesan cheese, 1 tablespoon parsley, remaining teaspoon lemon zest, and remaining teaspoon oregano.  Set aside.

Drain and discard the marinade from the shrimp.  Arrange the shrimp onto a large sheet pan or large skillet, oven-safe and broiler-proof.  Evenly divide the breadcrumb mixture onto each butterflied shrimp.  Dot each shrimp with the diced butter.  Place into the hot oven, cooking for about 5-6 minutes.  Switch the oven to broil, broiling the shrimp for 2-3 minutes until lightly browned and bubbly.  Serve hot or at room temperature.  

*To butterfly the shrimp, use a sharp paring knife to carefully slit along the vein side of the shrimp, stopping at the tail without cutting through.  Lightly press the 2 sides to open like a butterfly.  

Featured Market Ingredients

Carfagna’s Olive Oil

Large Frozen or Fresh Shrimp-12 per pound

White Wine

Parmesan Cheese

Breadcrumbs

Fresh Parsley

Roasted Broccoli with Lemon and Parmesan

Posted on by Betsy Bonfante

This delicious side dish is welcome on most dinner tables, and it is easy to prepare.  It pairs well with most proteins or pasta, and can be serve hot from the oven or at room temperature.  You will find versions of this recipe in the cookbooks for both Ina Garten and Bobby Flay with slightly different additions.  Ina’s recipe adds toasted pine nuts and fresh basil.  While Bobby adds Calabrian chiles, of course.

2 large heads of broccoli

3 tablespoons olive oil, divided 

2 large lemons, cut in half

2 teaspoons kosher salt

1/2 teaspoon pepper

1/3 cup toasted nuts, chopped (cashews, hazelnuts, or pine nuts)

1/3 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. 

Cut the broccoli into florets, leaving 1 inch of stalk in place.  For the remaining stalks, peel and cut crosswise into 1-inch pieces.   On a large, rimmed sheet pan, toss the broccoli with 2 tablespoons olive oil, salt and pepper.  Evenly spread out the broccoli.  Place the halved lemons, cut-side up, at each end of the sheet pan brushing the tops with the remaining tablespoon of oil.  Roast in the hot oven for about 20 minutes, turning the broccoli about half-way through the cooking time, until the broccoli is crisp-tender and slightly browned. 

Remove from the oven.  Carefully squeeze the juice from each lemon half over the broccoli.  Sprinkle the chopped nuts, and grated Parmesan cheese over the broccoli.  Return the pan to the oven roasting for an additional 4-5 minutes.  Serve hot or at room temperature. 

Featured Market Ingredients

Broccoli

Lemons

Toasted Nuts

Parmesan Cheese

Fresh Basil (optional)

Calabrian Chilies (optional)

Fresh Cherry Tomato Crostata 

Posted on by Carfagnas Market

Summer cherry tomatoes are delicious straight from the vine with perhaps just a sprinkle of salt.  However, this rustic crostata highlights the cherry tomatoes with help from a flakey pie crust, herbed goat cheese, and finely grated Parmigiano Reggiano.  Serve the crostata as a first course or as dinner with a crisp green salad.   

  • Pie dough for 1 crust, homemade or storebought  
  • 2 cups fresh cherry tomatoes cut in half 
  • 4 ounces chevre goat cheese log, room temperature 
  • 1 teaspoon chopped fresh rosemary leaves 
  • 3 tablespoons heavy cream   
  • 1 1/2 teaspoons kosher salt, divided 
  • 1 cup shredded provolone cheese 
  • 1 egg, lightly beaten 
  • 1 tablespoon olive oil 
  • 1/4 cup finely grated Parmigiano Reggiano 
  • fresh basil leaves for garnish 

Preheat the oven to 400 degrees.  Line a large sheet pan with parchment paper.   

Place the cut tomatoes into a medium bowl, sprinkling 1 teaspoon of salt over the tomatoes, stirring to combine.  Set aside.   

Roll out the pie dough to a 12-inch circle.  Transfer the dough to the prepared sheet pan.  Set aside. 

Place the room temperature goat cheese into a medium bowl.  Add the chopped rosemary, heavy cream and 1/2 teaspoon of salt, mixing together until the mixture is smooth and creamy.  Using a spoon, transfer large dollops of the cheese to the prepared pie dough, spreading the dollops to cover the center of the dough leaving a 2-inch border around the edges.  Scatter the shredded provolone over the goat cheese, maintaining the 2-inch border. 

Transfer the salted tomatoes to a strainer to drain out any excess liquid.  Place the drained tomatoes to cover the goat cheese, leaving the border intact.  Fold over the edges of the dough so that edges encase the filling slightly, pleating as needed.  Brush the folded edges with the beaten egg.  Drizzle the tomatoes with olive oil.  

Bake the crostata on the bottom rack of the oven for 25-30 minutes until the crust is golden brown and the tomatoes have slumped and softened.  Remove from the oven, gently sprinkle the finely grated Parmigiano Reggiano over the tomatoes.  Serve hot or warm with fresh basil.  

Featured Market Ingredients 

Carfagna’s Olive Oil 

Fresh Cherry Tomatoes 

Creamy Goat Cheese Log 

Provolone Cheese 

Fresh Rosemary and Basil 

Parmigiano Reggiano 

Pappardelle Pasta with Ribbons of Zucchini and Carrot 

Posted on by Carfagnas Market

Celebrate the bounty of summer produce with this delightful pasta dish.  The carrots, and the green and yellow zucchini are shaved into ribbons to match the shape of the pappardelle pasta.  Shaved ribbons of basil and Parmigiano Reggiano cheese continue the ribbon theme, tossing it all together for an easy, yet delicious, summer dinner. 

  • 4 medium zucchini, green and yellow variety 
  • 4 small carrots 
  • 1 cup red onion, sliced vertically 
  • 2 cloves garlic, chopped 
  • 8 ounces dry pappardelle pasta 
  • 3 tablespoons olive oil, divided   
  • 2 tablespoons unsalted butter 
  • 2 tablespoons fresh basil sliced into ribbons 
  • 2 teaspoons salt, divided 
  • 1/2 teaspoon fresh ground black pepper 
  • 1/2 cup shaved Parmigiano Reggiano cheese ribbons 

Using vegetable peeler, shave the zucchini squash and carrots into ribbons.  

Slice the red onion into thin vertical slices.  Chop the garlic.  Set aside. 

Cook the pappardelle noodles according to the package directions.  Drain and set aside. 

While the pasta is cooking, heat 2 tablespoons of oil in a large nonstick skillet.  Add the onion and the carrot, sprinkle with 1/2 teaspoon salt.  Cook for about 4 minutes until the onion is tender and the carrots are starting to soften, stirring frequently.  Add in the zucchini ribbons and garlic, sprinkle with 1/2 teaspoon salt, stir to combine with the onions and carrots.  Cook the vegetables until tender, about 5-7 minutes.  Remove the pan from the heat.   

Add the cooked pasta to the vegetables along with 2 tablespoons of butter, remaining tablespoon olive oil, remaining salt, and pepper, gently stirring to combine.  Transfer the pasta and ribbon vegetables to a large serving platter.  Garnish with ribbons of basil and Parmigiano Reggiano cheese ribbons.  Serve warm or at room temperature.  

Featured Market Ingredients 

Carfagna’s Olive Oil 

Pappardelle Pasta 

Fresh Zucchini, Carrot, Red Onion 

Fresh Basil 

Parmigiano Reggiano Cheese 

Butternut Squash Gratin with Parmesan-Sage Cream 

Posted on by Carfagnas Market

If you are seeking comfort food for autumn and winter, this Italian-style gratin is the answer.  The true star of this dish is the Parmesan-Sage Cream that holds the butternut squash together.  This creamy comforting dish could also be made with a blend of squash and potatoes, or using only potatoes.   

  • 2-3 pounds butternut squash, peeled and sliced 
  • 2 cups heavy cream 
  • 2 cloves garlic, minced 
  • 1 tablespoon chopped fresh sage leaves 
  • 1 cup Parmesan cheese, grated 
  • 1 1/2 teaspoons kosher salt 
  • Fresh sage leaves for garnish 
  • 2 tablespoons butter for preparing the casserole dish 

Preheat the oven to 375 degrees.  Using a food processor with the slicing disk, or a mandolin, or a sharp knife, thinly slice the peeled butternut squash.     

Place the heavy cream, minced garlic, and chopped sage leaves into a small saucepan.  Gently warm for a about 5 minutes but do not boil.  Turn off the heat and set aside.   

Prepare a 10-12-inch ceramic or Pyrex glass casserole dish by generously buttering the sides and bottom of the dish.  Begin to build layers of squash by placing a layer of the thinly sliced squash on the bottom of the dish.  Sprinkle with a bit of salt.  Ladle a quarter of the cream mixture over the squash.  Sprinkle 3 tablespoons of Parmesan cheese over the squash.  Continue building with 3 additional layers. For the top layer, add the remaining squash making this your prettiest layer, using the remaining cream mixture and Parmesan cheese.  Garnish the center of the gratin with whole fresh sage leaves.  

Place the casserole dish onto a sheet pan, then bake for 45-50 minutes until the squash is tender and the gratin is bubbly and golden brown.  Let stand for 10-15 minutes before serving.   

Featured Market Ingredients 

Parmigiano Reggiano  

Fresh Whole Sage Leaves 

Fresh Garlic 

Heavy Cream 

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