by Deborah Perugi | Jan 28, 2015 | Archie Perugi, Fish, Pasta, Recipes
Do you remember Archies’ friend Cinque and his Linguini with Clam Sauce? Many years ago (circa 1980) there for Christmas party. You can see me being served in the doorway. Back then I could eat plenty of pasta! Recipe follows.
Archie and his Chicken Diablo
Archie at the stove.
Add clam juice to a pot of water, boil and cook linguini to al dente.
Meanwhile, chop garlic, parsley and grate plenty of parmesan.
Cook chopped garlic in butter and olive oil, add chopped clams and cook briefly, then add salt and pepper. Drop pasta by the spoonfuls into the saucepan and stir. Add chopped parsley (squeeze of lemon?) and transfer directly to a large bowl. Sprinkle plenty of parmesan, more salt and freshly ground pepper to taste.
by Deborah Perugi | Oct 16, 2012 | Fish, Fruit, Main Dish, Recipes, Vegetables
(In her own words)
Here is the basic batter used for frying zucchini, artichokes, shrimp, chicken, and eggplant.
2 eggs
1 Tbsp. olive oil
2/3 cup warm water
1/4 tsp. salt
1 cup flour
Break the egg into a bowl, add the oil, water, and salt. Beat until nicely mixed and homogeneous. Slowly sprinkle in the flour, beating batter.
Let it sit for a couple of hours before using. When you use this batter to coat cut-up vegetables or anything else, drop in only a few pieces at a time, turn them slowly with a fork to coat all sides and, then take them out and immediately put them into frying oil.
Note: This batter is also good for frying apples. Cut apples no less than 1/4 inch across.
When mixing the batter, beat with a fork until nicely mixed and the consistency of a good pancake batter. It’s good also for fish. Cod is very good.
Cook at medium heat.
