Goat cheese and chive gnocchi: This was pretty heavy, but absolutely delicious. The idea of subbing out goat cheese for ricotta is brilliant.
Roman egg drop soup: I love the simplicity of egg drop soup and was quite happy to find an Italian version.
Shrimp in Fennel-Orange Sauce with Almonds (serves 4):
- 1 lb shrimp, peeled and deveined
- black pepper
- 1 stick plus 1 tbsp butter
- 2 oranges
- 1/2 cup white wine
- 1 shallot, minced
- 2 tbsp almonds
- 1 tbsp fennel seeds
- 1 tsp cayenne pepper
Saute the shrimp, sprinkled with salt and pepper, in 1 tbsp butter, or until just done. Remove, add almonds to butter, and fry until golden. Zest half an orange, and combine in saucepan with juice of both oranges, wine, shallot, fennel, and cayenne. Cook on medium heat until syrupy and mostly reduced. Whisk in the remaining butter on low heat, 1 tbsp at a time, whisking continuously and vigorously. When sauce is silky and emulsified, pour atop shrimp and fried almonds.