Rigatoni con Gamberetti e Funghi

In anticipation of Chicago Food Bloggers event tomorrow night, I took my shot at rigatoni and shrimp with a vodka-tinged sauce.

I’ll work on getting some tips from Chef Fantoni on how to wow your friends and dates with stellar Italian cuisine at home. Check back later this week for the full review and follow me on twitter for bite-by-bite updates.

Plus this should prove a good primer for my trip to the motherland in three weeks.

Mangiare!

Fish Fryday

Final Friday of Lent and we stocked up on shrimp and scallops at mon maison.

I found the following batter recipe online and dredged the scallops and shrimp prior to frying in some vegetable oil. The only change was omitting milk. All I had was my vanilla soy milk and something makes me think that would not be a party in my mouth.

1 1/2 lb. scallops, thawed
3/4 c. flour, wheat, general purpose, sifted
1 1/2 tsp. salt
1/2 tsp. pepper, black
1/3 tsp. paprika, ground
4 3/4 tsp. whole milk
1 egg, beaten
1 c. bread crumbs, dry