Recipes! Italian goodness from Cibo e Vino

Executive Chef John Cullura of Cibo e Vino shows us how to make some Italian favorites from scratch.

PASTA ARIBIATTA

2 TBL Olive Oil
½ pound pasta
1 cup marinara
¼ cup Pepperoncini
2 TBL Red Wine
1 tsp Crushed Red Pepper
2 TBL Romano
5 ea roma tomato
1 TBL garlic
1 TBL Basil/Parsley
Salt/Pepper to taste

1.    In Sauce Pan 2 TBL olive oil & garlic. Cook 2 minutes, Add Pepperoncini, Crushed Red Pepper, & Roma Tomato
2.    Deglaze with Red Wine, Add Marinara
3.    Coat Pasta, Add Romano & Herbs


SHRIMP OREGENATA
1 pound Shrimp
2 TBL Butter
1 TBL Garlic
1 TBL Romano
½ Lemon
½ cup Bread Crumb
1 tsp Parsley

1.    Saute shrimp for 2 minutes with butter & then add Garlic
2.    Mix Romano intro Bread Crumbs
3.    Cover shrimp with bread crumbs, drizzle lemon & garnish with parsley
4.    375 degrees for ten minutes

ESACROLE & BEANS
1 Cup Chicken Broth
1 Can Carmelina Beans
½ TBL Butter
½ tsp Crushed Red Pepper
½ tsp Black Pepper
1 TBL garlic
1 Head Escarole
2 TBL Romano

1.    Put 1 cup chicken broth & beans in skillet
2.    Add Butter, Crushed Red Pepper, Black Pepper, Garlic - REDUCE
3.    Blanch Escarole 3 to 5 minutes
4.    Crush ½ Beans & Add Escarole
5.    Finish with Romano
 
John Collura is executive chef of Family owned Cibo e Vino.

34522 N. Scottsdale Road
Carefree Highway and Scottsdale Road
480-595-6600
ciboevinoaz.com