Main Dishes

Paglia e Fieno con Shrimp e Vodka


When working for the President of Italy, I helped to prepare this meal for a state dinner. Meals like this would take a few days to prepare and we maintained a kitchen staff of around 40 people. This recipe calls for both white fettuccine and green fettuccine and we call this combination of pasta 'hay and straw'. This dish is a classic originating from the Lake of Garda and is matched with a chilled Orvieto Abboccaato.

• 8 oz semolina fettuccine
• 8 oz spinach fettuccine
• 2 oz olive oil
• 2 oz butter
• 4 oz sun dried tomato
• 2 oz vodka
• 6 oz cream
• 20 cooked shrimp
• 1 tblspn cracked black pepper
• 1 tspn nutmeg
• Begin by getting a pot of salted water boiling - add pasta upon boil • Add the butter to a skillet and put on medium heat • After the butter has melted add the cream, vodka, black pepper, and sun - dried tomatoes and let simmer for a couple minutes • Next, add the nutmeg and to the skillet and stir • Take your shrimp and butterfly them down the middle (cut the shrimp vertically) • Add the shrimp to your sauce • Finally, add the pasta to the skillet and stir together with a large spoon


56% DV

86% DV

68% DV

1% DV

11% DV

Who doesn't love having a good Caesar salad! However, having Caesar salad in restaurants is never a healthy choice. As, it is always loaded with excess fats and calories. I have prepared an entirely healthy homemade Caesar salad in a tortilla bowl that rivals that of any restaurant.

Toss with the crisp lettuce, drizzle with the guilt-free flavorful dressing and finally top with croutons and cheese for the perfect main course!