Destination of Focus: Ravello
We fell in love with the stunning panoramic views and leisurely pace of life in Ravello, but what really sealed the deal for us was the food. Meals are the main event in this town; from start to finish, dining is defined by memorable flavors and a refined but relaxed atmosphere. The regional dishes appeal to a wide variety of tastes, so they’re a safe bet to prepare when entertaining a hard-to-please crowd. Today, we’re focusing on our recipe for fusilli with grilled basil shrimp and creamy tomato sauce.
For kids: Fusilli with grilled basil shrimp and creamy tomato sauce
If your children are sick of bottled sauces but are obsessed with pasta, try this quick fix version. We add shrimp for protein, but you can easily substitute chicken or beef. And, if your kids hate all green food, then ignore the parsley and just add a touch more cheese.
Yield: 6 servings
Ingredients:
1 lb large shrimp, peeled and deveined
1/2 cup basil, chopped
2 cloves garlic, sliced thin
3 extra-virgin olive oil
1 lb dried fusilli
1 medium yellow onion, cut into ¼-inch slices
2 1/2cups heavy cream
4–5 tablespoons tomato paste
1 tablespoon parsley, chopped
1/2 cup Parmigiano-Reggiano cheese, grated
kosher salt and black pepper, to taste
Directions:
In a medium bowl, add shrimp, basil, garlic and 3 tablespoons oil. Mix well, cover with Saran and refrigerate. Marinate for at least 30 minutes and up to 8 hours.
Bring 5 quarts of water to a boil and add salt. Add pasta and cook until al dente, about 5 to 6 minutes. Drain pasta and reserve.
In a large sauté pan on medium-high heat, add 2 tablespoons of oil. Wipe most of basil and garlic from shrimp, season with salt and pepper and sauté until shrimp is just cooked through, about 2 to 3 minutes on each side. Remove shrimp and reserve. In same sauté pan, add 2 tablespoons of oil, onion, a large pinch of salt and sauté until soft and translucent, about 8 minutes. Add cream and 4 tablespoons of tomato paste. Whisk well and bring to a simmer. Taste and add remaining tablespoon of tomato paste if necessary. Add shrimp, pasta and parsley and mix well. Top with cheese and serve.
A cheat sheet to the flavors of Ravello:
If you’re not keen on cooking from recipes but still want to whip up a taste of your travels at home, use this list of the region’s key flavors as a guide to freestyling in the kitchen.
Lemons and other citrus fruits, zucchini, tomatoes, peppers, garlic, chili, mussels, clams, squid, anchovies, swordfish, branzino, buffalo mozzarella, cherries, peaches and apricots.
Our pick for the best cooking class in Ravello: Mamma Agata
Learn how to prepare traditional, homestyle southern Italian cuisine in this state-of-the-art outdoor kitchen perched above the Amalfi Coast.
Mamma Agata: (39) 89 857019
