On Sun, 16 Sep 2007 11:39:41 +0200, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Sat, 15 Sep 2007 23:04:00 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>>I'll be making scampi tomorrow night. I plan to have good crusty bread
>>>with
>>>it to sop up the juices, but... what else?
>>>
>>
>> I had a shrimp dish tonight at Fino
>> http://www.andrewshotel.com/fino.html and was pleasantly surprised.
>>
>> Gamberi
>> Prawns sautéed with lemon, butter, capers & white wine, served with
>> fresh vegetables & capellini with tomato sauce
>
> There was only a hint of tomato sauce on the
>> pasta (just the way I lprefer it as a side).
>
>And I probably would have preferred it without the pasta sauce and just the
>buttery lemony juices.

The pasta was practically dry. As I said, there was only a hint of
tomato sauce (for color only). Nothing sloppy and no huge tomatoey
flavor to overpower the gamberi.
>
>The vegetable was chard sautéed in olive oil and garlic (delicious - more
>experiences like that would change my mind about chard). We also ordered
>sides of
>> broccoli rabe. YUM!
>
>Chard, or bietolle, is a supremely rewarding vegetable if not boiled. Add a
>pinch of crushed red pepper, too. Or when sautéing the garlic and pepper,
>melt two filets of canned anchovy into the oil. Then add the easily washed
>chard, stir and put on a lid to steam with just the water on the leaves. I
>love it, love it.
>
I'll try that, thanks. Probably another trick is to find fairly young
chard.

>>It was another good evening out with long time friends.
>
>And something I do miss.
>

--

History is a vast early warning system
Norman Cousins