Wednesday's "In the Kitchen" cook is personal chef Gabe Miranda. He has cooked for the likes of Nate Berkus, Joahkim Noah as well as Dwyane Wade.
[Ads /]
We set out Alessi products that must be used, and some kitchen staples, then the chef needs to work their magic.
His ingredients were
- Red Wine Vinegar
- Garlic Puree
- All Natual Sauce - Fra Diavola
- Sun Dried Tomato's -Julian Cut
- Organic Spaghetti
His proteins were shrimp and chicken sausage.
Our Friends at Alessi sent Gabe home with a gift basket of goodies. Visit their website for all the Alessi products http://alessifoods.com/
Plus one lucky member of our studio audience went home with the Alessi basket of goodies and a $100 gift certificate to Sunset Foods!
Visit Sunset Foods website: https://www.sunsetfoods.com/
Alessi Presents "In the Kitchen" with personal chef Gabe Miranda
Recipe:
[Ads /]
Alessi Olive Oil
1/2 Tbsp of Alessi Garlic Puree
1 Tbsp chopped parsley
Salt and Pepper to taste
2 ounces of wild mushroom mix
2 Tbsp sun dried tomatoes
2 cups of spinach
For Sauce:
1/4 of an onion
2 ounces of South African peppadew
2 Tbsp of sugar
Alessi Red Wine Vinegar
[Ads /]
1 jar of Alessi Fra Diavolo Sauce
8 shrimp (size: 16 - 20)
3 Chicken sausage links
1 pack of Alessi organic Spaghetti Al Chitarra
Cooking Instructions
1. Cook Alessi spaghetti according to package instructions.
2. In a bowl marinade the shrimp in 2 Tbsp. of olive oil and parsley
3. Sauce: In a pot with 2 Tbsp. of olive oil sweat the onions and the South African peppadew, add the sauce and simmer for about 10 minutes.
4. In another pan with 2 Tbsp. of Alessi olive oil sauté Alessi garlic puree, Alessi sun dried tomatoes, sausage and mushrooms. At the end, once sausage is cooked add the spinach.
5. In a separate pan bring the marinated shrimp and cook.
6. In a large bowl or serving dish bring everything together: pasta, sausage sauté mix, sauce, top it with shrimp and garnish with balsamic glaze and Parmesan cheese.