Sauteed prawns gamberoni

December 17, 2009 4:35:46 PM PST
Rocco's Café reveals its famous recipe.

Rocco's Famous Sauteed Prawns Gamberoni
Serves 2

Ingredients:

  • 8 Large Fresh Raw Prawns (16/20's)
  • 1 tsp. of minced Garlic
  • ½ cup Virgin Olive Oil
  • 1 ½ cups fresh sliced Mushrooms
  • ¼ cup fresh diced Tomatoes
  • 1 tb. Butter
  • Pinch of Flour
  • ¾ cup of White Wine
  • ¼ cup of Tomato Sauce
  • 1 cup Chicken Broth
  • Pinch of fresh chopped Basil
  • Pinch of Pepper
  • Half Pound Pasta
Method:
  1. In a medium sauté pan, heat the Olive Oil on medium high
  2. Place Each Prawn in Flour holding by tail then place each into the pan
  3. Sauté until lightly browned on each side
  4. Drain the oil from the pan
  5. Add the Minced Garlic, Sliced Mushrooms, Diced Tomatoes, Butter, Flour, White Wine, Tomato Sauce, Chicken Broth, Basil and Pepper
  6. Cook on high heat for two to three minutes until liquid reduces to a slightly thick, yellow-orange sauce
  7. Remove the Prawns from the pan and place around the edge of plate
  8. Pour the sauce directly from the pan onto the prawns and the pasta of your choice and serve
About Don Dial, Chef/Owner of Rocco's Café, South of Market:
Don Dial grew up with Italian cooking in his blood. His mother was a typical Italian mom, always cooking or baking something from scratch, and both his grandfather and uncle ran successful Italian restaurants in San Francisco spanning over five decades. As a young boy, Don would spend many hours helping his mother by rolling dough into little pillow shapes to make fresh Gnocchi pasta, picking fresh blackberries for blackberry pie, or canning peaches, pears and apples for winter.

By the age of 18, Don was ready to put this valuable experience to use and entered the restaurant business as a line cook for a very popular Italian restaurant in North Beach, quickly advancing to Night Manager. By this time, Don knew that some day he would own his own Italian restaurant in San Francisco.

Rocco's Cafe is named after Don's grandfather, Rocco Coscarelli, who ran Rocco's Fine Food restaurant for more than 20 years; the key ingredients were quality, quantity, and personality.


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