Recipes: From Mama Ricotta's kitchen to yours - WBTV 3 News, Weather, Sports, and Traffic for Charlotte, NC

Recipes: From Mama Ricotta's kitchen to yours

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CHARLOTTE, NC (WBTV) - Things are looking a little different inside Mama Ricotta's restaurant on Kings Drive in Charlotte these days.

Frank Scibelli's Food Group, completed an extensive interior renovation with exposed brick walls, reclaimed wood, leather accents, mixed with new and original furnishings.   Inspiration is drawn from New York and New England Italian restaurants and the owner's commitment to authentic Italian-American cuisine.

Copyright 2012 WBTV. All rights reserved. 

That's why Scibelli and his staff offered two traditional Italian recipes, perfect for the holidays, on WBTV News Saturday Morning.  The recipes follow:

 

Baked Stuffed Shrimp

8 oz. melted butter
60 Ritz crackers
¼ cup parmesan cheese                                                                                                          1 Tbsp chopped flat-leaf parsley
Lots of black pepper, to taste
20 jumbo shrimp (U-12 size)
Lemon – cut into wedges                                                                                                                                                               

Preheat the oven to 375°F.

Butterfly shrimp and place in bottom of a casserole dish. In a separate bowl, combine crushed Ritz crackers with butter, parsley and parmesan. Spread Ritz crust over the shrimp. The mixture should be fairly dry but should just hold together. Bake at 375°F for 20 minutes or until the shrimp are cooked and the stuffing is browned on top. Serve with lemon wedges and drawn butter.

Spaghetti Con Aglio olio

  • 4-5 garlic cloves slivered
  • 1/2 cup(s) olive oil
  • 1 pound(s) spaghetti - imported
  • 1 pinch(s) red pepper flakes
  • 2 tablespoon(s) anchovies, minced - optional
  • salt
  • freshly ground black pepper
  • ½ tbsp of chopped fresh parsley
  • Parmigiano-Reggiano

Cook spaghetti in plenty of boiling salted water 4-5 quart dish until al dente. Drain thoroughly. Save 1 cup of pasta water to add to mix. Heat large sauté pan to medium heat. Add olive oil let warm. Toss garlic until light brown, add parsley, salt, black pepper, red pepper, anchovies (if desired) and pasta water. Add pasta to pan. Toss to coat evenly and serve with grated Parmigiano-Reggiano.

Copyright 2012 WBTV. All rights reserved. 

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