Page 10 - Boca Club News - April '20

Page 10, Boca Club News
Food & Entertaining

Signature Recipe from Broken Sound’s Executive Chef

Joe Longo: Toasted Tortellini with Shrimp and Arugula

Since two of the cuisines in which
Chef Longo specializes are seafood
and Italian, what could be better than
this wonderful dish that combines both!
Like all of the recipes in this Boca Club
News series of monthly columns, all
are from the chef’s personal collection.
These recipes are presented here with
the cooperation of Clubhouse Manager Ed Cichielo; Director
of Food and Beverage Lorant Botha and in some cases Pastry
Chef Christophe Joly.

Lorant Botha Ed Cichielo Christophe Joly

Serves 4
Ingredients:
• 1 pound extra-large shrimp (21 to 25 per pound), peeled,
deveined, and tails removed
• Salt and pepper
• 11 garlic cloves, peeled, 2 minced to a paste and 9 minced Directions: Stir in water and broth, cook at
• ¼ cup extra-virgin olive oil Season shrimp with salt and pepper in bowl, cover, and vigorous simmer, stirring often, until
• ¼ teaspoon red pepper flakes refrigerate until needed. In separate bowl, combine garlic tortellini is hot and sauce is thickened,
• ½ cup white wine paste and 2 tablespoons oil. 6 to 9 minutes.
• 2 ½ cups water Cook remaining 2 tablespoons in oil, toast tortellini till Gently fold in shrimp and continue
• 1 cup low-sodium chicken broth golden, add minced garlic and pepper flakes to sauté pan to cook until shrimp are cooked through,
• 12 ounces dried cheese tortellini over medium heat, stirring constantly, until garlic is sticky about 3 minutes. Off heat, stir in garlic-
• 5 ounces (5 cups) baby arugula and golden, about 4 minutes. Add wine, increase heat to oil mixture, arugula, parsley, lemon
• 2 tablespoons minced fresh parsley medium-high, and simmer until nearly evaporated, about 2 zest, and lemon juice. Season with salt
• ½ teaspoon grated lemon zest plus 2 tablespoons juice minutes. and pepper to taste and serve. Photo by Jon Ricco

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