Classic Caesar Salad

2 Garlic Cloves Chopped Tsp. Worcestershire Sauce

4 Anchovy Fillets Packed in Oil Tsp. Dijon Mustard
Tsp. Salt 1 Large Egg Yolk
Tsp. Freshly Ground Pepper Cup Extra Virgin Olive Oil
1 Tbsp. Freshly Squeezed Lemon Juice 1 Cup Freshly Grated Parmesan Cheese
16 Oz. Romaine Lettuce- Washed and Chopped as 1 in. Pieces
Place the garlic, anchovy llets, and salt in a metal bowl. Using two dinner forks, mash the garlic and anchovies into a paste.
Using one fork, whisk in the pepper, lemon juice, Worcestershire sauce, mustard, and egg yolk. Whisk in the olive oil gradually.
Refrigerate immediately until use. When ready to assemble Salad, place romaine lettuce in salad bowl, add dressing, half of the
cheese and toss well. Add remaining cheese on top as garnish.
Parmesan Toast
French Style Baguette Cup Freshly Grated Parmesan Cheese
1 Tbsp. Extra Virgin Olive Oil
Preheat oven to 400 degrees. Slice baguette in angle to form long slices, place on sheet pan and brush lightly with olive oil.
Add a little parmesan cheese to each slice. Bake for 5-7 minutes until cheese is slightly brown and bread is toasted. Let cool
on rack. Toast will accompany the Caesar Salad.
Shrimp Fra Diavolo
1 Pound Dry Linguini Pasta Tsp Freshly Ground Pepper
1 Pound Large Fresh Shrimp- Deveined and Shelled Tsp Dry Oregano
3 Tbsp Extra Virgin Olive Oil Tsp Dry Thyme
2 14.5oz Cans Diced Tomatoes Unsalted Tsp Dry Basil
2 Tbsp Tomato Paste Tsp Crushed Red Pepper
3 Garlic Cloves Chopped Cup Dry White Wine (Sauvignon Blanc or Pinot Grigio)
Chopped Onion Cup Fresh Chopped Italian Flat Parsley
1 Tsp Salt 1 Cup Fresh Basil Chiffonade
Place a large Pot of water to boil add a dash of salt. Place a large Saute pan on stove to medium heat. Add 2 tbsp olive oil and
chopped onion. Let cook until onion is slightly brown. Add Shrimp and let cook until pink, around 3 minutes on each side. Take
shrimp out and place on a plate. Add 1 tbsp olive oil garlic, wine, and deglaze the pan. Add diced tomatoes in juice, tomato
paste, salt, pepper, dry basil, thyme, oregano and crushed pepper. Stir and add shrimp back to pan and add of the fresh
basil and all parsley. Let simmer for 5 minutes.
Add pasta to Boiling water and cook for 9 minutes or al dente. (Slightly rm)
Drain pasta and reserve 2-3 Tbsp pasta water.
Add pasta to sauce and slightly stir. Transfer pasta to serving dish and garnish with reserved fresh basil. Top with freshly grated
parmesan cheese if desired.
Lemon&Herb
Cooking Classes by Aneesa
Italian Cuisine