Serious Eats: Recipes

Dinner Tonight: Shrimp Bruschetta from 'da Zaccaria'

This Mario Batali recipe comes from his Simple Italian Food, a book that I somehow missed out on. I love his Molto Italiano and the Babbo Cookbook, but was a little surprised to find this amongst the stack at the local library. It sounded exactly like something I needed. I was worried about the lemon sauce and crispy garlic at first, but after the three minutes of boiling, it reduced to a beautiful lemony glaze that was perfect over the shrimp.

The only ingredient that might cause problems is the limoncello. It, unfortunately, also gives the dish its soul. There are some easy limoncello recipes, if you have a few months and some extra bottles of grain alcohol hanging around. As for substitutes, it’s all rather sketchy looking. It’d just suggest biting the bullet and securing a bottle—it’ll last for ages if you don’t drink it first. Or you could search out for some mini bottles, which is what I was able to find. That way you can whip up this wonderfully simple recipe in a matter of minutes and stun some guests.

About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.

Printed from

© Serious Eats