Venice, Italy is well known for a type of bar snack called cicchetti, which are similar to Spanish tapas. In looking for an appetizer recipe from Venice, I found this delicious and easy recipe from Saveur magazine (http://www.saveur.com/article/Recipes/Gamberi-al-Rosmarino). The Italian name is Gamberi al Rosmarino.
Ingredients
- 8 oz. pancetta, finely chopped
- 1/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 16 medium shrimp. (I used 24 medium shrimp already peeled and deveined.)
- Kosher salt and freshly ground pepper to taste
- 1/2 cup white wine (I used a Cortese wine from the Piedmont Region of Italy.)
- 2 sprigs of rosemary, stemmed
- 1 medium tomato, cored, seeded and finely chopped. (I think it would also work nicely with chopped cherry tomatoes. That might be a bit faster.)
- Crusty bread for serving. I used a baguette, coated with olive oil and baked at 450° for about 7 minutes
Directions
Heat pancetta and oil in a 12" skillet over medium-high heat. Cook until crisp - 6 to 8 minutes. Using a slotted spoon, transfer pancetta to a plate.
Add garlic to skillet and cook for 1 minute.
Season shrimp with salt and pepper, and add to skillet. Cook until pink - about 2 minutes.
Add wine, rosemary, and tomato. Cook until wine is reduced by half - 2 to 3 minutes. (In my case, it took 5 minutes.)
Sprinkle with pancetta and serve with the bread.
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