(2 entrees or 4 appetizers)
Old Stone Trattoria
425 King Street, Chappaqua
Chef/Owner Angelo Tradito
Step into Old Stone Trattoria and enjoy the warmth of the wood-fired oven, the exposed brick walls, and especially the amazing cooking–specialties of Chef/Owner Angelo’s Sicilian heritage. Angelo is a self-taught chef who learned his craft from the best, at the side of his Grandmother and Mother–both exceptional chefs! As part of the first-generation here from Italy, he emphasizes his family’s specialties–including his “Grandmother’s Pizza,” which is a delectable thin-crust pizza with fresh daily marinara sauce and fresh homemade soft mozzarella. Old Stone is a bit of regional Italy, right here in our own village.
Photo by Mike Feist
12 jumbo shrimp, cleaned, deveined and butterflied, with tails left on, and lightly salted. (Use jumbo U 10-12 size or U 13-15 size sliced ¾ open and spread apart)
½ cup Italian bread crumbs
2 cloves garlic, minced finely
2 Tb. chopped Italian flat leafed parsley
½ tsp. oregano (or Italian herb blend)
2 Tb. white wine (your favorite)
Pinch of all-purpose flour
2 Tb. extra virgin olive oil
Pinch of salt and pinch of freshly ground black pepper
1 Tb. butter & 1 Tb. olive oil
2 Tb. butter, 2 Tb. extra virgin olive oil, 2 cloves of chopped garlic, a splash of white wine, a pinch of flour, 1 – 2 Tbs. of fresh lemon juice, 2 tsp. chopped parsley, salt and pepper.
Lemon slices and parsley sprigs
Sautéed spinach with garlic and olive oil
Preheat oven to 375° F. Mix bread crumbs, minced garlic, chopped parsley, oregano, wine, olive oil, salt and pepper in a medium bowl until moist.
Place the butter and the olive oil in the pan and place in the oven to melt the butter for a couple of minutes. Remove pan from the oven and swirl around to coat the bottom of the pan with the oil/butter mixture. Stuff the butterflied shrimp and place in the hot pan. Drizzle olive oil over each shrimp. Bake 8-10 minutes until sizzling and lightly golden. While shrimp cook, prepare the sauce by melting 2 Tb. of butter and 2 Tb. of oil. When melted, add the remaining minced garlic, and sauté for a minute. Add the fresh juice from ½ lemon and a pinch of flour, whisking the mixture well to make sure that there are no lumps. Mix in the remaining 2 tsp. of chopped parsley. Add salt and pepper to taste. Remove the baking dish from the oven. Place the shrimp on your serving platter. Drizzle with the warmed sauce. Garnish with lemon slices