Ciao Bella has been a traditional, consistent Memphis "go-to" dining spot for over a decade, but its new seasonal menu and sweetheart of a head chef, Branon Mason, recently left my gal Becca and I gratified and satisfied. A usual Caramelized Critique would make for a nice summation of toasted raviolis and tuscan soups, yet an original Ciao Bella recipe could bring the restaurant's flare into your own home...Am I right?
Upon choosing lighter Italian fare for lunch (although their new happy hour menu sounds pretty dreamy), we came across the Picolo Sara pasta with spinach, cheeses, and sun dried tomatoes. Sounded divine. Looked divine. Tasted divine.
Makes 2-4 servings
1 pound penne pasta 1/2 cup of sundried tomatoes julienned. 2 ounces unsalted butter 1 ounce minced garlic 1/2 cup of dry cooking white wine 1 1/2 cups fresh baby spinach 8 ounces goat cheese 1/2 cup clam juice 1/2 pound of shrimp 2 ounces extra virgin olive oil
1. Cook pasta in salted water for 8-10'mins or until al dente. Set aside.
2. Sauté shrimp and garlic in oil and butter on high heat for 2 minutes. Deglaze with white wine and clam juice and reduce heat to medium high.
3. Add sundried tomatoes and baby spinach and cook for 1 minute.
4. Add pasta and goat cheese, and stir for 1-2 minutes more. Add salt and pepper to taste and serve.
courtesy of ciao bella restaurant