Erica De Mane

Recipes:

Raw Cremini, Pecorino, and Celery Salad
Grilled Jumbo Shrimp with Sea Salt, Orange Zext, and Mint
Blackberries with Sweet Wine and Basil

Raw Cremini, Pecorino, and Celery Salad

This is a raw mushroom salad I first learned about in Sicily. It’s very simple and surprisingly flavorful. If you happen to have a few wild mushrooms such as porcini on hand, they’ll do wonderfully in it, but cremini will work fine too. All you need to do is thinly slice more or less equal amounts of mushrooms and celery and put them in a bowl. Season with salt and freshly ground black pepper. Add a handful of lightly chopped celery leaves. Shave a bit of aged Pecorino cheese on top. Drizzle with extra-virgin olive oil and a tiny squeeze of lemon juice, and toss gently. Eat right away. Fresh bulb fennel is a good substitute for the celery, if you like.

Grilled Jumbo Shrimp with Sea Salt, Orange Zest, and Mint

Get about 2 pounds of the biggest shrimp you can find. If you find ones with the heads still attached, all the better. Leave the shells and tails on. Thread the shrimp onto long metal skewers. Drizzle them with enough olive oil to coat them well. Grill over a medium flame at least 3 inches from the heat for about 2 to 3 minutes per side (a little less if the shrimp are smaller), seasoning each side with sea salt as you turn them. Place the skewers on a serving dish. Season the shrimp with the zest from a large orange, a few turns of fresh black pepper, and a few large sprigs of chopped mint. Halve the orange and squeeze a generous amount of its juice over the shrimp. Serve hot. In my experience, a dry but fruity rosé wine, such as a Tavel, is a perfect match for this dish.

Blackberries with Sweet Wine and Basil

Summer blackberries can be tart, but here’s an elegant way to sweeten them up. Place about a pint or so of ripe blackberries in a serving bowl. Sprinkle on about a tablespoon of sugar, and pour on about 1/2 cup of a sweet white wine such as a Muscat de Beaume de Venise. Toss and let sit for about 10 minutes, so the flavors can blend. Right before serving, tear a few basil leaves into bits and scatter them on top.