The Gill Wetter "Your Local Fishing News"
Vinny Perino’s Grill - Soft-shell Crabs
with Broccoli Rabe and Sun-dried Tomato Pesto
Ingredients:
1 pound broccoli rabe, trimmed
1/4 cup sun-dried tomatoes (not oil-packed)
112 cup boiling water
1/4 cup plus 3 tablespoons extra-virgin olive oil
8 scallions or small spring onions, root ends trimmed and sliced
1/2 cup sweet red vermouth
Salt and freshly ground black pepper
2 tablespoons balsamic vinegar
1 tablespoon capers
12 small (“prime”) soft-shell crabs
Instructions:
Preheat the grill.
Bring a large pot of salted water to a boil. Prepare an ice bath.
Trim away the bottom inch of the broccoli rabe stems. Blanch the
broccoli rabe in the boiling water for 1 minute, then drain and
plunge into the ice bath to cool. Drain again, pat dry, and cut
into 1-inch pieces.
Meanwhile, in a small bowl, soak the sun-dried tomatoes in the
boiling water for 10 minutes.
In a 10 to 12-inch saute pan, heat 3 tablespoons of the olive
oil over medium-high heat until just smoking. Toss in the scallions
and cook, stirring often, until just wilted, about 2 minutes.
Add the broccoli rabe and vermouth and cook until the scallions
are quite soft, 2 to 3 minutes. Season with salt and pepper. Set
aside to cool to room temperature.
In a blender, combine the sun-dried tomatoes, with their soaking
water, the vinegar, capers, and the remaining 1/4 cup olive oil
and blend until smooth, about 1 minute. Set aside.
To clean the soft-shell crabs, cut off the eyes and mouth. Season
with black pepper. Grill, turning once, until crisp and red, about
5 minutes on each side.
Divide the broccoli rabe mixture among 4 plates. Place 3 crabs
on each plate, drip 2 tablespoons of the sun-dried tomato pesto
around the crabs, and serve immediately.
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Vinny Perino
Graduated; from Culinary Inst. of America, High Park New York
1986
Family; from Palermo, Sicily
Has been living in Wilmington, NC for 10 years
Job; Executive chief for Antonio’s Pizza & Pasta
Come by and try some of Vinny’s special recipes at Antonio’s
open 7 days a week, Sunday 12:00 to 10:30pm. Monday thru Thursday
11:00am to 10:30pm. Friday and Saturday 11:00am to 11:30pm.
Call ahead for something special.
