This lavishly embellished Scampi Prosciutto recipe from the culinary maestro and gifted showman Liberace is quite different from any scampi I — and daresay you — have ever come across.
Is it any wonder? Only a naif would expect Liberace to whip up a simple sauté of shrimp with garlic, wine and lemon juice. In today's world, when a recent foodie headline screamed "How Italian Cuisine Took Over the World," (let's just shelve that discussion for now, ok?), way back in 1970 Liberace layered bare his prized recipes to Carol Truax in Liberace Cooks! including his sui generis scampi.
Perfectionism in choice of material and technique were foundation of Liberace's world-wide appeal. Yes, ermine capes and diamond encrusted everything make for a good show, but it takes virtuoso talent to separate superstars from bespangled crewes tossing beads from Mardi Gras floats.
The world of the accepted "authentic" scampi recipes of today is not to be found in the universe of Liberace. Lee's Scampi Prosciutto has all the indolent elegance of a Polish mazourka, said by many to be the most beautiful dance of all time. The exuberance of the polka and the elegance of the waltz are layered deep within the mazourka's haunting melodies. Liberace was never one to be a slavish adherent to a some common ideal. The personal interpretations of mazourkas and scampis alike are what separate the artiste from the average.
And thus Liberace's scampi begins with the foundation scampi ingredients and then builds to a glorious crescendo with a burst of prosciutto, dark notes of rich stock and tomato paste enlivened with grace notes of exotic spice. The restraint of flat leaf Italian parsley is another unexpected twist — when Liberace opts for for the flat versus frilly, you know something truly special is taking place.
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My Spectacularly Delicious rendition carries on the tradition of mazourkian interpretation with the the substitution of prosciutto with its more sophisticated elder sister, smoky German speck.
Served with egg noodles or perhaps a confetti cous cous as shown here, Liberace's Scampi Prosciutto is an extraordinary recipe as is; it becomes transcendent when you embellish with your own artistic flourishes. But don't stop there. Top it all off with a Liberace classic, such as this duet with Phyllis Diller.
Click here for the recipe for Liberace's Scampi Prosciutto.