Farfalle alla Nina

November 2, 2009 6:01:15 PM PST
In this edition of Neighborhood Eats, you'll get a taste of the Mediterranean without leaving the Tri-State. The restaurant has been a long time fixture in Suffern. And for the last 11 years, it's been owned by two brothers. And over time, it's become a real family affair. Da Nina is located at 1 Lafayette Avenue in Suffern.

Eat at Da Nina's a couple of times and soon you're part of the Zuniga family. There are five brothers. Tony is the head chef.

"We do the best we can to make everyone happy," he said.

And that means large portions, whether it's seafood or meat. And there's one dish that's been on the menu since Da Nina opened 20 years ago. It was created by the original owner, Nina, of course. It's called Farfalle alla Nina

Tony dusts shrimp and scallops with flour, and then it's into the saute pan. Garlic, salt and pepper follow.

Then scallions, fresh basil, sun-dried tomatoes and cherry tomatoes add color and flavor. A little white wine and stock and it cooks down.

And then the farfalle gets tossed in.

You'll need to share the dish, and sharing is part of the ritual there.

At 17, Rudy Zuniga started working there as a dishwasher. Now, he's an owner. It's a dream come true.

"It feels great," he said. "It's wonderful."

Recipe for Farfalle alla Nina

Ingredients:

  • 8 Shrimp
  • 8 Sea Scallops
  • 1/4 cup Olive oil
  • 2 cloves garlic sliced
  • 2 tbl spoons butter
  • 4 tbl spoons scallions
  • 1/2 cup fresh basil
  • 1/2 cup halved cherry tomatoes
  • 4 tbl spoons chopped sun dried tomatoes
  • 1/2 cup of white wine
  • 1 1/2 cups chicken stock
  • Flour
  • Salt and Pepper
  • 1/2 lb farfalle pasta

    Preparation (makes 2 servings)

  • In a hot saute pan heat 1/8 cup olive oil and pan sear floured and salt and peppered shrimp and sallops until golden.

  • Remove from pan and set aside.

  • Discard olive oil and add 1/8 cup of new olive oil, heat until hot

  • Add garlic until lightly browned, then add butter, shrimp and saclops, scallions, basil, cherry tomatoes, sun dried tomatoes and wine.

  • Let reduce and add chicken stock and simmer over medium flame until seafood is cooked.

  • Add cooked pasta. Serve hot.


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