Salsa Rosa

INGREDIENTS

1 tablespoon garlic

2 tablespoons olive oil

100 grams shrimp

1/8 piece shrimp cube

1/2 cup mashed peeled tomato

1/2 cup all-purpose cream

150 grams Fusilli pasta, cooked al dente

Salt and pepper to taste

PROCEDURE

Saute garlic in olive oil. Stir shrimp and shrimp cube. Put peeled tomato, cook until soft and red color comes out. Pour cream and mix to blend well. Simmer until sauce is thick. Stir in pasta, season with salt and pepper. Toss and remove from pan when already done. Serve with a slice of foccacia bread.

Beef Balsamico

INGREDIENTS

1/2 piece beef tenderloin, well trimmed

Marinade:

4 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

4 tablespoons Worcestershire sauce

2 tablespoons yellow lemon juice

2 tablespoons rock salt

2 tablespoons mince shallot

1 tablespoon extra virgin olive oil

1 cup balsamic vinegar

PROCEDURE

Slice beef tenderloin into 2/3" thick round pieces and pat dry with paper towels and place in container where all can fit in one layer. Combine all ingredients of marinade, stirring until salt is dissolved. Pour over meat and let stand for 10 minutes at room temperature. Pour balsamic vinegar in small narrow sauce-pot and set over low fire. Simmer until syrupy. Drain meat from marinade and prepare nonstick heavy bottomed pan.

Pour olive oil in pan and heat.

Saute meat pieces over medium-high heat and turn pieces when color turns brown. Cook until medium rare, medium, medium well or well done. Cook in batches if your pan is small.

Place sauteed beef tenderloin steaks on serving dish and drizzle with balsamic vinegar syrup.