Holiday Meal Planning with Osteria Rossa

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Holiday Meal Planning with Chef Perkey of Osteria Rossa, 16 Monroe Ct. NE.  Call 988-9350 or visit .

Sambuca Shrimp

Serves 4 as an appetizer


Olive oil – ½ Cup

Onions chopped – 2 Tablespoons

Garlic chopped – ½ Tablespoons

20-25 county shrimp (peeled and deveined) – 16 each

Sambuca – ¼ Cup

White wine – ½ Cup

Butter cold and chopped – ¼ Cup

Lacinato Kale or another tender winter green – 8 leaves

Kosher Salt – 2 teaspoons



  1. Over medium heat warm a saute pan large enough to hold all the ingredients for about 1 minute.
  2. Add ¼ Cup of the olive oil and warm for 30 seconds. Add the onion and the garlic and saute for about three minutes until they are translucent but not coloring.
  3. Add the shrimp and gently cook and continue stirring about 2 minutes.
  4. Carefully add the Sambuca, watch out as it will ignite. Stir gently until the flame goes out then add the wine.
  5. Reduce the wine by half. Add the butter and salt and remove from the heat. Stir in the butter until it is all melted and you have a nice thick sauce.
  6. Toss the greens with the rest of the oil and a pinch of salt and place on a platter.
  7. Pour the shrimp and the sauce over the greens and serve very warm.

Apple Salad

Serves 4 as a starter


Michigan apples – 2 each

Toasted Walnuts -  ½ Cup

Baby Lettuce – 4 ounces

Balsamic Dressing – ½ Cup

Kosher Salt – 1 Tablespoon

Goat Cheese – 2 Tablespoons

Pickled Cherries – ½ Cup

Black Pepper – About three twists of a grinder



  1. Cut the apples into matchstick size pieces
  2. Toss the apples, walnuts, lettuce, dressing and salt in a mixing bowl then place on a large platter.
  3. Crumble the goat cheese over the top and the pickled cherries.
  4. Grind the pepper over the top and watch everyone dig in!

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